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Bremer Klaben
Bremer Klaben is a rich fruit loaf that packs a punch, as the wheat flour dough—made with butter, sugar, yeast, and salt—is loaded with a generous amount of "colorful ingredients" (raisins, candied lemon peel, and orange peel, though unlike Dresden Stollen, it contains no almonds). The ratio of these ingredients is crucial to ensure that the loaf remains juicy and fruity even after months of storage rather than drying out. Although Bremer Klaben is typically baked at the beginning of December and is primarily considered a Christmas treat, some bakeries produce such large quantities in advance that you can still enjoy it around Easter.
Bremer Klaben
Unlike many other fruit loaves, Bremer Klaben is baked in long rectangular tins and has two lengthwise cuts, which is how it got its name - "Klaben" meaning "split." Unlike Dresden Stollen, it is not brushed with butter after baking or dusted with powdered sugar.
The history of this Bremen specialty dates back to the 16th century. The first documented mention of "Bremer Klavenbecker" appears in 1593 in records from the Bremen City Council. Without the extensive trade networks of Bremen's merchants - further facilitated by their membership in the Hanseatic League since 1358 - the production of Bremer Klaben would not have been possible, as many of its ingredients had to be imported from other countries.
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Bremen Peppermint Babbeler
Babbelers are peppermint lollipops made from peppermint oil, sugar, glucose syrup, and water. In Low German (Plattdeutsch), "babbel" means "mouth," and when enjoying these lollipops, you certainly keep your mouth busy. The confectioner master and candy maker Adolf Friedrich Bruns first produced this sweet treat and possibly the world's first cough drop in 1886, selling them in his confectionery shop in Bremen-West.
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Kale & Pinkel
Every year between October and February, it's that time again: Kale (Grünkohl) season. Usually by late October/early November, the mostly green, palm-like plants - up to 180 cm tall depending on the variety and rich in vitamins and minerals - are ready for harvest. These plants are commonly found in Bremen, even in the beds of allotment gardens. Since the curly leaves of this cruciferous vegetable, once stripped of stems and stalks, can appear slightly brown or green - or turn a bit brownish with a lot of imagination when cooked - many people from Bremen also call Grünkohl "Braunkohl" (brown cabbage).
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