Dr. Quendt

The site on Kaitzer Strasse in Dresden-Plauen has baked Saxon specialities since 1876, when Wenzel Hromadka and the merchant Heinrich Vollmann opened their wafer and biscuit factory. Under the name BERBÖ it started industrial production of Russisch Brot in 1959, was nationalised as VEB RUBRO in 1972 and folded into VEB Elite Dauerbackwaren.

In 1991 Dr. Hartmut Quendt, an engineer who had rescued the Russisch Brot line from the scrapyard after reunification, founded Dr. Quendt Backwaren GmbH with 13 staff. In 1994 the company took over people and know-how from the dissolved Dresden bakery combine and became a Stollen bakery; around the year 2000 it moved to a new plant in Dresden-Gittersee.

Since 2018 Dr. Quendt has belonged to the Lambertz group of Aachen. It is a member of the Schutzverband Dresdner Christstollen, bakes the original Dresdner Dominostein to Herbert Wendler's 1936 recipe, and its Dresdner Christstollen took first place in the Stiftung Warentest Stollen test of 12/2022 and was named Top Marke 2023 in the Stollen category.