| 1688: |
The "Printe", originally a biscuit with an impressed ("printed") image, has long been associated with the German city of Aachen. Henry Lambertz was one of many who upheld traditional practices and made use of moulds and recipes that had been handed down through time. On 15 September 1688 he received a licence to operate a "Backhaus", a small building with an oven, situated on Aachen's marketplace. Lambertz named it "Haus zur Sonne" (House of the Sun).
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| 1820: |
Henry Lambertz IV invents a process that is still used today: he sweetened the "Printe" dough with sugar syrup and brown sugar, rolled it flat and cut it into triangles. The spicy "Kräuterprinte" is born and Lambertz lays the foundations for future success.
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| 1860: |
Steam-powered machines are introduced to assist in the production of baked products.
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| 1872: |
Another descendent of Henry Lambertz dips a "Printe" in chocolate: the "Lambertz Schokoprinte" is the first German chocolate-coated biscuit and paves the way for the huge variety of this delicious Aachen speciality that we enjoy today.
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| 1938: |
Lambertz develops the "Saftprinte", a softer cousin of the original "Printe". However, its success is delayed for several years by the political instability of the 1930s and the ensuing war. By the end of the war, 75 percent of factory buildings are destroyed. Nevertheless, success is just around the corner, as the Lambertz "Saftprinte" moves beyond its established sales area – the Rhineland and Westphalia – and goes on to enjoy growing popularity elsewhere in Germany and abroad.
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| 1963: |
A new production facility is built on the edge of Aachen.
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| 70er: |
From the early 1970s, Lambertz gradually adds to its product range, creating the wide array of tempting products we know today. By acquiring the established brands Weiss, Kinkartz and Haeberlein-Metzger and consolidating the strengths of these names, we ensured the continued existence of regional traditions and set them on a broader footing.
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| 1994: |
Now a company with a long and proud history, Henry Lambertz makes the breakthrough from a regional supplier of classic Aachen "Lebkuchen" to a national confectionary group. Acquisition of the "Lebkuchen" manufacturer Max Weiss GmbH & Co., located in the southern German cities of Neu-Ulm and Nuremberg, allows the Aachen-based family-owned firm – and Germany's oldest confectionary brand – to take its place among the leading players in the German biscuit industry.
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| 1998: |
Lambertz receives the sought-after "Goldener Zuckerhut" award from "Lebensmittel Zeitung", a weekly newspaper for the German food industry.
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| 1998: |
Foundation of Lambertz Polonia.
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Early 1999:
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The Lambertz Group takes over two long-established brands, Kinkartz and Haeberlein Metzger, from Schöller in Nuremberg. Alongside trademark rights, it acquires the Kinkartz production facility in Würselen outside Aachen.
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| 2000: |
Lambertz Group annual sales rise to 625 million DM.
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| 2001: |
Acquisition of Scharschmidt in Alzenau by Feinbäckerei Otten.
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| 2005: |
Lambertz Group annual sales stand at 436 million euros.
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2010:
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The Lambertz Group generates sales of 552.4 million euros.
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It is not without pride that we look back on a history of over three centuries as a family business.
From the early 1970s, Lambertz gradually adds to its product range, creating the wide array of tempting products we know today.<0} {0>Durch die Erweiterungen unseres Unternehmens um die Traditionshäuser Weiss, Kinkartz und Haeberlein-Metzger konnten wir erfolgreich durch das Bündeln von Kräften regionale Traditionen erhalten und ihnen eine breitere Basis verschaffen.<}0{>By acquiring the established brands Weiss, Kinkartz and Haeberlein-Metzger and consolidating the strengths of these names, we ensured the continued existence of regional traditions and set them on a broader footing.
