It’s been exactly 333 years since Gaggenau first breathed into existence from the depths of the winding Black Forest, in the old town of Gaggenau, Germany. The year was 1683, and the then-humble ironworks started gaining rounds around the old town, when demand for its products lead to an increase in production. The turn of 19th century is when Gaggenau moved on from agricultural machinery to create Badenia bikes and enamel signage, which in turn pioneered the enamel oven. To celebrate their rich history, Gaggenau will be marking its 333rd year around the world in great style.
“It is extraordinary to think that Gaggenau has been 333 years in the making, but that our brand values have remained unchanged since 1683,” says Sven Schnee, Global Head of Brand Gaggenau.
He adds, “The ongoing quest for authenticity and uncompromising quality has shaped the Gaggenau identity so heavily; our heritage is an essential part of our DNA today. That’s why we are using this anniversary to simultaneously celebrate the past, present and the future and we are excited to be able to launch a new future icon that symbolises this; a piece of modern, innovative design that showcases traditional and timeless craftsmanship.”
And, being National Black Forest Cake Day, how better to celebrate than with a gorgeous, 22K Gold Deconstructed Black Forest Dessert? Aptly named ‘Golden Times In The Black Forest’ the deconstructed master dessert is a creation of Chef Stephan Zoisl, owner of Chef’s Table and creator of ‘Nutopia’, his own pop-up stint. For the Austrian native, who has cooked in the Formula 1 Grand Prix and a number of Grand Slam tournaments, culinary arts appear to run in the family – his own father was also a professional chef. The Chef’s culinary career started when he was only 15, and has since worked in a number of Michelin star restaurants and five star hotels, including the three Michelin-starred Alinea in Chicago and the Grand Hotel Europe in Innsbruck. The Chef now serves as Gaggenau’s Singapore Culinary Partner.