Despite the midsummer temperatures, the pre-Christmas season is being ushered in in the Ore Mountains. At Annaberger Backwaren, employees are taking the first stollen out of the oven. These are destined for retail partners who will be supplied from the beginning of September, said Managing Director Martin Hübner. "Then production will be ramped up step by step." Full speed will be reached in September.
Customers all over the world
With its 140 employees, the industrial bakery aims to produce 200 tons of the popular cookies by Christmas this year. The stollen are not only popular in the region, but all over the world. The packages have been sent to the USA, Great Britain, Austria, Switzerland and, according to Hübner, also to Asia and Africa, such as the Central African Republic of Congo.
In addition to the classic Butterstollen with raisins and the alternative with almonds instead of raisins, Hübner says that the poppy seed and apricot varieties, which are only available from November due to their shorter shelf life, are popular with customers. The chocolate and honey stollen with ginger and chocolate coating are also popular.
Some of the stollen is stored in the mine
Everyone has their own opinion on the perfect storage time, but the stollen should not be eaten immediately after baking, Hübner recommends. In his bakery, the maturing time is at least one or two weeks. "Some of our stollen is also stored in the mine." The flavor develops particularly well there due to the climatic conditions.
Customers can also expect price increases this year due to the sharp rise in costs in many areas. It is not yet possible to say exactly how high these will be, says Hübner.
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