Birgit Lorenz

I trained as a pastry chef before I moved into guiding, and Pfunds Molkerei is still the shop I most enjoy showing people, since the tiled interior looks almost unchanged from the nineteenth century despite still selling dairy products every day. On camera I move slowly around the shop, since the tiling rewards a close look from several angles. I also guide a session on Dresden's stollen tradition, tied to the winter market that has run in the city for centuries. I keep a warm, food-focused pace and I am happy to talk recipes as much as history.