Saxony's Minister President Michael Kretschmer (CDU) opened the 19th Pulsnitz gingerbread market on Friday. In addition to the sweet delicacies, visitors can also buy other handcrafted products such as blueprinting, pottery and wicker items until Sunday.
Traditionally, the base mixture of the gingerbread consists only of sugar syrup, bee or artificial honey and wheat and rye flour. The dough made from these ingredients is initially stored in wooden boxes or barrels for at least three weeks. Depending on the variety, it can take up to six months before it is processed further - in each business according to a traditional recipe. This year, chocolate gingerbread with a fruit filling is particularly popular.
In 1558, bakers in Pulsnitz were granted the privilege of making gingerbread. The eight gingerbread bakeries in the town not far from Dresden form their own guild within the Saxon Bakers' Association. There is also a gingerbread factory there, which will also be attracting customers at the 19th gingerbread market from November 3 to 5.
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