Wilhelm Wanders

Growing up the son of a Master Pastry Chef, Wilhelm worked in his family’s pastry shop in Kleve, Germany where he developed a passion for fine confections. After completing his apprenticeship under the guidance of Josef Buecker, Vice President of the Pastry Guild of Germany, Wilhelm continued his career by managing the dessert & cream station at Conditorei Endle, a member of the Relais Dessert International In 2000, Wilhelm took over as manager of chocolate production at Café Wiacker in Herne, Germany. After moving to America, Wilhelm worked under Master Pastry Chef and former CIA Dean of Baking & Pastry, Markus Faerbinger, and well-known Chocolatier Larry Burdick. While at Burdicks, Wilhelm held the position of Product Developer & Consulting Manager. In 2004, Wilhelm became the Executive Pastry Chef at Guglhupf Bakery & Patisserie in Durham, North Carolina.
Continuing the century-long family tradition of producing fine artisan products, Wilhelm and Melanie are proud to introduce Chocolaterie Wanders — a way to savor the Old World through deliciously exquisite hand-made confections.