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Traditionally, breadcrumbs were baked as a form of utilizing old and stale breads. Then, in 1921, the brothers josef and Carl leimer hat the genius idea, to bake fresh breads specifically for the purpose of turning it into bread crumbs, breading mixes, and more. in the 1960's, Leimer was also one of the first brand to introduce "Panat" a ready-to-go mix for breading of Schnitzel, steaks, or cutlets. Today they offer plenty of great products to help you prepare your meats, soups, and salads: Breadings and mixes for fish, for example, or croutons for salads, Knoedel-fillings, or the classic "Backerbsen", which are basically croutons for soups.