Emil Reimann

Emil Reimann bakes Dresden's protected Christstollen at its premises on Marie-Curie-Strasse, working from a recipe tradition that traces back to 1474, when the cake was first documented as a plain, butter-free bake under a Lenten fasting rule. The turning point came in 1491, when Kurfürst Ernst von Sachsen and his brother Albrecht successfully petitioned Pope Nicholas V for a 'Butterbrief' lifting the prohibition — the change that let Dresden Stollen become the rich, butter-heavy cake it is today. Emil Reimann, a family firm now in its second century of operation, positions itself as a direct inheritor of that six-century recipe lineage rather than a modern approximation of it.

Every batch of stollen is inspected by qualified experts before shipping, checked daily by the company's own master bakers, and tested monthly by an independent Dresden laboratory. Annually, the Schutzverband Dresdner Stollen e.V. — the trade association that protects the cake's name and recipe standards — certifies the bakery's stollen with its 'Goldener Stollen-Reiter' seal, a mark confirming the cake meets the association's own historical recipe requirements.

Beyond stollen, the company runs a confectionery, bakery and drum-roasted coffee operation, and sells through branches across Saxony, in Chemnitz, Dresden, Leipzig, Bischofswerda, Kamenz, Radeburg and Weinböhla — a regional footprint built entirely around one protected regional recipe.