since moving here in 2007.
And Stollen is what kick-started my plunge into baking professionally.
It started in 2009…
I was a young mother, my first daughter was only 6 months old, when I decided to make a
Stollen for Christmas. It is one of the most iconic German bakes, and now that I had a child,
German traditions became increasingly more important to me. I wanted to make sure she
grew up knowing her German heritage. And food plays an instrumental role in this.
I faced several hurdles along the way. For starters, I couldn’t find fresh yeast in any regular
shops. And there was no way I would bake with instant yeast. That is just a no-no for a
German (at least in my mind!). Fresh yeast gives you a distinct flavour which you just don’t
get using instant yeast.
But then my local baker gave me some, so off I went.
I got all the ingredients, chopped the fruit, soaked them in brandy, stirred them every so
often.
I prepared the dough, I let it prove. After the first set of proofing, I worked in the fruit.
I shaped the dough. It looked like Stollen.
What I am saying is:
I followed the recipe To. The. Dot.
But when I opened the oven door 45 minutes later, what I was greeted by was not the
Stollen I had so been looking forward to.
I saw a sheet of a baked something. It was nearly as flat as a pancake and had spread over
the entire baking tray.
I was devastated.
Still, that didn’t stop me from eating the entire thing (the whole Stollen ended up in my
tummy, within 4 weeks!).
However, this setback did not stop me. I was more determined than ever to get that Stollen
right!
And I am confident to say that, after a lot of failed attempts, tweaking and endless research, I
mastered it indeed!
Read my next post to find out how I got from finally baking a proper Stollen for friends and
family to starting a small baking business! 😊
Product Range
Artisan Sourdough Bread
Enjoy one of my home-made sourdough loaves! They are all made to order, and you can let me know what flours you would like, even if they are not listed in the specific products. From normal white, to spelt, to ancient Einkorn or wholemeal flours, I am happy to be your personal baker!
Your health will benefit from the slow fermentation process of baking with sourdough, and your taste buds will enjoy the depth of flavours.
Customised Bakes
All of my bakes are made to order, guaranteeing you will get the best quality and freshness with each purchase. I am incredibly keen on meeting my customers’ wishes, so if you are after different nuts in a cake or are looking for vegan or gluten-free options, reach out, and I will do my best to make it happen!
Lots of my recipes can be done with less sugar, too, and I also offer the use of different flours than the plain white, such as spelt or wholemeal to create healthier treats. Just contact me!
Cakes & Biscuits
I concentrate on traditional German and British cakes and biscuits, so you won’t find the fancier versions like fondant iced party or wedding cakes on my site. I am all for honest and straight-forward bakes that are yet delightful and truly scrumptious.
For me, it is about taste and flavour as well as good quality ingredients that make a great cake and not the fancy fondant. Also, it is very important to me that I only use real ingredients like butter instead of cheap margarine, and won’t ever use additives or emulsifiers to make my bakes last longer.
Wow, love this story!! 💖🤗🎉