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moved to London

Hello Friends and Fans,

we have eventually moved to London. I am in the middle of organising for the ‚can‘ to be sent out to serve and spoil the communities. Whilst this is in the process I like to invite you to view a couple of pictures I have taken with my old mobile phone (I feel I should point that out because of the rather poor quality).


We moved into the neighborhood watch area not knowing what to expect but it turned out that our new next door neighbors are very polite and friendly. The ‚can‘ was already spotted parking in front of our house. People walking passed our house stopped when they saw us coming out and greeted us.

I heard people talking about our ‚can‘ in the supermarket. It all seems to be working out well for us but… we are not yet ready for the re-launch.

With respect to the procedure of the council’s environmental health department where our business is to be registered with we will patiently wait. Not easy to do when you need to run your business and support your family but we have always been law abiding citizens and this won’t change here in London.

One more picture of the insite of our house, the heart of the property in terms of running a food business from home.

We anticipate to be ready to serve traditional Dresdner Stollen in a couple of weeks‘ time but just ready for Xmas; well, we will add the stollen by the end of this week to our e-store. The role of baking these masterful pastries has my good wife Regina, a trained pastry cook, trained to do the job in the land and region where the stollen was invented.


Let me take the opportunity here to tell the story about the famous Dresdner Stollen:




The History of the „Christstollen from Dresden“

  • The tradition of baking Christmas Stollen in Dresden goes back 610 years.
  • According to historians, the stollen was already being baked in 1400. At that time the Christmas Stollen was named ‚Striezel‘, as a symbolic representation of the Christ Child wrapped in white swadding clothes.
  • This traditional pastry had given its name to the Dresdner Striezelmarket, first mentioned in the City Chronicle back in 1474. Stollen was created at the Saxon Royal Court in 1427 as a Christmas pastry. The ingredients at that time were flour, yeast, some oil and water. Preparation of the pastry had to be supervised by the Church Council. It was quite tasteless and flavourless since it was made without butter and other sweet ingredients, such as raisins, candied orange peel, candied lemon peel and almonds. Elector Ernst of Saxony and his brother Albrecht had to apply to the Pope Nikolaus V. for an abrogation of the butter-prohibition. Vatican bureaucracy was a hard test for Saxon bakers‘ patience. After the death of five popes, Pope Innocenz VII sent a letter in 1491, known as the ‚butter-letter‘, to Dresden. It declared that richer ingredients were allowed. In return and in order to use milk and butter for the Christmas Stollen, bakers had to pay a ‚fine‘. The bakers produced a most delicious ‚Striezel‘.
  • The Saxon Royal House was delighted about the produce. Since 1560 the Stollen bakers delivered one or two Stollen weighting 36 pounds to their ruler for the Holy Celebration. It required eight master bakers and eight journeymen carried it to the palace. August the Strong, elector of Saxony and king of Poland, exceeded all past stollen demands.
  • On the occasion of the Zeithainer Lustlager, a legendary celebration for more than 23.000 loaded guests. August the Strong ordered a giant stollen, weighting 1.8 tons from baker master Zacharias. The event became the historical model for today’s annual Stollen Festivals, which take place in Dresdner during December.
  • The quality and the taste of the Dresdner Christmas Stollen changed decisively down the centuries. High quality and taste to guarantee a yummy experience; Over the years the Stollen improved, much due to the growing prosperity within society which enables bakers to refine their recipies using better and broader selections of ingredients. Even before World War II the Dresden Christstollen was packed and exported in metal sheet boxes to North and South America and today gets sent all around the world.
  • There is a basic recipe for making original Dresden Christmas Stollen, but each baker or confectioner has inherited their own closely guarded family secrets to refine the taste. One thing is certain: professionalism, exquitite ingredients from distant lands and the addition of mysterious spices melt together into a masterful pastry.

I hope to meet you all soon at the ‚can‘


Stefan Schenkelberg