Aachener Printen & Pastries

Aachen is no stranger to local sweets. These treats are are still made by hand in independent bakeries across the city, often following recipes that have not changed for decades. In this article, we introduce the special delicacies and bakeries of Aachen!

Local Sweet Treats

Aachener Printen

Aachener Printen is a type of spiced gingerbread. They received a Protected Geographical Indication (PGI) from the European Union in 1997, which legally restricts their production to the Aachen region. This recipe came from cross-border interactions with Belgian bakers in the 15th century, who brought honey-sweetened dough techniques from Dinant. Local bakers came up with Printen after the 1806 Napoleon sugar blockade that restricted the flow of cane sugar. They began using sugar beet syrup, which remains an integral part of the recipe to this day.

Traditional versions include herbal, nut, and chocolate-coated varieties. Bakeries such as Lambertz (founded in 1688) and Nobis (founded in 1858) still use original molds to imprint decorative shapes. Printen are available year-round, but their popularity, of course, peaks in winter markets (They make wonderful Christmas gifts!).

Streuselbrötchen

Streuselbrötchen are considered one of the defining regional pastries of Aachen. They are sweet rolls with a thick, crunchy layer of streusel (made from butter, sugar, and flour) on top. There is also a version with chocolate chips (our personal favorite).

While streusel-covered pastries are found elsewhere in Germany, the Aachener version is distinguished by its unique texture and balance between a crisp topping and a soft base.

Aachener Reisfladen

Aachener Reisfladen is a yeast cake topped with a layer of sweet, creamy rice pudding. The Belgian border and Dutch-Limburg region also know this pastry, but the Aachen version uses extra egg and butter for a rich texture and shiny surface. Bakeries like Nobis and Moss sell classic versions daily.

Bakeries to Discover

Aachen has a strong tradition of family-run bakeries that keep local recipes alive.

Moss

Bäckerei Moss is a historic local bakery group (established in 1925) based entirely in Aachen, operating multiple establishments in the city. The first bakery was opened in 1925 on Jakobstraße. We personally find their Streuselbrötchen to be the best in Aachen (especially the one with chocolate chips).

At Moss, you can find other baked goods and grab a coffee or sandwich there as well. If you feel adventurous, you could try getting a Too Good to Go bag from one of the bakeries, although they usually tend to sell out fast.

They organize events such as the Day of the Streuselbrötchen.

Nobis

Nobis Printen has been baking since 1858 and remains one of the best-known bakeries for Aachener Printen and Reisfladen.

Apart from these Aachen classics, you can choose from a wide variety of baked goods and drinks. The store on Münsterplatz, by the Dom, is definitely one of the most scenic spots to pick. It even has a terrace upstairs.

Van den Daele

Although not a bakery, Van den Daele is definitely worth mentioning. It is the oldest coffee house in Aachen. It offers homemade cakes such as Apfelkuchen and chocolate tortes in a traditional interior near the market square.

Printenbäckerei Klein

Printenbäckerei Klein stands out for its handmade Printen and old-style craftsmanship that attracts both locals and visitors. They often offer samples for tasting in front of their store in Ursulinerstraße. We personally find their Printen the best in town.

The baked goods of Aachen taste best fresh. Visit a bakery today and enjoy a true taste of Aachen!