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Original recipe

since 1763

Legendary shape!

Our factory is located in the heart of Toruń. It is here, from the very beginning, that all Katarzynki® are created. The Confectionery Factory Kopernik is their only producer.

A taste that has remained constant for generations

The secret of the unique Katarzynki’s® taste is still in the recipe unchanged for years. Its base is natural, top quality ingredients and a unique process of aging dough before baking.

Types of Katarzynki

Katarzynki® w gorzkiej czekoladzie 72% 134g



spicy taste

Katarzynki® w czekoladzie 20,5g



spicy taste dessert chocolate
without palm fat

Katarzynki® nieoblewane 42g



spicy taste Vegan

Katarzynki® Pół metra bliżej do Torunia 351g



spicy taste dessert chocolate
without palm fat

Katarzynki® in chocolate

56g x6

The most popular shape of Toruń Gingerbread® wrapped in a characteristic packaging is an absolute classic of sweets loved by generations of gourmets.

spicy taste dessert chocolate
without palm fat

Katarzynki® in chocolate 123g

123g x6

The larger form of Katarzynki® in chocolate is even more pleasure that we can enjoy with loved ones. Większa forma Katarzynki® w czekoladzie to jeszcze więcej przyjemności, którą możemy cieszyć się z bliskimi.

spicy taste dessert chocolate
without palm fat


94g x6

This is how tradition tastes in its truest and simplest form. These Katarzynki® also help cooking lovers to create new culinary creations.

spicy taste Vegan


4 x 56g x24

A set of traditional Katarzynki® - an excellent gift for those to whom Toruń Gingerbread® is never too much.

spicy taste dessert chocolate
without palm fat


St Catherine's Day

According to tradition, it was on this day that Toruń Gingerbread makers officially started baking Christmas gingerbread. In order to continue this wonderful custom, we organized the Christmas Festival of Toruń Katarzynki’s®.

limited edition

Katarzynki 12/24

Every year, exactly 25 November, Master Bakers from Confectionery Factory Kopernik prepare gingerbread dough, which is patiently aged in the crate for 12 and 24 months. Baked from it, limited edition Katarzynki® are only available in our company stores.

Your Recipies

Gingerbread ice cream

Roger Kołomłocki

We mix the yolks with sugar for a uniform mass. In a separate large dish, e.g. a bowl, we pour cream and add crushed gingerbread. We mix by adding previously beaten egg yolks. Finally, add finely crushed chocolate, nuts and bacon to the mass. The whole thing this time we just mix. We put our ice cream in a metal mold or plastic container and freeze all night. At the very beginning we mix the mass every 1 hour (3-4 times). Ice cream can be decorated with gingerbread and sprinkled with cinnamon or cocoa.


500 mlcream 36%

100 g(1 opakowanie) pierników Katarzynek®

4egg yolks

50 gsugar

1/2dark chocolate bar

50 gnuts

50 graisins or other bacon

Gingerbead pops

Joanna Byczkiewicz

Gingerbread likes adults, gingerbread like and children! Children also like to help in the kitchen and perform various "important tasks" entrusted to them by adults. Because who wouldnt love making gingerbread balls or melting chocolate, who? And those big and small ones deserve something cool and sweet! Therefore, preparing gingerbread pops can be great fun for the whole family, the perfect snack for a kinderbal or other sweet treat. Do not be old as gingerbread and make yourself gingerbread pops!

In addition, prepare 10 wooden sticks, e.g. for a barbecue and nice bows - for a beautiful look. So get to work!

Pour the peanuts into a blender or blender and mix for about 5-7 minutes until smooth peanut butter without lumps. Add crushed gingerbread to the resulting peanut butter and mix further, until the consistency of wet sand. Then form a walnut-sized ball from the resulting mass, place on a larger plate and put in the refrigerator for a minimum of an hour.

Before pulling the balls out of the refrigerator, break the chocolate and melt it in a water bath. (Boil the water in a small pot, place the bowl on it in such a way that it does not touch the water. Put the chocolate in a bowl. Reduce the heat and wait a while for the chocolate to dissolve. Be careful not to burn with steam coming out of the pot). Prepare separate plates with chips and sesame seeds (or nuts, seeds - add what you like)

Remove the chilled gingerbread balls and poke one on each stick.

Soak each ball in melted chocolate and then in a selected sprinkle, e.g. chips, sesam or nuts. Put all the gingerbread spoils in a high dish, e.g. a jar so that the chocolate cools down for a while. Serve immediately or refrigerate for up to 2-3 days. But something I feel there will be no need for it.

Gingerbread love and such pops is a great thing because there are nuts and healthier chocolate and spicy gingerbread - all good things


10Gingerbread Katarzynki® from Confectionery Factory Kopernik

150 gpeanuts, unsalted

100 g of dark chocolate

1 handful of shavings or coconut flakes

1handful of sesame seeds or finely chopped peanuts, seeds - what do you like

Gingerbread Hummus

Magdalena Ornowska

Grind Katarzynki® into powder, set aside two tablespoons. Place all other ingredients in a high dish. Mix for a few minutes until uniform. If the hummus is too thick, add a little brim with the chickpeas or warm water. Transfer the finished hummus to a bowl and sprinkle with ground gingerbread.


1can of chickpeas (400g)

3Katarzynki® gingerbread

3tablespoons tahini paste

5a tablespoons of oil

1clove garlic

1tsp cumin

and salt and pepper

Katarzynki Ice-cream

Ewelina Jaroszczuk

Remove the sweet potatoes from the peel and add all ingredients except fruit to a small saucepan.

Heat until the ingredients are dissolved. Blend and allow to cool. Add frozen fruit to the cooled mass. Blend.

Transfer to a plastic box. Mix. Put in the freezer and stir thoroughly and intensively for 30 minutes. Serve with Katarzynki®


200 gof baked sweet potatoes

1can coconut milk (400 ml)

300 gof frozen fruit (raspberries, redcurrants, blackcurrants)

1/2 teaspoon vanilla extract

1/3teaspoon salt

1tsp cumin


Tart with vanilla pudding and apple roses (on gingerbread-nut bottom)

Paulina Reczkowska

* The tart can be easily prepared in two ways - in the classic or vegan version (in parentheses optional ingredients).

* Can be a unique, edible gift instead of a bouquet of roses

Mix Katarzynki® together with biscuits, walnuts and cinnamon. Add melted butter (or coconut oil), stir, then lecture with a mass of bottom and sides of the mold on the tart. We bake in the oven, preheated to 180 degrees, for about 15 minutes. Set aside.

900 ml of water is boiled together with 1 cup of sugar and juice, squeezed from two lemons. Cut the apples in half, remove the seed nests and cut them into thin slices (we do not peel from the skin). Throw the apples into the water and cook for about 2 minutes (until the slices become elastic). Strain and cool.

Pour the millet porridge into a pot, add sugar and vanilla beans. Then pour milk and put on gas - cook for about 15 minutes (mix every now and then). Then mix the mass with a blender, obtaining the consistency of pudding. Transfer the pudding mass to the previously prepared bottom, and then immediately lay out slices of apples, rolled into the shape of rubella (the fastest few slices of apples are laid along side by side, so that they gently overlap and curl). The resulting "apple rubella" can be smeared optionally, e.g. with honey or maple syrup, so that they acquire a glow. Refrigerate the tart and then serve. Tasty!


Gingerbread-walnut bottom:

100 gKatarzynki® without the addition of chocolate

70 gground walnuts

70 gbiscuits (classic or vegan)

1 teaspoon cinnamon

100 gmelted butter (or coconut oil)

1tsp cumin

andKatarzynki® (several packages)

Roses from apples:

5-6apples - preferably strongly red


1cup sugar

900 mlwater

Vanilla millet pudding:

750 mlmilk (cow's or vegetable)

130 gmillet groats

1/3cup cane sugar


Baked apples with gingerbread, bacon, currants and herbs

Anna Witkiewicz

Preheat the oven to 190 degrees C. Meanwhile, cut off the top of the apples (part with the tail) and set aside. Means of apples hollow out creating a place for filling, taking care not to break the peel. Set aside the hollow part of the apples.

Heat the diced bacon in a dry frying pan. When the fat has melted, add the chopped onions in the feathers. Fry until the onions have come together and then add the chopped garlic, peeled currant, a handful of hollow apples and chopped herbs to the pans.

Fry the whole thing. Place the gingerbread in a malaxer and convert it into thicker crumbs, then place them in the pan as well. Fry the filling for a while until all the ingredients are combined.

Finally, season with balsamic vinegar, salt and pepper. Place all the apples, place on a baking tray lined with baking paper and place in the preheated oven. Bake for about 25-30 minutes until the apples have softened and browned.


7medium apples

150 gsmoked bacon

1medium onion

1large clove garlic

100 gfresh or frozen currant

6Gingerbread Katarzynki®

1bunch of fresh herbs (I used a mixture of rosemary, sage and marjoram)

2tablespoons of balsamic vinegar

and salt and pepper

Gingerbread granola with yogurt

Roger Kołomłocki

Crumble Katarzynki and add nuts, flakes, sow, sesame and 1/2 cup honey. Mix and line on a lined baking sheet. Put in a preheated to 150 degrees C oven for about 30 min.

The rest of the honey is mixed thoroughly with yogurt. I suggest you apply yogurt alternately with granola to a glass dish in any proportions. If you want to leave it for later, it is necessary to close it in an airtight jar or box.


1 cup (approx. 250 ml) of crushed gingerbread – Katarzynki® or "Uszatki"®

1cup of favorite nuts e.g. cashews, hazelnuts, almonds and peanuts

1cup mountain oatmeal

2tablespoons flaxseed

2tablespoons sesame seeds

3/4cup honey

500 mlyogurt

Gingerbread crumble cake with plums

Agnieszka Czapska-Pruszak

We had gingerbread on the powder in the kitchen robot (tip with scissor S), add all the remaining ingredients and stir until the dough begins to resemble the consistency of the crumble. Remove from the bowl of the robot, briefly knead and put in the refrigerator for about 1 hour. The more we cool them, the better the consistency will have the dough after baking.

The dough can also be prepared without the use of a food processor. Then we chop the flour with cold butter, add the remaining ingredients and rub with our fingers until we get the crumble. Keep in mind that this dough does not like heat (also our hands) and can not be kneaded too long, because the dough will be hard, and we do not want it. We wash the plums, cut them in half, remove the pips. We put a plate measuring about 20x30 cm with baking paper. 2/3 of the dough is crushed at the bottom of the tin, gently pressed with our hand, arrange the plum halves and cover the rest of the dough, crushing them into plums.

Put the cake tray in the oven preheated to 170 st. C and bake for about 45 minutes. The dough should be browned. We take out of the oven, cool in a tin, cut into portions. Before serving, you can sprinkle with powdered sugar.


120 gof Katarzynki® gingerbread

250 gwheat cake flour

200 gbutter

1large egg

1/4teaspoon salt

1tsp baking powder

1cup sugar

800 gHungarian plums

andicing sugar