Stollen season: "Start early to create quantity"

It's the height of summer outside, but Saxony's stollen bakeries are already ringing in the pre-Christmas season. Retailers are already busy baking because the first stollen should be on the shelves in September, said Karoline Marschallek, Managing Director of the Dresden Stollen Protection Association. Some of the large bakeries even started in May because the traditional baked goods need to be stored properly.

Stock up like a bear before hibernation

At Annaberger Backwaren GmbH, the 35 employees in the bakery already took the first stollen out of the oven the week before. "We have to start early to make the quantities," said Managing Director Martin Hübner. It's like a bear stocking up before going into hibernation.

According to Hübner, the stollen is baked on two days to start with. Production is then ramped up in September. In the run-up to Christmas, the number of employees increases by another 20.

Slightly higher prices expected

The original Erzgebirgische Stollen with raisins is still the most popular, explained Hübner. However, alternatives with almonds, poppy seeds, apricots and organic stollen are also increasingly in demand. However, consumers would have to expect slight price increases due to the higher costs for raw materials and staff.

"The desire for stollen is unbroken," said Marschallek. There has been a constant increase in sales figures for several years. According to her, just over five million Dresden Stollen were sold all over the world last year.

Hübner from Annaberger Backwaren GmbH recommends buying a larger stollen. "This is usually juicier than smaller ones." The stollen should not be eaten immediately after baking. In his bakery, the maturing time is at least one or two weeks.