Sweet milestone: 10 million Zaunerstollen produced

To this day, Zaunerstollen is handmade in Bad Ischl according to a closely guarded original recipe – known to only a handful of people and kept in a safe – and shipped halfway around the world. What once began as a creative way to use up leftovers has long since become one of the most famous souvenirs from the imperial city – a piece of Bad Ischl "to go," so to speak.

200,000 units per year – the 10 million mark was broken in May.
Around 200,000 Zaunerstollen leave the bakery every year. Based on historical records – dating back to 1905 – the exact date could be determined: the ten millionth Zaunerstollen was sold in May. "Our bestseller has been in demand for decades – and is more popular today than ever," says Philipp Zauner, who runs the traditional confectionery in its seventh generation. During the research into the sales figures, the original cast-iron mold for the Zaunerstollen from the early years was also rediscovered – a piece of living company history.

A taste of the Salzkammergut
„The Zaunerstollen is far more than a world-famous – and above all, award-winning – pastry: it is a piece of Upper Austrian identity and a culinary ambassador of the Salzkammergut region far beyond our borders. The fact that the ten millionth Zaunerstollen was produced this May impressively demonstrates how deeply rooted tradition, quality, and hospitality are in Upper Austria. The Zaunerstollen and the Zauner confectionery represent that unique blend of culture, enjoyment, and lifestyle that makes the Salzkammergut so internationally unique,“ emphasized the economic advisor.
and Tourism Minister Markus Achleitner during the presentation of the anniversary piece in the form of a sculpture.

„The Zaunerstollen and the region’s pastry culture exemplify what makes the Salzkammergut so internationally attractive: authentic enjoyment, time-honored tradition, and the highest quality. They ideally complement our core holiday themes – from hiking and cycling to mountain and lake experiences, culture, and relaxation. It is precisely this combination of activity and moments of indulgence that makes a stay holistic and unique. Culinary delights thus become a crucial competitive factor and contribute significantly to positioning the Salzkammergut as a culturally rich and pleasure-oriented destination both domestically and internationally,“ says Frank Jost of Salzkammergut Tourism Marketing GmbH.

Mayor Ines Schiller conveyed her congratulations: „A special moment for our city: Today, the 10 millionth Zaunerstollen is being presented at the traditional Zauner confectionery. The Zaunerstollen is far more than a delicious specialty – it is a piece of Bad Ischl's history and an ambassador for our city far beyond its borders. For generations, the Zauner family has stood for the highest quality, tradition, and craftsmanship. I warmly congratulate the Zauner family and the entire team on this impressive milestone.”

From cult pastry to art object
To mark the anniversary, the Zaunerstollen itself became a work of art for the first time: Artists Michael Ferner and Martina Kreuzer created "s'Zaunerl," a unique and humorous sculpture. The Zaunerstollen is personified – borrowing elements from its characteristic shape and complemented by arms and legs made of chocolates.
„We’re breathing life into the Zaunerstollen and making it stand on its own two feet. Inspired by chocolate and nougat dreams, the s’Zaunerl looks as if it has just stepped out of the baking tin,“ Michael Ferner describes the idea. „With its hands, it forms a heart and gives itself away as a gift.“
The sculpture combines traditional confectionery craftsmanship with contemporary art and is conceivable in various designs and materials – from sealed in gold to colorfully glazed. "A brand ambassador with collector potential," say the artists.

Golden „s’Zaunerl“ raffled off and ceremonially presented
To celebrate the sale of the ten millionth Zaunerstollen (a traditional German Christmas cake), a commemorative sculpture was gilded and raffled off among customers. The lucky winner, Herbert Haid from Kitzbühel, received the golden "s'Zaunerl" (a small, golden Zaunerstollen) on May 12th and was also given an exclusive behind-the-scenes look. The prize was rounded off with a stay at the Hotel Grand Elisabeth, a gondola ride up the Katrin mountain, and dinner at the Grand Café & Restaurant Esplanade – a true "Very Best of Bad Ischl" experience.

The origin: Ingenuity meets craftsmanship
The history of Zaunerstollen dates back to 1905: At that time, bakery manager Josef Nickerl was looking for a way to make good use of the broken pieces of communion wafers left over from baking. His solution was as simple as it was ingenious: He
He mixed the leftovers with a hazelnut chocolate mixture, spread it onto wafers and formed small macarons from them.

This idea quickly developed into a bestseller. The recipe was refined, the mixture poured into loin-shaped molds and coated with dark chocolate – the Zaunerstollen was born. Long before "zero waste" became a trend, Zauner was already committed to sustainable resource use.

„"A piece of living history"“
„The story of our best-selling product began with a handful of broken wafers. From this arose a sweet rescue mission – and ultimately our Zaunerstollen,“ says Philipp Zauner. „Today it is a piece of living history and Austrian pastry culture.“
The Zaunerstollen is now available in various versions and sizes – from 22.5 grams as a petit four to 700 grams – and also with milk chocolate icing.

(c)Ebihara / Auer