Engadin confectioners

Engadin confectioners

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They made a virtue of necessity: over a period of several centuries, unemployed Graubünden confectioners left their villages and went out into the big wide world – where they set up famous cafes and confectioner’s shops.

The tradition of the Engadin art of making confectionery dates back to the 15th century. Times were hard in those days. Graubünden’s inhabitants were scarcely able to earn a subsistence. While in the regions of Surselva and Central Graubünden, the young men often hired themselves out as mercenaries, the Engadin was regarded as a stronghold for confectioners. In order to support their families, the sons left their villages and went abroad, where they opened exclusive confectioner’s shops and succeeded in earning themselves fame, glory and considerable wealth. Ever aware of their close ties with the Engadin, they helped to restore their native villages by making generous donations. The magnificent buildings and village centres in Engadin St. Moritz bear witness to this emigration tradition, which continued over several centuries.

Nowadays, Graubünden confectioners are to be found in 891 European cities, from Copenhagen in the north to Florence in the south, and from Warsaw in the east to Gibraltar in the west. The Maison Auer in Nice, on the Côte d'Azur, is even one of the resort’s big attractions. And the fact that the art of making confectionery has continued to be cultivated to the highest of levels in the Engadin cannot be demonstrated in a more mouth-watering way than by the world-famous Graubünden nut tart.

Bakers and confectioners in the Engadin St. Moritz region: www.engadin.stmoritz.ch/Bakers

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