It is no coincidence that gingerbread has a long tradition in Mariazell of all places, Austria's most important pilgrimage site. This is because gingerbread is long-lasting, lightweight and nutritious, making it an ideal food for pilgrims. It certainly has nothing to do with Spartan food, as more than half of the biscuit consists of natural honey. The production of gingerbread in Ausseerland is just as long-standing. While the gingerbread is no longer baked in artisanally cut moulds made of pear tree wood, nothing has changed with the basic ingredients of honey, rye flour, nuts, fruits and spices. The pastry shop Regner in Seckau places particular attention to the quality and craftsmanship when making the gingerbread. It takes a lot of time to take the sharpness out of the gingerbread earlier and achieve the optimal taste. These days, the delicacies are shipped to resellers all over Austria, Germany and to South Tyrol and London.