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    “Christstollen” Baking Workshop at Park Hyatt Zurich

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    “Christstollen” is a traditional German Christmas fruit cake. It’s a heavy, moist bread, which is filled with dry fruits and nuts.

    The tradition of baking “Christstollen” is very old. It was first mentioned in the 14th century. The most famous “Christstollen” is produced in the city of Dresden. Since 1670, when the first coffee shop was opened in Dresden, the Dresden Stollen has been a symbol and a traditional Christmas pastry. Of course, there are a lot of recipes for stollen. Over years the tradition of backing this delicious fruit Christmas bread spread among countries and continents. “Christstollen” is a traditional Christmas pastry in a lot of countries including Switzerland.

    I had an opportunity to attend a Christstollen baking workshop at the hotel Park Hyatt in Zurich with Pastry Chef, Tilo Herber. It was great. Park Hyatt Zurich is a luxuries 5* hotel in the heart of the city with a highest quality of services, standards and comfort.

    The workshop was very interesting, useful and cheerful. I learned the history of the stollen, the recipe and an interesting information about ingredients. Tilo Herber is a wonderful Chef. He shared important cooking tips and secrets for the perfect Christstollen. We cooked a classical Christstollen.

    Good to know:

    • Christstollen baking workshop at the hotel Park Hyatt Zurich is a great idea for team building or gathering with friends during Christmas time.
    • Location of the Park Hyatt Zurich Hotel: Beethovenstrasse 21, 8002, Zurich, Switzerland.
    • It is possible to arrange a workshop by request from a number of participants of 8 people.
    • Price: 85 CHF, per person. This price includes the workshop with Pastry Chef, the recipe, one stollen to take home and an apéro with coffee, tea and a glass of champagne.
    • For more details about the Park Hyatt Zurich you may visit the official website.

    By the way, you can also enjoy food in the well-know and popular restaurant at the Park Hyatt Zurich, which has been turned for 3 months (3 of Oct – 31 of Dec) into a themed restaurant “Hung’er”, which has traditional Swiss character and 100% local seasonal food. More details about the restaurant you may find in my post -> HUNG‘ER BUTCHER SHOP & RESTAURANT


    If you have any questions, don’t hesitate to contact me -> GET IN TOUCH


    Yuliia Caliskan
    Yuliia Caliskan
    As someone deeply immersed in the marketing and PR industry, my journey has led me to the Content and Publication Director position at MonAme Magazine. Our magazine is dedicated to promoting sustainable travel, culinary excellence, and an active lifestyle. During my earlier professional years, I had chosen to become a medical doctor specialising in Dermatology. Even today, I remain passionate about the latest advancements in dermatology and cosmetology. My professional path has also taken me to the role of Communications Manager at a medical NGO, where I found immense fulfilment in contributing to the community dedicated to improving the lives of people with rheumatic and musculoskeletal diseases. My diverse experiences fuel my motivation to make a positive impact and share inspiration for sustainable lifestyle.

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