Bahlsen Pick Up 28 g (Pack of 24)

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Due to shortage of space, production in the headquarters in Hannover, the oldest factory of the company, is outsourced to plant in Barsinghausen. The products "NOCH EINE" ice cream waffers and "ABC" were launched, helping the company on its upward surge.

Bahlsen Pick Up! Milk Chocolate Biscuits Bars | Ocado

The international Bahlsen Group has acquired a majority of Rawbite ApS, the Danish organic food brand and producer of organic fruit and nut bars. Unknown thieves steal the Golden Biscuit from the Pretzel Men sculpture on the façade of the company's headquarters in Hannover, attracting the attention of newspapers and television stations around the world. In May 2018, the Bahlsen Group introduced its new corporate design as a visible expression of its corporate identity. At the heart of the new design is the "The Bahlsen Family" logo: The new logo features the traditional TET character that has been retrieved and a specially developed font. English biscuit company Peek Freans gave us one of our most popular chocolate biscuits. It was created in 1910 and began its life under a different name: the “Creola.” A model of a large factory including homes in Hannover, the so-called “TET City”, is presented. The further course of the war prohibited the implementation of the plans made by Bernhard Hoetger.

Werner M. Bahlsen, Werner Bahlsen’s youngest son, joins the company. His brother Lorenz Bahlsen already joined in 1973. Acquisition of St. Michel (France) - a biscuit producing family enterprise with more than 90 years standing. St. Michel continues to be the national brand for Breton biscuits and cakes.

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Bahlsen was awarded a gold medal again at the Exposition Universelle in Paris for its “specialities”. Originally produced in the 1860s, when biscuits were becoming a sweetened commodity, the manufacturers had hoped to name these biscuits after Queen Victoria but her majesty declined to be associated with a commercial product. However, someone in the palace suggested they could be named after her favourite home – Osborne House on the Isle of Wight. Hermann Bahlsen died on 6 November 1919. He was succeeded by three of his four sons; 1919 Hans Bahlsen (1901–1959), 1922 Werner Bahlsen (1904–1985) and 1930 Klaus Bahlsen (1908–1991). Together with a young management team, the second Bahlsen generation started restructuring and modernising the company after the economic decline that had resulted from inflation and the Great Depression. Bahlsen joined the “Foundation Initiative for the Compensation of Former Enforced Labourers during the Second World War”. After much modernisation work, the Barsinghausen plant was awarded the “Factory of the Year” prize. The “Factory of the Year” is an annual benchmarking event known as the toughest benchmarking test for manufacturing companies throughout Europe.Bahlsen relocates cake production from its factory in Oldenburg to the nearby production plant in Varel. The newly integrated production facility for cakes enables innovation in technology. On 1 July 2014 Bahlsen becomes 125 years old. In October 2014, the anniversary is celebrated officially. For the first time in the history of the company, all 2,500 employees from around the world are invited to Hannover. The “H. Bahlsens Keksfabrik KG” changes its name to “Bahlsen KG”. Acquisition of shares from the Brandt Company as well as from the Gottena subsidiary. Production in the United States begins with the acquisition of Austin Quality Foods in North Carolina. Bahlsen employs approximately 11,200 members of staff.

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Since 1889, Bahlsen only ever used the finest ingredients, something we have remained committed to throughout our long history. This is why Bahlsen supports sustainable cocoa farming with UTZ certified cocoa.Hermann Bahlsen left the company and took over all shares of the former subsidiary “Austin Quality Foods“, Cary in North Carolina. Bahlsen enters the cake business by taking over the Brokat Bakery in Oldenburg. By now Bahlsen employs 7,000 staff members in total. These traditional, thin and crisp French biscuits are long and slim – just like a cat’s tongue from which they get their name. Loading... {{SelectedStore.TimeSlot.DayOfWeekString}}, {{SelectedStore.TimeSlotReservation.Day}} {{SelectedStore.TimeSlotReservation.DisplayMonth}} The curved Tuile biscuit, which means “tile” in French, is so named because it resembles the rounded tiles you would see on old French roofs.

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Wheat Flour, Sugar, Cocoa Butter, Cocoa Mass, Palm Oil, Whole Milk Powder, Glucose Syrup, Skimmed Milk Powder, Clarified Butter, Salt, Whey Products ( Milk), Raising Agents: Sodium Carbonates, Diphosphates, Emulsifier: Lecithins, Flavourings, Ground Hazelnuts, Starch ( Wheat), Acid: Citric Acid Hermann Bahlsen launched LEIBNIZ Cakes. As it was common practice to name food products after public figures, Hermann Bahlsen named his cakes after Hanover’s well known inhabitant: Gottfried Wilhelm Leibniz (1646-1716). The company employed 100 people. At the world exhibition in Chicago, Bahlsen received a gold medal for the “LEIBNIZ Cakes”. The official reason stated by the jury: “Several competitors imitate the LEIBNIZ Cakes in one way or another; but only Bahlsen captures the fine taste of butter.”The name biscuit comes from the Latin “biscoctum”, meaning “twice cooked.” Bread was cooked twice to extract all its moisture and then, once hard, it would stay fit for consumption for months on end. The biscuit was born. Hermann Bahlsen changed the English word "cakes" into "Keks". Some years later, the new term was officially approved and incorporated in the German dictionary. The company moved into the new factory building in Lister Straße and the new headquarters in Podbielskistraße. Pictures, sculptures, and ornaments created a pleasant working environment. Several social institutions arose. Bahlsen intro­duces its new brand strategy: Two umbrella brands – BAHLSEN and LEIBNIZ – now represent the company throughout the world.