Magenbrot

As Magenbrot is called diamond-shaped, sometimes thinly glazed, sweet pastries, which are mainly sold at fairs and Christmas markets.

Magenbrot contains stomach -friendly - after which it was named - spices such as cloves, cinnamon, star anise and mace. For the dark brown color of the gastrointestinal bread cocoa is responsible. For Sweet Honey was originally, but now also used sugar. Stomach bread is a specialty from northern Switzerland and southern Germany, where it was formerly known as " herb bread " known as it was not mixed with chocolate. In Switzerland stomach bread is sold mainly to the fall markets through market drivers and showmen today. However, it is also increasingly to be found on the shelves of major Swiss distributor.

In cookbooks that have been published before 1946, there are stomach bread recipes that have nothing to do with the stomach bread sold at fairs. This was once called the Alpine herb bread.