Traditional Stollen
Made to an old family recipe from Saxony, with roots in the Dresden Stollen tradition. Rich, festive and made for slicing slowly through December.
Our Story
One season. A lot of baking.
Continental Crust comes to life once a year, in the run-up to Christmas.
Our Stollen is made from an old family recipe from Saxony, with roots in the Dresden Stollen tradition. Many of our Christmas biscuits follow traditional Swiss recipes: the sort of festive baking we know, remember and firmly believe belongs on the table in December.
Once a year, we head north to Papa Westray in Orkney to join our family at The Motley Way for our annual Christmas baking marathon. With the space, equipment and plenty of willing hands, a few very busy days turn into Stollen, Swiss Christmas biscuits and an unreasonable number of baking trays.
Then Continental Crust heads back south for the Christmas markets.