Week 2 – Breads I: Pretzels The ideal pretzel, as served in Germany, has a dark brown, crispy, salty crust, and inside a soft dough. It has a plump body...

Week 3 – Breads II: Date & Almond Stollen A delicious blend of nuts and dates used as a filling. The stollen is popular for brunches or a casual Sunday...

Week 4 – Tortes: Sachertorte The Sacher Torte is one of the most well-known specialties of Vienna, Austria. It is a chocolate cake made with a layer of apricot marmalade...

Week 5 – Cakes I: Bienenstich This is a traditional Blechkuchen made from a yeast dough and topped with a butter-sugar-almond mixture. During baking, this topping caramelizes, giving the cake...

Week 6 – Cakes II: Apfelkuchen The Apfel-Streuselkuchen is a yeast dough, topped with apples, then topped with sweet, buttery crumbs. Black Forest The Schwarzwälder Kirschtorte (Black Forest Cake) is...