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The ancient craft of Baumkuchen (pyramid cake) baking
image author: cm Bautzen
August Hultsch opened a bakery on the 1st of October 1885 in Neukirch at the Hauptstraße 51 near the church. He explored foreign countries for several years before he settled down. Numerous still existing letters, which he wrote to his loved-ones in Neukirch from Paris, London and Vienna are testimony of his knowledge and experiences that he gained there and also his close affinity to his Oberlausitzer home. Upon his return from his travels he ordered the building of the baker.
image author: cm Bautzen
The
"Himmelsbäckerei" (Heaven's Bakery) looks now back on an over 100-year tradition - a real craft enterprise that kept and keeps his 'flag' over many decades and through some turmoil.
Andreas Hultsch - confectioner master and the current heaven's baker manages the business in the 4th generation.
There is a lot to report - interesting stories from every epoch - as such a business mirrors always also course of time in its home and society.
The special name
"Himmelsbäckerei" (Heaven's Bakery) received the bakery through an exceptional concession. The founder, August Hultsch, possessed the permit to serve milk rolls and hot coffee on Sundays after the church service. The reason for that: The church service was long and the church cold.
image author: cm Bautzen The ancient craft of Baumkuchen baking
was newly brought into the enterprise, some years ago, by the current baker master Andreas Hultsch. Andreas Hultsch had an idea - to bake Baumkuchen (pyramid cake) over open fire at markets and festivities. Baumkuchen was and still is a royal cake because its production is very elaborate and only consists of exquisite ingredients as for example best fresh butter, fine wheat flour and wheat powder, sugar, free-range eggs, marzipan as well as different spices. Baumkuchen is being baked on a ca 400°C hot spit in many individual layers. This means it is quite moist and juicy and contains many aromas and roasting flavours. This kind of production gives the Baumkuchen the delicious aroma and last but not least its name. But this good quality can only be reached if its done by hand. Andreas Hultsch is still the only baker in the whole of Germany who bakes Baumkuchen over open fire at different occasions and can be seen with his Baumkuchen machine mostly at historical markets.
image author: cm Bautzen
A small selection of delicious Baumkuchen.
Soon it's that time again - Christmas time is Stollen time!Soon it's time again. People look forward to Christmas and to the 'heavenly'
Stollen varieties, whether raisin, almond, chocolate or poppy-seeds all are being baked with love and care and only the best ingredients.
Price inquiries for all products are available under the
Telephone number: 035951/32552or via e-mail :
Himmelsbaeckerei@t-online.de
image author: cm Bautzen
Weitere Informationen
Source:
Melanie Zehender
Deutschland
