## The Bremer Klaben: A Taste of Bremen’s Maritime history
It belongs on the Advent coffee table in the Hanseatic city, plain or with a little butter. foodmagazin.de tasted the Bremer Klaben on site.
“Originally, the klaben was baked for the sailors when they were at sea for weeks.On the one hand, the juiciness of the fruit in the bread ensures that it does not dry out, and conversely, the high sugar content of the fruit preserves the pastry so that it does not spoil. The raisins are also soaked in wine before baking, but the alcohol evaporates during baking,” explains Andreas knigge, master confectioner of the café of the same name in the Bremen city centre, to the origins of the Bremer Klaben. The Klaben was first mentioned in writing in 1593.
Photo: Johannes S.
The Cafe Knigge was opened in 1889 by great-grandfather Friedrich Emil Knigge and is now run in the fourth generation by the brothers and master confectioners Andreas and Harald Knigge. The café with the flair of a home-style, extended living room exudes a sense of deceleration, even in the midst of the general Monday morning hustle and bustle.Unlike bakeries, which start their business at the crack of dawn, usually in the middle of the night, in order to have their rolls ready by 6 a.m., pastry shops start at more moderate morning times. This makes companies like Knigge a popular training company.The café’s display includes cakes such as the Capuchin cake, a house creation and signature cake, as well as a large selection of chocolates, Baumkuchen, marzipan and confectionery – all homemade. The centerpiece of the sales area, however, is a presentation column for the bremer Klaben, for which the house is particularly known.
Photo: Johannes S.
Bremer Klaben is actually a traditional Christmas specialty. Though, it is indeed now in demand and produced all year round, around 15 tons per year. “Especially since the pandemic, sales in the online shop have increased by 50 percent and we send our klabs all over the world, for example to Australia, America and Brazil. A big advantage is certainly its long-term fres
Bremer Klaben: A Regional German Treat with Protected Status
Bremer Klaben is a traditional fruit loaf originating from the Bremen area of Germany, distinct from other festive breads like Christmas stollen. Unlike stollen, Bremer Klaben is typically enjoyed plain, without the post-baking application of butter or sugar. Since 2009, it has been protected under European Union law as a geographical indication (PGI), meaning only loaves produced in the greater Bremen area can officially bear the name https://ec.europa.eu/info/food-farming-fisheries/food-safety/food-names/protected-geographical-indications-pgis/bremer-klaben_en.
While a precise recipe isn’t mandated for Bremer Klaben, the use of specific ingredients is required: cardamom, orange peel, and lemon peel are all essential components. The ratio of dough to fruit is flexible, often around half and half, allowing for variations in texture and flavor.
The loaf’s shape contributes to its characteristic crusty exterior and moist interior, enriched by the generous inclusion of fruit and a subtle marzipan flavor derived from chopped almonds. It’s traditionally enjoyed with a cup of coffee. Some establishments, like the Knigge confectionery, offer a side of butter for those who prefer a richer experience, acknowledging that some may find the Klaben light https://www.lebensmittelmagazin.de/nachrichten/bremer-klaben-ein-stueck-bremen-mit-tradition/.
Though typically eaten plain, unconventional pairings exist. The master confectioners note that some enthusiasts enjoy Bremer Klaben with savory accompaniments like ham or liver sausage – a practice considered unusual but indicative of the bread’s versatile flavor profile.
[Image of Bremer Klaben natur served in a classic way. Photo: Johannes S.]
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