Vogtland Christmas Stollen
made according to a traditional recepe by the baker's craft of the Vogtland
Vogtland Christmas Stollen

The Vogtland Christmas Stollen

Christmas Stollen from the Vogtland region has been a well-preserved tradition for over 500 years. The Stollen Association Saxonian Vogtland has maintained this tradition and ensures that this famous speciality is handcrafted in the same old way as it was done for generations.

A gift you´ll be proud to give, at a price you can afford. Your friends and family will love the exclusive Vogtland Christmas Stollen.


zu Besuch in der Sächsischen Staatskanzlei 2014


Vogtland in SachsenThe History of Vogtland Christmas Stollen

The Vogtland Christmas Stollen has been a tradition in the festive season in almost every Saxonian home for more than 500 years.

The recipe was refined over the years and has been handed from generation to generation. This developed the typical taste, which makes the Vogtland Christmas Stollen so unmistakable.

Today, the secret of the original recipe and the quality of Vogtland Christmas Stollen is preserved by the Stollen Association Saxonian Vogtland, who ensure that only the best ingredients are used and that the Vogtland Christmas Stollen is handcrafted to the highest possible standards.!

For that guarantees the member bakeries of the Stollen Association Saxonian Vogtland!


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Of course our Vogtland Stollen is very closely connected with our region. Therefore the Goeltzsch Viaduct, the largest bridge built of bricks in the world, is pictured on the boxes of the Vogtland Christmas Stollen.
  the Göltzsch Viaduct
(© by Andreas Wetzel, with friendly permission Tourismusverband Vogtland e.V.)


Ingredients for Vogtland Christmas Stollen

  • Wheat flour
  • Butter
  • Raisons
  • Almonds
  • Lemon Peel
  • Sugar
  • Milk
  • Yeast
  • Lard
  • Rum
  • Spices
  • Salt
Zutaten Stollen


Storage tips for long lasting freshness

To keep the high quality, the flavour and the softness of your Vogtland Christmas Stollen, we would like to recommend the following points:

  • Keep the Stollen in a cool, dry, dark and well closed plastic bag.
  • One hour before serving bring up to room temperature.
  • Cut the Stollen only from the centre towards the ends, in order to keep it soft and juicy.
  • After cutting, put halves together and back into plastic bag.

Bon Appétit!
The Stollen Association Saxonian Vogtland