In the early 1970s businessman Aloys Coppenrath and his cousin, master confectioner Josef Wiese, come up with a plan to produce gateaux and cakes for customers across Germany to buy from their local retailers.

The buzzword of the day is “shock freezing”. The two cousins, whose families have been in the confectionery business for over 200 years, decide to freeze their products straight after baking them. By chilling them down to sub-zero temperatures, they ensure that their goods reach customers in oven-fresh condition. At the time, their idea is a revolution.

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