Coming from a five generation family of bakers, it is in a beautiful little German village lost in the middle of the Hesse forests that Gerhard Weber was born. He is still wearing diapers when he first is introduced to dough, a true initiation to his future profession. When he is not baking, it is at the piano that Gerhard loves to spend his free time. At the age of 18, he spreads his wings to land in the capital in order to perfect his pastry-baking skills in different institutions. He is eager to learn and his disciplined-self sends him abroad to perfect himself and discover other techniques. He checks ads in professional newspapers in quest of his next experience…
When Sylvie Blum is born in Paris, her German father and her French mother have strived for long to bridge the gap between the two countries. The Viennese pastry shop, founded in 1956 in Paris in the 17th quarter, is indeed the first Parisian establishment to offer German and Austrian pastries. Sylvie also grows up close to a bakery, and plays notes too, but on a computer key-board, as she aspires to take on IT studies. Life decides otherwise! The establishment is in full expansion, a tea salon opens its doors above the shop, the new clientele rushes in, and Sylvie is asked in for help. She quickly is an important asset for the company and becomes the manager. On the production side too, a nice pastry-chef will be needed, an ad is therefore printed in the professional newspapers…
Since, Sylvie and Gerhard Weber have successfully taken over the family business. They created a new brand name, Le Stübli, and reorganized the business to give dynamism, all the while perpetuating the French-German mix of culture to which they are very attached. The success and the recognition do not stop increasing, the address becomes a must for all lovers of German gastronomy, and for pastry lovers too.
Recently, wishing for some time alone and for some well-deserved rest, Sylvie and Gerhard have decided to cede the business and to take a sabbatical year to travel, to learn, feel new trends and find inspiration for their next challenge. Snacking having become a very popular way of eating, they associated it to a know-how and to their specificity of inventing a new concept, the snack’issime, under a new name: LE STUBE.