Wibele

Wibele are originally derived from the town of Langenburg Hohenlohe pastries sponge-cake.

The batter of egg whites, icing sugar, flour and vanilla sugar reminiscent of Russian bread, but only baked golden brown. The pastry however, has the shape of a shoe sole, with only 22 millimeters in length and 12 millimeters in width very small.

For the first time were the baked Wibele 1763 Geduldszeltle by Jakob Christian Carl weevil, court confectioner at Prince of Hohenlohe- Langenburg Langenburg. He gave the name of the pastry allegedly because of the patience that was applied for the production. Only after 1800, the pastry is named after its manufacturer as Wibele. According to other data, the name was already in his lifetime Jacob Wibels, as Prince Karl zu Hohenlohe -Langenburg from anger at what he saw as inferior quality of other suppliers demanded to be only supplied " from Wibele ".

The Long Burger Café Bauer is the only company allowed to make "Real Wibele " since 1911, the then owner had the names to protect the Patent Office in Berlin. Wibele without the " real " but are also produced elsewhere. The largest producer is the Confiserie Bosch from Uhingen.