One 1.5 pound stollen - Seattle - A Baked-to-Order item, fresh-baked-daily
A traditional loaf-shaped German sweet bread made with candied orange peels, golden raisins, rum and marzipan and covered with powdered sugar or icing. Originating from Dresden, Germany, stollen is usually eaten during the Christmas season when called Christstollen.
Many cultures have holiday breads or cakes. The Italians have panettone, the Dutch have Kerststol, the Mexican's have Three Kings Bread, the Brits have Figgy Pudding, and Americas has the American Fruitcake. Many of these "breads" came to be through necessity - a way to preserve a highly nutritious and caloric fruits and nuts during times of travel; the original "power" bar. But all have evolved to represent the joys and bounties of the holiday season.
Our stollen is made by Chef Jean-Claude Ferre here in Seattle. Airier than the original, dense, wholegrain sweetbread you might find on the streets of Dresden, the marzipan center does not go un-noticed. Perfect sliced thin, toasted lightly, and smothered in butter. Delicous!
It's that time of year and a classic holiday Stollen from ChefShop.com is a great way to celebrate. Stollen was originally made to celebrate the birth of Christ and wrapped in swaddling clothes, Stollen has become a modern holiday tradition. Made weekly for ChefShop.com, it is a runaway hit!
about Jean-Claude
Although we met Jean-Claude for the first time only a few weeks ago, we have known his work for many years. The amazing pastry chef and owner of Belle Pastry in Bellevue, WA, Jean--Claude has been in the trade for over forty years.
Raised on the outskirts of Alençon, Normandy, Jean-Claude attended Culinary School starting at the tender age of fourteen. He was then sent to Paris to learn about desserts and chocolate confection and soon there after work for four years in Switzerland for renowned Master Chocolate-maker Roland Stauss. He eventually returned to Normandy and opened his first pastry shop in 1976. Later, he was hired as a consultant and worked in Saudi Arabia - and later Alaska. That is when his Northwest venture started - and boy are we glad for that.
Jean-Claude opened Belle Pastry in 2003 and he has never looked back. A favorite stop whenever we are East of Lake Washington, it took us a while to realize that Jean-Claude sold his wonderful stollen wholesale. But, now we know! And stollen will never be the same.