For pastry chef Tino Gierig, the famed Dresden stollen is more than just a festive bake; it embodies the very spirit of Christmas. His eyes sparkle and his voice rises with enthusiasm as he describes the rich delicacy, laden with raisins and other dried fruits.
"Stollen tastes like Christmas, like family, like tradition, like hominess, peace, serenity," the 55-year-old declared, lovingly kneading his buttery yeast dough before folding in golden raisins at his Dresdner Backhaus bakery.
