In german bakery stores this biscuit is also known as Cocoa Tongue, it has a pleasantly rough
surface on the biscuit and is super soft and supple at its cocoa end.
Mmm, take a little time travel, go back to the late seventies. You’re dancing out of one of the hot discos early in the morning, through sleepy, cool neighbourhoods with their first few lights just turning off. You pass the early open bakery store down the street where a scent of fresh warm bread and hot coffee is arousing your nose slightly slowing down your hopping.
And you’re dancing through the door with its steamed up windows – surrounded by brass fitting at these times – still having the funky song in mind, that bobbed up and down with you out of the disco. You wish a “Good Morning everyone!” to this lovely place actually meaning a good night. The seller is silently friendly because still tired but aware of the fact that his first customers are about to come, also being tired but all still bobbing eager to grab a bite.
He serves you coffee; you reject thankfully sugar because you have already noticed this lovely chocolate thing in the display. You try your coffee and you bite with your warm lips into the chocolate end of this tender biscuit. The cream inside is melting and mixes with the coffee on your tongue... facing the question: Would that be the best day to end or maybe to start?
Our products are unique pieces from the first draft to the construction of the mold to the final casting. Every item is crafted carefully, with great pleasure and attention to detail.