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Stollen season starts earlier: bakers in Saxony are preparing for Christmas!
In Central Saxony, the stollen season begins in August. Bakeries start production early for the run-up to Christmas.
Stollen season starts earlier: bakers in Saxony are preparing for Christmas!
In the middle of summer, when the temperatures still signal swimsuit season, the pre-Christmas season is already beginning in Saxony's stollen bakeries. This is reported by the Free press. The first Stollen are produced in May to ensure that these delicacies store well. Karoline Marschallek, the managing director of the Dresden Stollen Protection Association, emphasizes how important it is to start baking early.
The first stollen came from Annaberger Backwaren GmbH last week, as managing director Martin Hübner proudly reports. The team will be increased by 20 people in the run-up to Christmas in order to meet the high demand. Sales will also start in retail in September, where slight price increases can be expected shortly. These are primarily due to the increased raw material and personnel costs.
Variety of studs
The traditional Original Erzgebirge Stollen with raisins remains the most popular choice among shoppers. But tastes are changing, and alternatives such as almond, poppy seed and apricot stollen as well as organic stollen are becoming increasingly popular. Last year, over five million Dresden Stollen were sold worldwide – a real highlight for bakers.
To maximize enjoyment, Hübner recommends buying a larger Stollen as it is usually juicier. A little tip: After baking, stollen should mature for at least one to two weeks before being eaten. A freshly baked stollen simply hasn't developed its full flavor yet.