Stollen worthy..

The Chilliwack to Victoria Reems phone lines had a flurry of activity this week. Rachel and I logged in a record number of calls over a topic very dear to our hearts and stomachs, stollen. We came away from last year's stollen baking class with a wonderful, but cryptic recipe; so as we baked our stollen batches, in kitchens a ferry ride apart, much consultation was needed.

Important questions such as: Anise or no? How much simple syrup and rum to soak the dried fruit? To peel or not to peel? Is your sponge looking a tad dry? In response were wise insights, gems such as: Don't skimp on the almond paste. Organic citrus for the best zest...

It might take years before we nail down just the right steps to post a recipe for this wonderful bread. So instead I'll tease you with this lovely stollen photo. If you spend time with us these holidays and share a stollen, count yourself stollen-worthy. If not, there's always next year.

Merry Christmas!