Since generations in the time before Christmas we bake stollen in our bakery. After original recipes we handcraft the worldwide under the protected name known Dresdner Christstollen®.

An old tradition…

The Dresdner Christstollen has first been served as Christmas cake at the Saxon court in 1427. Until 1650 the stollen was only made with flour, oat and water because according to the churchly dogma the time before Christmas was the time of the advent abstinence. Baked in oil the stollen was a rather insipid cake. After the abolishment of the “Butter Prohibition” through the Pope its quality and taste changed substantially.  Its balanced recipe with high quality ingredients made it the traditional, worldwide known Christmas cake. The stollen symbolizes the Christ Child wound in diapers.

…our bakery keeps.

We bake the Dresdner Christstollen after a delivered and approved recipe in best quality and without preservatives or chemical additives. Its outstanding aroma and exquisite taste come from the balanced composition of the recipe, like sultana, almond and bitter almond, candied lemon and orange peal, butter, wheat flour and sugar, and of course the traditional making. Even after 4 month the pleasure of the Dresdner Christstollen is assured if stored adequately (50-60 F, >50% relative humidity). All our stollen carry the Dresdner Christstollen hallmark as indication of its guaranteed quality.