Backstubengeheimnis

Backstubengeheimnis, the floral baking blend for special pastries

Backstubengeheimnis makes yeast and shortcrust pastries more than just sweet baked goods. We compose the floral blend in our workshop in Klingenberg am Main. The profile: a floral opening of meadowsweet and chamomile flowers, a warm, spicy heart of tonka bean, mace and cinnamon bark, a familiar finish of vanilla, orange and lemon. Used sparingly it is fine and restrained, dosed more generously it becomes distinctive and unmistakable.

How to use

Work Backstubengeheimnis into yeast doughs for stollen, plaited loaf and brioche, and into shortcrust pastry for biscuits as well as tart and tartlet bases. It also shows its charm in creams such as crème pâtissière, in mousse au chocolat, panna cotta and in ganache and truffle mixtures made from dark chocolate.

Good to know: Reckon on about one teaspoon per 500 g of flour and work your way up. Tonka bean is intense, so here less is often more.

Plaited loaf with Backstubengeheimnis in 4 steps

1. Knead 500 g of flour, one sachet of dried yeast, 80 g of soft butter, one egg, 250 ml of lukewarm milk, two tablespoons of sugar, one teaspoon of Backstubengeheimnis and a pinch of salt into a smooth dough.
2. Let the dough rise, covered, for about an hour until it has doubled in volume.
3. Plait the dough into a loaf and let it rest for another 30 minutes.
4. Brush the loaf with beaten egg and bake it at 180 degrees for around 25 to 30 minutes until golden.

What's in it?

The floral base note comes from meadowsweet and chamomile flowers. The warm, spicy depth comes from tonka bean, mace, cinnamon bark, green cardamom, star anise and cloves. Vanilla gives the familiar foundation, orange and lemon peel the fine freshness.

At a glance

• Floral baking blend with meadowsweet and chamomile flowers
• Warm depth from tonka bean, mace, cinnamon and vanilla
• For yeast and shortcrust pastry, creams and dark chocolate
• Workshop quality from Klingenberg am Main
• No flavour enhancers, anti-caking agents or additives

Goes well with

Bake on in a Christmassy style with Backstube Winter and Apfelzauber. For sweetening and decorating, Gewürzzucker Bourbon fits well. You will find more baking blends in our baking collection.

Frequently asked questions

What is Backstubengeheimnis good for?
For yeast and shortcrust pastries such as stollen, plaited loaf, brioche and biscuits, as well as for creams, mousse au chocolat and dark chocolate. It gives baked goods a floral, warm and delicately spiced depth.

How do I dose Backstubengeheimnis?
As a rule of thumb, reckon on one teaspoon per 500 g of flour. Tonka bean is intense, so start sparingly and increase to taste.

What is the difference between Backstubengeheimnis and Backstube Winter?
Backstubengeheimnis is an all-year floral baking blend with meadowsweet and chamomile, while Backstube Winter focuses more on Christmassy warmth from cinnamon and clove. For fine, floral bakes you use the Backstubengeheimnis.

Is Backstubengeheimnis vegan?
The blend itself is purely plant-based. Whether your bake is vegan depends on the other ingredients such as butter, milk or egg.