Eat & drink
Andrea Matt's fairy tale of marzipan and chocolate
Author: Sophia Rossmanith
September 28, 2021
For nearly half a century, a sweet scent has wafted across the fir treetops of the Northern Black Forest. Rumor has it that there's a place where sweet dreams come true and where every bite brings a smile to your face. And lo and behold – even today, the Bad LiebenzellThe marzipan and chocolate factory wins the hearts of young and old.
This was also the case for Andrea Matt, a true Black Forest native, who succumbed to the sweet temptation from Bad Liebenzell could not resist and followed her dream of doing something "truly enjoyable" in her life…
The business graduate had worked for years in purchasing, sales, marketing, and most recently in the IT sector. By chance—or was it fate?—she struck up a conversation with the former head of the Liebenzell marzipan and chocolate factory at a tourism trade fair and they became friends. When the latter retired, the door to the world of sweet indulgence opened for Matt—in 2019, she took over the reins of the marzipan and chocolate empire…
While others grow into their profession or spend years learning it, she accepted the challenge and started from scratch as an outsider to the industry. With her passion and business acumen, however, she succeeded in establishing herself as a self-proclaimed "marzipan and chocolate artist" and successfully continuing the business.
The secret to Liebenzell products lies in their carefully selected ingredients. The marzipan comes from the over 150-year-old, traditional Lübeck factory Lubec a, where the almonds are not pressed but rather shredded to best preserve their flavor. The chocolate mass, meanwhile, is sourced from France.
Shortly after joining, they faced their first challenge: the global coronavirus pandemic, which also affected the northern Black Forest. Although the shop was allowed to remain open as it was classified as a food retailer, the majority of their local and international customers stayed away. Whereas previously, in addition to local food lovers, many Swiss, Dutch, Russian, and Asian visitors frequented the shop, sales now plummeted.
Now Matt's business acumen came into play. In cooperation with a German wine merchant, she organized a digital workshop on chocolate and wine pairing with over 100 participants , where everyone received a gift package including wine and chocolate. She expanded the online shop and began delivering orders directly to people's homes. Last but not least, Matt contacted the Chamber of Commerce to compensate for the loss of annual Oktoberfest revenue. And how? 4.500 chocolates were specially produced and delivered to hotels in the Far East – with less alcohol and adapted to Asian palates.
But customers soon returned to the Liebenzell chocolate factory – much to the delight of owner Andrea Matt. Especially as winter approaches, when chocolate consumption typically increases and sales rise by around 50%, production is in full swing. Production begins as early as June for the high-demand months of October, November, and December. Matt is supported by a team of 15 , with whom she runs her affectionately named "family business" with a twinkle in her eye.
"For a family business, you don't have to be related; rather, it stands for a close relationship between the employees and the fact that you know everything about each other's family."
And what does the owner herself like to snack on most? With her morning coffee, she prefers a piece of dark chocolate, and in the afternoon she might enjoy an invigorating Caipirinha praline…
What more is there to say? And if they haven't died, they're still snacking today…
About the Liebenzell Marzipan & Chocolate Manufactory
Since 1976, Frischmann-Marzipan GmbH has been lovingly producing over 60 varieties of pralines and truffles, handcrafted chocolates, marzipan liqueur, and handmade marzipan figures – also available as souvenirs in the shape of traditional Black Forest hats, Christmas trees, or the famous Black Forest cherry cake. Gifts and promotional items are custom-made according to individual ideas and wishes, complementing the extensive product range. Since 2006, a large glass front in the sales area has offered a glimpse into the production process . As part of workshops, children's birthday parties, or corporate events, up to 40 participants have the opportunity to shape marzipan figures, pour chocolate bars, or make pralines. A public tour, including a tasting, is also offered once a month.
