The history of Gilgen’s bakery & pastry shop began as early as the 19th century. And that with a 100 kg sack of rye. This formed the start-up capital that the great-grandfather and company founder Franz-Josef Gilgen got from his parents in 1880 in order to open a bakery in Hennef-Uckerath together with his son and daughters.

Today, over 140 years after it was founded, the fresh baked goods are already being sold in 42 branches and in the new online shop. The love for craftsmanship, for tradition but also for innovation, sustainability, quality and satisfaction of customers and employees drive the large team around Manuela and Franz-Josef Gilgen anew every day.

Right from the start, the artisanal production of baked goods and confectionery products using raw materials of the best quality was and is the top priority. Many of them come directly from the region, such as the milk from the Wiersberger Milchhof in Hennef, flour and eggs from the Westerwald, and many of the sausages from the local butcher, Hielscher.

Then as now, every bread is processed by hand and is therefore unique. Working according to traditional bakery craftsmanship - long dough resting times and slow bread preparation - the baked goods have a fine aroma and are highly digestible. The sourdough made from spelled and rye is also specially prepared. A large number of master bakers and companions, as well as the specially appointed bread sommelier, ensure consistently high quality and professional handling of the valuable raw materials.

Crafts are also very important in the pastry shop. Seasonal cake and cake creations are created here by hand, pralines are made here, fruit spreads are boiled down, but individual cakes are also baked here for weddings and all sorts of other beautiful occasions with great attention to detail.