The scarves were probably red and black?

Possibly...can't honestly remember.

Adelaidean -- I wish you the best of luck!!

I'll be taking a Goethe language course in München in July, so I personally am hoping for some cool-ish weather, lol!

s

I intend to do that walk you recommended to Partnachklamm (on TA) swandav, so definitely want a sunny day

Mel, I remember you hating the heat, but you must be tired of the snow by now, so am linking my sunny beach photos for you

https://flic.kr/s/aHskdoJteL

Ah man, now I miss Australia even more Adelaidean (but not the flies or the summer heat)! Fabulous photos!

Yesterday over not-so-good tapas, Bill and I were discussing how much we missed the food in Australia. And of course our long wine-infused lunches at Lamont's in the Swan Valley. Great memories.

There's about eight inches of snow outside my door at the moment - I can't even coax the squirrels out of the woodpile for breakfast.

Our mantra here is similar to that in Australia - 'we need the moisture' - but I think we're all pretty much over the white stuff - at least until next October or so. We've had 123 inches in our area this season - and we're a couple of hours from the nearest ski area.

Enjoy your upcoming trip - I look forward to reading about it when you return.

Revisiting this unfinished trip report to cut and paste Baumkuchen and Baumstriezel into my notes for this years visit.

Any chance I'll find them in Freiburg im Breisgau, Nuremberg, Berchtesgaden or Munich?

Any chance I'll find them in Freiburg im Breisgau, Nuremberg, Berchtesgaden or Munich?

I'm not sure about Nürnberg, but there are two locations you could give a try: Café Confiserie Neef, Winklerstrasse (a few steps SW of St. Sebald's) and Café Beer, Breite Gasse (turn sharp left in front of the Weisser Turm; after 100 m it's on the right-hand side). If you see the selection of home made cake you will be glad to call anyway.

For Baumkuchen make sure there are (thin) layers with jam inbetween. Otherwise it can be very dry. Also, it's crucial what kind of chocolate they use for the coating.

Fantastic, thank you both.

Ingo - I shall be sure to ask the type of chocolate with my fluent German

LOL, at least you'll notice with the first bite

what sort of chocolate should they use, Ingo?

The Chocolate Legisation of Saxony is not in force in Franconia.

Dark chocolate (at least 60% cocoa) is best. They certainly won't tell you which brand (manufacture) they use, but I know that some Baumkuchen manufactures (bakeries) here use excellent chocolate from local chocolateries or Valrhona or so.

Well, I least I know dark chocolate when I see it! It also happens to be my favorite.