Sommelier Training: Turning Stollen Tasting into a Career

Turning Stollen-tasting into a career: That’s now officially possible. On Thursday, the first Stollen sommeliers will graduate in Dresden, as announced by the Saxon Academy of German Baking. A total of 17 master bakers and pastry chefs from Saxony, Thuringia, Brandenburg, North Rhine-Westphalia, and Hamburg have been training to become Stollen sommeliers since May. Some of the participants, including four women, were already over 60 years old, said Academy Director André Bernatzky.

According to the academy, the training program involved an “in-depth exploration of the fascinating world of Stollen,” including topics such as “sensory analysis” and “describing taste experiences.” The Stollen sommeliers are expected to breathe new life into this traditional Christmas pastry. This is because, according to the Saxon Academy of German Bakers, nationwide Stollen sales are on the decline. In Saxony, however, production remains stable at ten million Stollen per year, according to Director Bernatzky. 

Stollen with the flavor of a piña colada

“Younger generations, in particular, aren’t always enthusiastic about classic ingredients like raisins, candied lemon peel, and candied orange peel,” the press release states. So now this sweet treat is set to be given a modern twist. There are even Stollen with the flavor of a piña colada already available, said Principal Bernatzky. He reports that other colleagues are even enhancing the Christmas pastry with gummy bears or raspberries, as well as hazelnuts, pistachios, or chocolate. According to the academy, the Stollen Sommelier certification is unique worldwide.