The first records of gingerbread bakers in Nuremberg date back to 1395. However, the path to official recognition of this profession was long and difficult. It took until 1643 before the Nuremberg City Council approved the establishment of a sworn gingerbread guild. The Nuremberg master gingerbread bakers - there were 14 as the guild was formed - enjoyed great respect from near and far.

The path to the coveted master qualification was complicated and expensive. The most convenient - but not always most pleasant - path was through marriage to the daughter of a master baker. The gingerbread statutes of 1645 contained a multitude of strict regulations. Gingerbread could only be sold by those who owned their "own smoke" i.e. their own oven. The history of gingerbread - from the beginning of its industrialisation to the present day - is shown in a permanent exhibition at the local museum of industrial culture in Nuremberg.

Since the beginning of free commercial trade in Bavaria, in 1867, machinery has been used for the production of  Nuremberg gingerbread - initially mixing and kneading machines. The Nuremberg gingerbread industry is now largely automated. However, the city's bakeries still produce hand-shaped and decorated cakes. Especially Wintertime is gingerbread time - at the end of August over 4.000 busy hands in the Nuremberg gingerbread industry begin to produce this traditional speciality. Roughly 2.000 of these wafer-based cookies are placed on baking trays each minute and begin their journey along the many production lines. The producers pay close attention to the choice of tin or box used to package the cookies. The most imaginative and nostalgic containers have become real collectors' items.

In addition to many small, family-run bakeries, the following firms play a major role in the traditional gingerbread industry. Passed on from generation to generation, the secret gingerbread recipes are still in use today. The oldest gingerbread recipe in writing dates back to the 16th century and is kept in the Germanic National Museum, in Nuremberg. The many different types of gingerbread are recorded in the German guidelines for fine bakery products. The geographical region in which this speciality is produced and the quality standards for Nuremberg gingerbread are registered. Since July 1st 1996 Nuremberg gingerbread is a protected product throughout Europe, "protected geographical indication", and is authorised to use the EU stamp. "Elisen" gingerbread cookies are the guild's masterpiece. They have been baked under this name since 1808. The name stems from the beautiful daughter of a Nuremberg gingerbread baker. Every year, when the summer draws to a close, the Nuremberg streets and squares are filled with a special scent: gingerbread time has begun. Spices from around the world are combined to create that unique gingerbread aroma.

In the Middle Ages, as the long and difficult transport routes made the ingredients luxury goods, wafer-based gingerbread was considered a delicacy for special occasions. The ingredients reached Nuremberg via the famous spice routes. As early as 1441 the city employed state spice inspectors at its gates. These closely monitored the quality of the spices. Only the very best was allowed to enter the city and reach the gingerbread bakers, who carefully harmonised this wide variety of spices to produce this world famous speciality. One can still taste the exotic spices from all corners of the globe in wafer-based gingerbread: aniseed, cloves, ginger, cardamom, mace, coriander, allspice, candied orange and lemon peel and cinnamon. Almonds and other nuts are also added.