Now in our 10th year, Leckerlee is a seasonal baking business specializing in making authentic Nuremberg lebkuchen in small batches using the highest quality ingredients and time-honored techniques.
HOW IT STARTED IN BERLIN, GERMANY
Leckerlee founder Sandy Lee lived in Berlin from 2009 to 2011, and it was at a Christmas Market there that she first encountered lebkuchen. She quickly became obsessed with learning how to make it. With that in mind, she toured around Germany, visiting Christmas markets and esteemed Nuremberg lebkuchen purveyors to sample their wares. Once she had perfected her recipe, she moved back to NYC to start Leckerlee in 2011.
Since our launch, Leckerlee lebkuchen has been praised in Saveur magazine, by Ruth Reichl, and in dozens of holiday gift guides.
LECKERLEE TODAY: FROM NYC TO COLORADO
We spent over 8 years operating Leckerlee out of New York City. In 2019, circumstance and a desire for fresh mountain air led us to move the business to the Boulder, Colorado area.
We remain a small business these days, and decidedly so. Our mission is to simply to bake the highest quality lebkuchen possible to help bring moments of lebkuchen happiness to our customers and their family and friends during the holiday season.
WHERE & WHEN TO FIND US
In keeping with tradition, we bake lebkuchen during the fall and winter months. Our online shop is usually open from late October through January. Some years we bake a one-time, off-season batch during the spring. Be sure to join our mailing list if you want to be notified.
You can also find Leckerlee lebkuchen at select Whole Foods locations, Zingerman’s, and other specialty stores around the country. Check out our full list of locations.
If you find yourself in the Boulder, Colorado area, we’d love to see you in person at Leckerlee HQ! Our baking facility is in Longmont. Check our locations page for dates and hours.
THE NAME LECKERLEE
The company’s name is a play on the German words for delicious/treat (lecker/leckerle) and Sandy's surname.