Baking and cooking school

Stollen

with Jakob Limacher

In this intensive one-day course with Jakob Limacher, we will focus on the traditional, long-life Stollen. What is special about this typical Christmas pastry is that it continues to mature and develop even after baking - it is even said that a good Stollen tastes best at Easter.
Starting with the classic yeast stollen made from buttery yeast dough, we go one step further and bring sourdough and spelt flour into play and work with dough starters.

We use the time in between on the course day to bake other Advent pastries, especially cookies, which we enrich with sourdough.

All dates