Baking Bredele and enjoying the authentic Christmas taste of Alsace

Christmas in Alsace is unthinkable without Bredele (literally “little breads” in Alsatian), those melt-in-your-mouth, savour-the-flavour little biscuits that make pre-Christmas weight-watching so difficult to keep up.  They are made to an infinite variety of different recipes, often handed down from generation to generation of baking mothers and daughters, and consist mainly of ground nuts and coconut, eggs, spices, chocolate,  flour and sugar.   We are fortunate indeed to have in our Church a proven mistress of the art of Bredele baking, Anny Samuels.  And she will be happy to share the secret of perfect Bredele baking with all those interested  – for a good cause, bien entendu.  The Bredele then baked by afficionados on three Saturdays in November and December will be on sale after church in the coffee room on Sundays 11th and 18th December.  The proceeds will go to help the  charitable projects our Church supports.

All are welcome to join in !  Baking Bredele is a wonderful way to be creative and see the results of one’s labours, enjoy good company and  have a good laugh.

The Grand Bredele Countdown:

Saturday 19 November             Introduction to Bredele baking    chez Anny Samuels, 13 rue de Landsberg, 67100 Strasbourg

Saturday 26 November             Baking Bredele                                chez Irène Neuschwander, 17 rue Ste. Marguerite, 67201 Eckbolsheim

Saturday 3 December                Baking Bredele                                chez Rev. Christine Bloomfield, 28 rue Principale, 67270 Kienheim

Saturday 10 December              Baking Bredele                                chez Anny Samuels, 13 rue de Landsberg, 67100 Strasbourg

Sale of Bredele:

Sundays 11 and 18 December           after church in coffee room after Sunday Eucharist, Église des Dominicains,