Did you know? - The tradition of the original Dresdner Christstollen ...

… dates back to the 15th century. the “Christstollen” was first mentioned in a document in 1474.

At that time the stollen was a simple pastry, which was also called Striezel or Strutzel and was only allowed in the pre-Christmas period as a Lenten fare. It was not until the last century that this simple pastry became the delicacy we know today, because well into the 15th century, the religious dogmas of the Roman church permitted little more than water, yeast and flour for a Striezel recipe.

Those early Christstollens probably weren’t very tasty, completely without butter, milk, sultanas, candied peel or almonds. To put an end to this dilemma, Elector Ernst of Saxony and his brother Albrecht turned to Pope Nicholas V with a request to lift the butter ban.

The Holy Father granted this wish and in 1491 sent the „butter letter“ to the regent city. From then on, stollen was made tasty and juicy with delicious golden butter.

Previously, the Saxons had to make do with beet oil. (More interesting information can be found at www.emil-reimann.de: Die Geschichte des Stollen)

In this spirit, we wish you a delicious, enjoyable and blessed Christmas, time to rejoice over what you have achieved and to relax in the company of your loved ones.

Your team from BWH Bohrwerkzeuge Hoffmann from Hainichen/Saxony