Opening of the Klabensaison with 100 meters of raisin pastries
Flour, water, yeast and lots of raisins: two retired master bakers baked more than a hundred meters of Bremer Klaben at the start of the Klaben season. The stollen-like cake is prepared "with the best ingredients", assured Social Affairs Senator Claudia Schilling at the traditional Klaben cutting ceremony on Thursday. "I'm more for the savory side," admitted the SPD politician. But the people of Bremen not only eat the Klaben with butter for tea, but also with brown bread and Mettwurst sausage. "I have to try that."
For a donation, passers-by were able to taste the specialty of Bremen cuisine, and long queues formed in front of the stall on the market square. This year, the Bremen Bakers' Guild is donating the proceeds to the Bremer Tafel's work with senior citizens.
Bremer Klaben is a name protected by the EU. Only products that really come from Bremen and the region may be sold under this name. According to the bakers' guild, Bremer Klaben is heavier and juicier than a Stollen, as it has a high fruit content and is baked with a lot of butter. The specialty was first mentioned in the Hanseatic city council in 1593. Although some bakeries offer the pastry all year round, the peak season is in the run-up to Christmas.
Visitors to the market square were impressed by the intricate craftsmanship that went into the raisin pastries, showcasing the rich customs and traditions of Bremen's bakers. The proceeds from the pastry sales during the Klaben season are generously donated to support local senior citizens through the Bremer Tafel's initiatives, highlighting the close connection between food and drink, community, and charity in Bremen.
Source: www.dpa.com
