The sweet almond paste originated in the Orient. In the Middle Ages, marzipan was a luxury confection that only the wealthy could afford. Today, marzipan is a mandatory feature under the Christmas tree. However, the Lübeck variety has a different origin story.

Marzipan saves the people during a famine

Lübeck succumbed to a famine in the early 15th century. Instead of flour, there was only sugar and almonds in the city's storehouses. Consequently, the senate ordered bread to be made for the population from almonds and sugar. The bakers added rose water to the dough. The "Mark's bread," or marci panis in Latin, saved the people from starvation. Around 1800, confectioner's apprentice Johann Georg Niederegger dedicated himself to the marci panis confection in a special way. He triggered a veritable marzipan boom in the city that lasted well into the 20th century.

Manufacturers may only produce Lübeck marzipan within the city itself. The specialty must consist of 70% raw marzipan paste. The ratio of raw paste to sugar in standard marzipan is 50:50. The proportion of raw paste for Lübeck premium marzipan must be 90%.