Baking traditional German handmade sweet and savory cakes - with crossovers to Austria, Switzerland and Alsace. Each artisanal cake and cookie is handmade and made to order, using high quality organic, natural ingredients and a few imported specialty ingredients from Europe.

Our main focus is on the holiday season - offering traditional handmade German Stollen and Cookies from Germany, Austria and Switzerland.

Our handmade Stollen and Christmas Cookies can be purchased and shipped throughout the US via our Shop tab. Stollen are available to be shipped around Thanksgiving and our Christmas Cookies will be available from end November.

THIS SEASON’S LIMITED EDITION COOKIES - A HOLIDAY SPECIAL!

This holiday season, things are a little different.

As I’m building a second brand—a distillery (yes, I’m now a German state-approved distiller!)—there’s a lot to be done. From planting rare fruit trees to developing the brand, laying the groundwork for future fine distillates, it’s an exciting yet demanding and time consuming process.

Unfortunately, this means there won’t be any Stollen or Springerle this year. A difficult decision, I had to make as Christmas without a Stollen does feel somewhat weird.

But don’t worry! Despite the tight time frame, I’m offering a limited edition of our delicious cookies to sweeten your season: Swiss Läckerli, German Zimtsterne, and a very limited edition of Swiss Walnut Cakes.

You find them in our online store.

Please note: orders can be made from now til December 1st! All orders will be shipped on December 9th and 10th!

I hope they’ll bring some joy to your holiday celebrations.

I am sorry if this causes any disappointment, but I am sure these limited-edition cookies will bring a little cheer to your festivities.

Thank you for your understanding and no despair: the Stollen and all cookies will be back in full swing next holiday season.

For any questions please reach out to us via email: info@sweetandsalzig.com

STOLLEN INSIDES & Tips:

#1

Our Stollen recipe is a mix of 2 grandmas recipes - a friend’s from Dresden and my Oma's. For 6 months, I developed our Stollen recipe, tested it on German/European Stollen-Lovers, and only started producing them here in Brooklyn after we got a 100% approval rate.

#2

We use mainly organic ingredients as well as a few speciality ingredients such as the Rum from Austria, Marzipan from Germany etc. We keep it real — as real can be – including the slow process of production, giving the Stollen their time within steps of the production process, aside from their resting time. Each Stollen is handmade, with love.

#3

Back in 1450, Stollen were to be eaten in the Advent-Time — the time of fastening. During that period of the year, the Pope of Rome was prohibiting the use of butter. Oil-only, resulted on bland Stollen that were as hard as stone. After several attempts over 40 years from Prince Elector Ernst and his brother Duke Albrecht of Saxony to intercede in favor of butter, in 1490, Pope Innocent VII signed a bill renowned as “The Butter Letter” authorizing the usage of butter – only its use was only free of fine for Prince Elector and his family without paying a fine. The others were fined a 1/20th gold Gulden.

#4

The Stollen symbolizes the ‘Christkind’- the child Christ - wrapped in white cloths.

#5

After baking, buttering and sugaring, the Stollen need to rest so the flavors can blend and develop. I call it their ‘beauty sleep’. Since centuries, there are discussions on how long they need to rest —some say 2 weeks; others prefer 4 weeks. I agree with the latter: in my eyes, 4 weeks is the minimum to let them ripe and reach perfection. To that extent, Stollens are like good wines and good cheeses. And just like them, they also need to rest in a cool, dry place.

#6

The butter and sugar coating act as a natural conservation to seal the Stollen. In Germany, some people eat their Stollen up until Easter. If you plan to do so, we recommend you freeze your Stollen til then.

#7

Due to the high butter content ‘butter stains’ may appear through the powder sugar coating - it’s nothing bad, but a sign for the thick butter coating which, together with the sugar, seal the Stollen naturally . Simply sprinkle some additional powder sugar over the Stollen.

#8

Our grandmothers usually kept the Stollen on top of their wardrobe in their bedroom, as this was usually the coolest room if no cellar was available. It also prevented kids from reaching them – and feast on them before the holidays. Yet, today, a wine-fridge is a perfect solution.

#9

How to keep a Stollen? Think wine cellar. You need a cool room, around 62 F or below, and out of reach of sunrays. Never keep it in the fridge – it’s too moist – yet you can freeze the Stollen and thaw overnight at room temp to extend shelf-life. Once open, keep in an airtight container.

#10

How to cut a Stollen? Always cut from the middle towards the edges, and move the two parts together to retain freshness.

#11

How to eat a Stollen? Traditionally, it is eaten after a meal, as a dessert— along with some Portwine or Sherry— or in the afternoon, with a cup of coffee or tea. It’s also great for breakfast, and especially with—guess what?— another piece of butter on top.

Additionally, you may also crumble it up, and put it in a layered custard dessert, or sprinkle it over ice-cream. There are no limits.