1893

On 8 October, Nicolaus Henningsen the Younger qualifies as a pastry chef.

Thorvald Schrøder is a capable man who devotes himself wholeheartedly to the business he has now become a part of. Although not a trained confectioner, he is an experienced businessman. Thorvald Schrøder travels far and wide to study how a modern patisserie should be run. He visits Hamburg, Berlin, Paris, Dresden, and Vienna – and returns home full of ideas for a series of modern updates to the establishment