Café Andersen

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Company logo: Konditorei and Café Andersen, Hamburg

The Café Andersen was a traditional, family-run pastry shop with various branches in and around Hamburg that existed there from 1919 until it was closed due to bankruptcy 2012/13. The specialist magazine Der Feinschmecker ranked the company among the ten best confectionery shops in Europe.

history

First generation (foundation)

The founding of the traditional and family company can be traced back to 1899. That year Robert Andersen founded the Andersen confectionery in Haderslev ( Denmark ) and ran it in that city until 1921.

  • Café Andersen (foundation) - Photo 1

  • Café Andersen (foundation) - photo 2

  • Café Andersen (foundation) - photo 3

  • Café Andersen (foundation) - Photo 4

Second generation (Hamburg)

In 1919 the first Hamburg branch in the Caffamacher series was founded, which was taken over by Adolf Andersen (senior). The closure followed in 1929. In 1925 a branch was also opened on Rothenbaumchaussee . This was followed by further branches in the Wandsbek district , which was also where the main headquarters were located until final bankruptcy. In 1939 Adolf Andersen (junior) took over the business.

During the Second World War, all branches, with the exception of the bakery, were destroyed by bombing. It wasn't until 1945 that the Andersen café opened on Wandsbeker Marktstrasse . In the following years the company, which was also driven by his wife Ella, expanded to the Hamburg suburb of Glinde .

Andersen Pastry Shop 2007

Third generation (expansion)

In 1980 the third generation took over the business, which thanks to its product quality and company philosophy had already made a name for itself beyond the borders of Hamburg. In 2000, Die Welt described the Andersen family as one of the last exceptions among the traditional pastry chefs in Hamburg who were hit by a wave of bankruptcies. In 2003 there were six branches of Café Andersen in Hamburg. The specialty of the house was the use of exclusive ingredients such as Valrhona chocolate, Lubeca marzipan and Tahiti vanilla . From 2008 there was also a branch on Sylt . Adolf Andersen was a founding member of the CondiCreativClub, which explored the pastry chef of the year and promoted the next generation as part of the German Confectionery Championship. At the same time he was the deputy head master of the Hamburg confectioners' guild.

alternative description
Adolf Andersen at the annual festival of the Hamburg State Representation in Berlin (May 27, 2009)

Fourth generation (bankruptcy)

Over 100 years after it was founded, there were multiple insolvency proceedings. The regulars were getting older and young people were increasingly drawn to the competing companies, to the branches of Starbucks and Balzac or for a quick coffee to go , in plastic cups at the nearest kiosk, so that son Lars Andersen had to take over the business. In 2009, the company ran into trouble and recorded heavy losses and falling sales. In 2012 the district office closed the company due to serious hygiene deficiencies. In January 2013, the company was finally given up, although until recently it relied on high quality raw materials and manufacturing processes and an online shop was also established.

Services

Chocolate and baking courses

The master confectioner Adolf Andersen invited several times a year at irregular intervals to chocolate courses in the in-house bakery. Such a seminar could be used by private as well as commercially oriented people for a fee; it took about five hours. Especially at the festive times like Easter or Christmas , the offer was very popular, which went far beyond the borders of the Hanseatic City of Hamburg . In addition, cake and bread baking seminars were also offered.

literature

  • Adolf Andersen and Jo van den Berg: Fantastic cakes: creations of a top confectioner. Cadmos-Verlag, Schwarzenberg 2012, ISBN 978-3-8404-7008-0 .
  • Adolf Andersen, Jo van den Berg: Baking for festivities and holidays: the art of the confectioners. Weyarn, Seehamer 1996, ISBN 3-929626-59-4 .
  • Adolf Andersen: Festive baking: the art of the confectioners. Zabert Sandmann, Steinhagen 1988, ISBN 3-924678-08-1 .
  • Bettina Rühm: Restaurants, cafés, bars: interior trends from Germany, Austria and Switzerland . Callwey Verlag, Munich 2001, pages 44-46.
  • Thorsten Richter: The way to baked goods at the highest level - Konditorei-Cafe Andersen , Wandsbek informative, monthly magazine of the Wandsbek Citizens' Association, issue 11/16 p. 12 and 13, and 12/16 p. 14-17.

Web links

Price lists and product sheets / overviews

Individual evidence

  1. ^ Till Jecke: Confectioners with a passion - since 1914. Hamburger Abendblatt , December 2002, accessed on April 5, 2015 .
  2. ↑ Andersen Chocolatier Conditor GmbH: The history of the Andersen confectionery. confiserie-andersen.de, archived from the original on April 25, 2011 ; Retrieved April 5, 2015 .
  3. ↑ Sebastian Matthes: The dying of cafés cannot be stopped in Hamburg. Die Welt , June 2, 2000, accessed April 5, 2015 .
  4. ^ Christian Sommerstedt: Café, coffee cult in Hamburg . Companions, 2003, ISBN 978-3-89740-398-7 , pp. 19 .
  5. ↑ Miriam Opresnik: Andersen's cake "cares for the soul". (PDF) Hamburger Abendblatt , August 10, 2006, accessed on April 7, 2015 .
  6. ↑ Master of the Sweet Guild. Hamburger Abendblatt , September 9, 1986, accessed April 7, 2015 .
  7. ↑ Friederike Ulrich and Matthias Schmoock: The coffee house tradition is dying in the city center. Die Welt , January 16, 2015, accessed April 6, 2015 .
  8. ↑ Birgit Müller: The end as a beginning: “We have to dare something new”. Hinz & Kunzt , April 29, 2010, accessed April 7, 2015 .
  9. ↑ Thomas Hirschbiegel: Lack of hygiene: Café legend closes. Hamburger Morgenpost , February 16, 2013, accessed on April 5, 2015 .
  10. ↑ Mira Chopra and Hannah Boedekker: The Andersen café ceases operations. Hamburger Abendblatt , January 8, 2013, accessed on April 5, 2015 .
  11. ^ Andersen Chocolatier Conditor GmbH: Andersen's online shop. confiserie-andersen.de, archived from the original on April 24, 2011 ; Retrieved April 5, 2015 .
  12. ↑ Exclusive chocolate course. (PDF) Alstertal Magazin, February 2006, accessed on April 6, 2015 .
  13. ↑ In the Christmas Bakery ... (PDF) Alstertal Magazin, December 2005, accessed on April 6, 2015 .
  14. ↑ Ulrike Hoffmeister: Old recipes and modern technology. Allgemeine BäckerZeitung, February 24, 2010, accessed April 6, 2015 .

Coordinates: 53 ° 34 '25.6 "  N , 10 ° 4' 17.3"  E