Herbst 1924

...it was artificial honey!

The artificial honey for bakers known as "Herbst 1924" celebrates its 100th anniversary next year.

The company’s founder Max Felchlin, began trading in honey in 1908. In doing so, he laid the foundation stone for our company and even then, he realised that he could differentiate himself from the competition which was foreign dominated at the time by using Swiss raw materials and producing products of the highest quality.

Who would have thought that so many years later this product would still be seen as red-hot and remain contemporary?

The "Herbst 1924" baking sugar mass is:

• Vegan
• Bake-stable
• Honey-like in taste

and is ideal for making gingerbread and other specialities from honey dough such as ´Biber´.