When pastry chef Tino Gierig is asked what the famous Dresdenstollen tastes like, his eyes sparkle and his voice rises to an enthusiastic sing-song as as he describes the rich delicacy filled with raisins and other dried fruits.
"Stollen tastes like Christmas, like family, like tradition, like hominess, peace, serenity," the 55-year-old said as he lovingly kneaded his buttery yeast dough before folding in golden raisins in his Dresdner Backhaus bakery.
