A Konditorei is a business that typically offers a wide variety of pastries and typically also serves as a café. (plural) are found in many different countries including but not limited to Germany, Austria, Switzerland, France, Denmark, Sweden, and the Czech Republic. In French-speaking countries, similar businesses are referred to as pâtisseries. The culture and function of the Konditorei may vary based on locations. In Germany, Austria, Switzerland and several northern European countries, it is customary to consume a portion of cake with coffee or hot chocolate on the premises. In order to become a Konditor, the speciality baker for a Konditorei, the profession (in many countries) requires an extensive apprenticeship or speciality training program. About The primary focus of a Konditorei is selling pastries, which may be made in-house or brought in from another bakery. They commonly also offer a selection of coffees, soft drinks, and many may also sell alcoholic drinks. Many larger also serve ice cream and chocolates. Apart from its typical menu, a Konditorei chiefly differs from a restaurant in that opening hours tend to be morning and afternoon, rather than afternoon and evening. Etymology A Konditorei puts emphasis on the artistic aspect of the trade and, unlike a bakery, does not produce breads. The craft developed when particular bakers specialised in the creation of sweet bread to which candied fruits and other sweet ingredients were added. The origin of the word Konditor (the Konditorei’s baker) stems from the Latin word candire, which stands for “candying of fruits”. Another derivation is the Latin word conditura (condio) = to concoct (food), preservation (of fruits). Konditorei is the German word for a pâtisserie or confectionery shop. In Sweden, Norway and Denmark, the term konditori is used and the term konditor for a confectioner has been used since the beginning of the 18th century. In the Czech Republic, such shops are usually called cukrárna (sugar shop) and their Polish variants are named cukiernia (same meaning). History and development of the Konditor Lebkuchen The profession of the Konditor developed from that of the baker. Once the bakers of medieval times (15th century) mastered the art of baking bread, some started to enrich the dough with honey, dried fruits and spices. These specialists called themselves Lebküchler, Lebküchner or Lebzelter. They founded a guild in 1643 in the area in and around Nürnberg, Germany. At the same time, the Lebkuchen bakers ran