Cafe Konditorei Fürst

This guide to Cafe Konditorei Furst in Salzburg asks why this kitchen still shapes every sphere by hand, three and a half million times a year. It follows Paul Furst, trained as a confectioner in Vienna, Budapest, Paris and Nice, who opened this shop on Brodgasse in 1884 and, after lengthy family trials, wrapped pistachio marzipan in nougat and dark chocolate six years later, naming it after the city's most famous son and carrying it to a gold medal at the 1905 Paris World Exhibition. Because he never patented the recipe, factories across Austria and Germany began copying it, and his descendants spent most of the next century fighting those imitators through the courts.