Sauerland baker ages Christstollen in underground mine

In the Sauerland region of Germany, master baker Jörg Liese has begun the seasonal production of his specialty “Glück Auf Stollen.” The pastry undergoes a unique aging process deep underground in an abandoned ore mine in Ramsbeck.

After being baked in Ostwick, the yeast dough stollen—which contains raisins soaked in rum, orange, lemon, star anise, cloves, coriander, and vanilla—is transported 1,500 meters underground via a mine railway. The cakes are stored for four weeks in a former stable within the visitor mine, where the temperature and humidity levels are ideal for ripening. The product is priced at approximately 18 euros per 700 grams.