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Luxemburgerli Luxemburgerli are the pinnacle of patisserie. Our confection- ers have been crafting these small moments of delight by hand with love and expertise for over 40 years. Brothers Raphael and Matthias Bachmann learned how to make them during their training in some the best confection- ers in Paris. One of the city’s most popular specialities are macarons, which are very similar to Luxemburgerli. The young Swiss confectioners experienced the perfectly honedmethods used to make these airy delicacies up close. This valuable ex- perience explains why our Luxemburgerli offer perfection in every bite. Luxemburgerli are a popular gift and the perfect way to treat yourself to something special. They closely resemble French macarons in terms of appearance and flavour, but they are a little smaller. The meringue used in the Luxemburgerli is made from al- monds, sugar and beaten egg whites and filled with fine creams. Alongside the five flavours that are available all year round – chocolate, vanilla, raspberry, espresso and blueberry yoghurt – five seasonal flavours are launched for each new season. Confiserie Bachmann’s Luxemburgerli are only available in the cantons of Lucerne and Nidwalden. Luxemburgerli is a registered trademark of Confiserie Sprüngli AG, Zurich. Confiserie Sprüngli AG has granted Confiseur Bachmann AG the right to use the brand name Luxemburgerli when directly selling Lux- emburgerli via its specialist stores in the cantons of Lucerne, Obwalden and Nidwalden. Luxemburgerli are the pinnacle of patisserie. Our confectioners have been crafting these small moments of delight by hand with love and expertise for over 40 years. In Paris in 1996, Matthias Bachmann honed his expertise in the renowned patisseries Fauchon, Lenôtre and Peltier, while Raphael Bachmann did the same in the patisserie Gérard Mulot. 67