Six weeks of rest for your stollen

A good stollen needs patience. Straight from the oven it tastes of yeast; only after three or four weeks does the butter work through and the marzipan, raisins and spices come together into what you expect at Christmas.

So we bake in mid-November and let our stollen rest somewhere cool for six weeks. We give them that time gladly — it is the difference between a stollen and a good stollen.

From today they are in all sixteen shops, at 500 g and 1000 g. We will wrap one as a present for you. Pre-orders until 18 December.