Our traditional Stollen craft
We love Stollen. We live Stollen. We bake Stollen.
70 years of experience
The Krause Stollen Bakery is a third-generation bakery with a passion for baking stollen . For 70 years, we have been baking the famous Dresden Stollen and other stollen specialties in a family tradition and with a great sense of duty.
The ability of our master bakers to use the finest raw materials of the purest quality allows the Dresden Stollen and the other Stollen specialties to have outstanding characteristics and the best quality.
We have been working with our raw material suppliers and partners for decades, which creates trust and provides security for the requirements of one of the most valuable traditional pastries of the Christmas season – the Dresden Stollen!
New times – traditional baked goods.
If you love something, you do it well. We not only enjoy our craft of stollen baking, now in our third generation, but we do it passionately. We uphold old values and traditions, which is why we bake our Dresden Christmas Stollen using the original recipe from my grandfather, Herbert Krause, from 1948.
I want to preserve the traditional values of our baking craft and connect them with the present . That's why our Dresden Christmas Stollen is still made by hand and with great attention to detail; that's very important to me.
The experience and feeling I have gained in preparing the dough, gently maturing the dough, and shaping each individual Stollen by hand are essential for success and are passed on to our employees.
It is fortunate that today we have the highest quality, best raw materials and the most modern furnace technology available.
Every year during the contemplative Christmas season, our Stollen are a piece of the “good old days” for many of our customers and a piece of home for Dresden residents who have emigrated.
How did the Christmas Stollen come about?
The tradition of baking Christmas Stollen in Dresden is very old and dates back to 1400. According to church regulations, the Stollen was initially allowed to be baked only with flour, yeast, a little oil, and water, without butter, raisins, or other ingredients.
Back then, it was just a bland Lenten pastry that the Saxon Electors disliked. Therefore, in a 1450 letter to Pope Nicholas V, they requested a relaxation of the Lenten baking regulations. Five representatives of God were put to death before Pope Innocent VIII finally relented in 1491 and lifted the strict ban on butter in Stollen, imposing a fine of "butter money." From then on, Stollen was blessed with plenty of ingredients and over the centuries became what it is today: a Christmas delicacy .
Worldwide shipping
For thousands of lovers of our original Dresden Stollen from all over the world and every continent, it is a special occasion to finally order “their” Stollen again and to celebrate the pleasure of Advent and Christmas with the family in quiet hours.
For many years, our Dresden Stollen has been a part of these established traditions – some things should never change…
We wish you a Merry Christmas and a perfect enjoyment of our Stollen
Your master baker René Krause
Find your favorite pastries in our range
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Raisin Stollen
To the raisin stollen...or rather, sultanas – high-quality, exquisite, perfect! Just the thing for all connoisseurs of the classic Stollen flavor.
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Almond Stollen
To the almond stollenAlmonds...they're white and Californian, sweet and bitter. Our high-quality almond stollen will delight anyone who might not like sultanas...and everyone else too!
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Poppy seed stollen
To the poppy seed stollenFine, hand-brewed poppy seed filling made according to my grandfather's traditional Silesian recipes turns our poppy seed stollen into masterpieces of baking!
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Specialties
To the specialties…would you like exotic cranberries, strong chocolate or crunchy nuts?
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Baumkuchen
For the BaumkuchenFancy the intoxicating scent of Baumkuchen?
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tea cakes
For tea cakesYou can find our tea biscuits here
