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David Lissner
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Stollen and Panettone: Christmas Pastries Aplenty

Stollen and panettone are two of the most preeminent Christmas pastries in their own right, each with their own lore and compositions, and they’re both popping up in bakeries across Chicago.

Stollen at Toni Patisserie & Cafe

(Stollen at Toni Patisserie & Cafe)

 It’s stollen and panettone season, y’all. Fruitcake gets a bad rap, but these quasi-fruitcake creations, each with their own lore, texture, and flavor, put it rightfully back on the table in a new light. Both European cakes, stollen hails from Germany, while panettone derives from Italy. Both have their similarities, such as their affinities for dried and/or candied fruit, nuts, and spices, but where they differ is in their texture and appearance. Stollen is more elongated, almost log-shaped, with a firmer, more saccharine exterior and dense innards. Panettone, on the other hand, tends to be large and round, with a fluffier interior and less powdered sugar sprinkled on top. Whatever your fancy, here’s your guide to stollen and panettone in Chicago.


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