Our patisserie

Our patisserie has a name: Kay Baumgardt.


From baker to patissier. Kay's success is rooted in the years he spent as an apprentice in a bakery with a small patisserie. An additional apprenticeship as a confectioner was followed by international stations on the cruise MS Deutschland, in Portugal, Italy, England and several other countries. Kay reached the pinnacle of his career to date at the Gasthaus zur Fernsicht with the 2-star restaurant Incantare. He was responsible for the entire patisserie there and was honoured as "Patissier of the Year 2020" by Gault Millau during this time.


Kay has banned white sugar from his patisserie. Using innovative new techniques and skillful craftsmanship, he prefers to work with the natural sweetness of the products. This demonstrates his intense focus on flavour and the variety of ingredients used. Thinking outside the box, breaking new ground and always surprising - Kay's credo can be tasted in every one of his creations.

Patisserie at Weisses Kreuz

From breakfast to dinner, you can look forward to sweet temptations from our patisserie, lovingly made by hand:

  • Welcome treat in your room on arrival
  • Homemade cake for breakfast
  • High-quality tea time with tempting treats in the afternoon
  • Classic apple strudel and crumble cake
  • Finest sorbets and dessert creations as part of half-board menu
  • Gourmet desserts in our fine dining restaurant Mamesa
  • Homemade kombucha in the Aura Mea Spa
  • Bread, chocolates and much more...
The ability of a chef can be recognised by his ability to recognise the skills of his co-workers.
– Kay Baumgardt