Michael Henssler (2nd from left), Chief Operations Officer of Centara Hotels & Resorts together with Robert Maurer Loeffler (far right), Vice President Operations and General Manager of Centara Grand at CentralWorld and some of the hotel’s management team participating in the ceremonial Christmas Stollen Mixing Ceremony that precedes Christmas every year at Ventisi Pasticceria, Centara Grand at CentralWorld.
As we enter the last quarter of the year, our attention turns to Christmas… Yes, it still may be some way away, but for our festive (and boozy) cakes, it’s all about the preparation months in advance.
This sees a cake mixture comprising fruits, nuts and spices being soaked in brandy. Over the course of 90 days or so, the cakes infuse with the alcohol, giving them a moist texture, rich flavor and a little extra kick to make things all the merrier!
Following German traditions, this is done months before ‘the big day’ – allowing all this goodness to macerate together, slowly creating this delicious Christmas bread that only gets better with age. Look out for our stollen bread in December at Mill & Co and Zing, which will also offer a selection of festive hampers & Christmas goodies.
Stay tuned to find out when and where you can taste our traditional Christmas cakes.
Available at Mill & Co and Zing as of December 2023
Shown in the photo from left to right:
-Nicolas Loreau, Director of Food & Beverage of Centara Grand at CentralWorld
-Michael Henssler
-Thawat Prathumpuang, Executive Pastry Chef of Centara Grand at CentralWorld
-Andrea Montella, Executive Chef of Centara Grand at CentralWorld
-Saowaluck Chamchoy, Pastry Sous Chef of Centara Grand at CentralWorld
-Robert Maurer Loeffler
