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Confiserie Graff from Frankfurt-Rödelheim opens branch in Main-Taunus-Zentrum

22.10.2017 | 12:27 Clock | Culinary
Confiserie Graff from Frankfurt-Rödelheim opens branch in Main-Taunus-Zentrum
Confiserie Graff from Frankfurt-Rödelheim opens branch in Main-Taunus-Zentrum

The best bread in town will also be available in the MTZ from Monday: in Germany's first shopping centre, the Main-Taunus-Zentrum, on 23. October, Frankfurt pastry chef Regina Graff will open a branch of her renowned Rödelheimer Confiserie - Chocolaterie - Pâtisserie - your BEST OF BREAD location 2015 and 2017!

"We are very happy about the option to be able to spoil now also the Taunus with our delicacies", the 38-year-old is pleased.

The art of preparing delights has been dedicated in the house Graff since 1832. The craft business has existed in its current form since November 2004, and at the same time the master confectioner is continuing an old family tradition in what is now the seventh generation.

With the new opening, Regina Graff has decided to carefully modernise the look of the Graff confectionery. In developing the new corporate design, she was able to draw on the know-how and experience of Offenbach-based Büro Schramm für Gestaltung. The interior design of the shop with Café area is the responsibility of the design studio Boxler, also based in Offenbach.

The focus of the MTZ store is on delicacies from the French Pâtisserie - i.e. those small, fine cream mousse tarts, the so-called "Petits Gâteaux", as they are otherwise only known from France or Luxembourg and for which Regina Graff is known far beyond the borders of Frankfurt. The selection includes more than 30 different varieties and varies according to the season.

Chocoholics are also well catered for at MTZ: in addition to melt-in-the-mouth chocolate bars, the range also includes pralines and truffles.

The range is complemented by a small selection of bread specialities, all of which are made by hand using the "slow baking method" - an art (of baking) that only a few bakeries know how to do these days. The doughs are allowed to mature for up to 24 hours. And there is another special feature: bread that is baked fresh daily in Frankfurt's only wood-burning bread oven.

Where? Branch of Confiserie Graff, Main-Taunus-Zentrum (former "Emilia", opposite Karstadt)

For more information go to:
<link http: _blank>

or <link http: confiseriegraff _blank>

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