In this workshop, you will learn all about liquorice, its history, raw materials and how the liquorice culture differs from country to country. After briefly explaining liquorice and Sweden, Arabic gum and apothecaries, block and canned liquorice, Pliny and Pontefract and much more, we get to work.

Through short tastings, you will quickly learn about everything and know how to distinguish the qualities of liquorice. Then we get to work with mortars, spoons, rollers and pans: we make the so-called liquorice dough together, and everyone makes their liquorice. In short, you will know much more about this age-old craft after this hour.

The liquorice (which you can take home) is vegan.

Pauline Gingnagel studied history as well as chemistry. She used the knowledge she gained from this combination to learn all about liquorice and cocoa – the history and how these products were made. For years, she ran her own business on the Zaanse Schans: the Cocoa and Licorice Lab, where through workshops, tastings and tours, people could find out all about these fascinating products.