Conditorei Kreutzkamm

Kreutzkamm started in Dresden in 1825 as the patissier who codified the modern Dresden Stollen recipe; the family fled west in 1950 and reopened on Munich's Maffeistraße, where the sixth generation now runs the room. The case holds Baumkuchen baked in the Dresden tradition, the hand-iced Stollen from October to Christmas, Bienenstich, fruit tortes, and a separate counter of single-origin chocolates. The café side has a quiet panelled room for an afternoon coffee with the Süddeutsche Zeitung. Closed Sundays. The Pacellistraße branch is the second address; Maffeistraße is the original.