Stéphanie Felbach comes from an old bakers family, the tricks of many trades in the Alsace are handed down from father to son, or in this case daughter. But whereas Stéphanie’s parents were primarily occupied with the baking of bread, she herself concentrates upon the regional confectionary. Bread is baked by Clement early in the morning from the flour obtained from the Solange’s mill. But the real connoisseurs come to Ville de Reidy from near and far for Stephanie's "anis bredele" meringue, or her "schwowe bredele" or her delicious "vanille hernle".

And for special days, such as Christmas, Stéphanie bakes a huge mountain of "pain d'épices". These are particularly fallen upon for example by "le pére" Hanz Herbolz and Francois Stirner from the wine shop "In Vino Veritas". Son Florian is picking up the art of baking as he goes. But he has big plans for the future, perhaps a factory despite his parent’s fear that the disappearance of the traditional handwork will adversely affect the quality.

Florian gets his inspiration from the machines of farmer Solange, which, driven by water power, make light work of the heaviest jobs. Michael Solange has told him stories about electrically powered equipment, which is not dependent upon the stream for power. Large, black machines, these appeal to him.