Apfelstrudel Colomba

Natural leavening for 48 hours. Italian-Bavarian fusion.

Artisanal dough naturally leavened for 48 hours, enriched with candied apples, cinnamon, and raisins—the same flavors of traditional strudel, wrapped in the softness of an Italian colomba. A fusion unique to this place, created by those who live both cultures every day.

This Colomba cake was born from a question: why import Italian flavors to Germany when we can create a bridge between two traditions? The answer is Apfelstrudel—an idea by Mirko, developed with Leonardo in the Vaterstetten laboratory.

Behind every LEOMIR Colomba are two master pastry chefs with over 30 years of experience in Michelin-starred kitchens. No baking powder. No artificial flavors. Just time, skill, and an intuition that unites two worlds.

For those who love to experiment without sacrificing excellence .