German Gingerbread Makers Begin Christmas Production in Summer

At Lebkuchen Schmidt in Nuremberg, production lines run around the clock six days a week, while the Aachen-based Lambertz Group reports peak activity from June through August. The first batches of gingerbread, stollen, and cinnamon stars are expected to hit supermarket shelves by late August.

According to the Federal Association of German Food Trade (BVLH), this early start has become standard practice, driven by strong consumer demand. Sales in September and October are nearly as high as in November and December, and Christmas treats sell particularly well under grey skies.

Despite the enthusiasm, production has slightly declined: in 2024, Germany’s 75 manufacturers produced 81,000 tonnes of gingerbread and similar baked goods, down from 86,800 tonnes in 2023. About a quarter of these seasonal specialties are exported, with Eastern Europe being a key market where gingerbread is enjoyed all year round. Still, Germany and neighboring countries remain the largest consumers, especially in the final quarter of the year.

German shoppers tend to be traditional when it comes to festive flavors. “Significant changes to product characteristics or recipes are not accepted,” says Lambertz owner Hermann Bühlbecker. While demand for organic and vegan options is rising, manufacturers remain cautious with trends. Developing a new gingerbread variety can take up to two years, and bold flavors like chili or Dubai chocolate are firmly off the table.