Being confectioner –
a trade that has to be learned!

Called “cobble stones”, Kaiser’s first candies were made by Friedrich Gottlob Kayser in his confectioners’ shop located on the market square in Waiblingen.

By rights, being confectioner can’t be so difficult!

If you ever gave it a try, you’ll know that this is a craft that really has to be learned.

That’s why the cobble stones are still called chest caramels.
This is because the recipe was further developed and refined by the company’s founder Theodor Kaiser once he had mastered the confectioner’s trade.

Today, large quantities are mainly produced using modern, precise machine technology in order to guarantee consistent quality.

However, just like in the old days, the chefs in the Kaiser candy kitchen still need the adequate education and the right know how.
For example, new developments and modern concepts are still based on the wealth of experience.

Filled candies are Kaiser’s speciality. They are characterised by high degree of filling. As it’s not easy to produce them, Kaiser is one of the few manufacturers capable of practising this successfully.
As well as liquid honey, other fillings such as fruit purée or essential oils are processed.

These are exactly the details and finesses that make up the capital and expertise of a candy manufacturer.

Try yourself – here’s a recipe.