a second trade using wax, a side product of honey: they became chandlers, supplying churches and private households with artistic candles, wax figures and pictures made of wax. They carved wooden molds themselves and used these to pour magnificent pictures made of wax. A few Konditoreien practiced the sophisticated art of the chandlers until recent times. The Lebküchner were turned to confectioners later and finally became Konditoreien. Sugar and spices The maritime trade brought spices and sugar from the Eastern world to the famous Italian harbor towns of Genoa and Venice. Although sugar had an immense appeal, only the rich were privileged to consume it. The profession of confectioner was related to that of the pharmacist because the trade with sugar was exclusive to pharmacists. The German word “Konfekt” (English: confection) to describe sweets stems from the language of the drug makers, which were also called confectionari. Production of marzipan In the 14th century, the Venetians introduced marzipan, a confection made from almonds, sugar and rose water, to central Europe. Marzipan was an ideal material for moulding magnificent pictures from, which were artistically painted with plant colouring and often decorated with gold leaf. Chocolate At the start of the 19th century, chocolate first made its way to Germany, after the ladies of the upper classes in Spain, Italy and France had long been used to a daily cup of hot chocolate. When the Dutchman Coenraad Johannes van Houten managed to press out the cocoa mass, the additional ingredients cocoa butter and cocoa powder were created. The chocolate thinned with cocoa butter was used to pour a variety of figures, and painting cakes with cocoa powder became popular. The trade of the “Chocolatier”, a Konditor specialised in working with chocolate, was born. Chocolate now played a major role in the Konditorei. A good example is the chocolate cake created by Franz Sacher, who was the chocolate cook for Klemens von Metternich in Vienna in 1832. Pastries The abundance of sugar through the native sugar beet in the 19th century lead to the development of cakes and pastries, with focus taken off decorative art. Light sponge cakes, almond pastries, apple strudel or milk-cream strudel, Gugelhupf, and cream cakes were served with then modern drinks such as coffee, tea and chocolate. Notable konditors Nicolas Appert, French inventor of food preservation , Munich baker and inventor of Prinzregententorte Johann Zauner (1803–1868) Anton Gerstner Christoph