Eddy Schoeffmann started baking pretzels in 2010 as a personal quest to recreate the pretzels from his childhood in Munich. "I can sell these," said his friend, and the business was born. Eddy spent the next few years baking out of commissary kitchens for a few bars and restaurants, tailgate markets and local events, while painstakingly improving the recipe.

Their recipe is based directly on the quintessential Munich beer garden pretzel, with a few tweaks. As a company founded by a German immigrant, pretzels are more than just a product. They're part of the culture. German bakers have been making pretzels more or less the same way for over a thousand years, and they are proud to carry that tradition forward. All of their pretzels are handmade from fresh local ingredients, just as they have been for centuries - and of course they are dipped in lye.