Dresden Stollen: A Hit Export Even in the Summer

At the Dresdner Backhaus, they're already baking Christmas stollen—for the U.S. market. / Photo: Robert Michael/dpa

Production Must Begin Early

“It’s not unusual for Dresden Christmas stollen to be baked even in the height of summer. Especially businesses that supply food retailers or export their products must start production early. We’re happy that things are getting underway again,” said Karoline Marschallek, executive director of the Dresden Stollen Protection Association.

The association currently has 98 member bakeries. According to the association, approximately five million Dresden Christmas stollen were sold last year. Although exact export figures are not tracked, the specialty is in high demand far beyond Germany’s borders.

Boom for Dresden Stollen in the Land of the Rising Sun

“Our largest markets are in our immediate neighboring countries, such as Austria, Switzerland, and Poland. At the same time, some bakeries also supply more distant markets, such as New Zealand. We’re currently seeing particularly high demand in Japan. A real craze has developed there around the Dresden Christstollen,” emphasized Marschallek.

The Protection Association also views developments within the industry positively. “We’re seeing that many businesses are being successfully passed on to the next generation. It’s wonderful to see young entrepreneurs taking on responsibility and carrying on the tradition of the Dresden Christstollen within the protected region,” said the executive director.

Dresden Christstollen at the German Food Market in New York

Preparations for the Advent season are also already underway. The highlight of the season is the Dresden Stollen Festival on December 5. In addition, the Dresden Christstollen will be featured this year at the German Food Market in New York, among other events.

According to the Protection Association, the Dresden Christstollen is also gaining in importance as a tourist ambassador. “It’s an important ambassador for Dresden. This season, we’re once again showcasing it in Warsaw, Vienna, and Salzburg, among other places,” Marschallek revealed. For many people, cuisine plays an increasingly important role in choosing a travel destination. “Through its taste, they also discover the history and tradition of a region. That’s exactly what our specialty stands for.”

Stollen have a centuries-old tradition

Stollen have a centuries-old tradition in Dresden. At the dawn of the stollen era more than 550 years ago, the pastry was still called “Strozel” and was meant to symbolize the Christ Child wrapped in swaddling clothes. The stollen rose to prominence in the 18th century at the Saxon court.

Today, Dresden Christmas stollen is produced in about 100 bakeries and pastry shops in and around Dresden and exported all over the world. Despite a set basic recipe, the master bakers give their stollen a very personal flavor.

Many keep their recipes a secret. In addition to flour, butter, and milk, hand-selected sultanas and raisins, as well as almonds and exotic spices, are essential ingredients. It takes about three days to make a Christstollen, including all the resting periods.

Dresden Stollen: A Hit Export Even in the Summer

Production Must Begin Early

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