Holiday Dresdener Stollen


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A traditional holiday bread made with almonds, pecans, dried and candied fruits, rolled in butter and powdered sugar.

Stollen has been a Christmas staple at André’s since our inception in 1955 and remains our most popular holiday item.

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Available through December or while quantities last.


Small:  9" L x 5" W x 1 ½" H
Large:  12" L x 6" W x 2" H

Flour, Butter (Milk), Water, Almonds, Sugar, Raisins, Cherries, Lemon Peel, PecansOrange Peel, Vanilla, Rum, Syrup, Inverted Sugar, Spices.

Contains flour, nuts, and milk.
No peanuts on premises.
No preservatives.

Enjoy at room temperature within a few weeks of purchase.

Store at room temperature or refrigerator based on your preference.



In the weeks leading up to the holidays, more than 1500 pounds of stollen are enjoyed by André’s faithful customers.

This labor of love is something our family of employees looks forward to making and enjoying during the holiday season, but the process starts months before. Fruit-mixing day is a September tradition at André’s and consists of blending house-candied citrus peels, dried fruit and fresh nuts with dark rum and simple syrup, then allowing them to soak for several months. Once ready, we mix them with a yeast dough, fermented over several hours, as well as a sugar dough. The doughs are blended together, kneaded by hand, shaped into the traditional loaf, and baked to a golden brown. Once baked, the confection is coated in pure butter to seal in the flavor and freshness, then topped with sugar.

Stollen was first made in Switzerland and Germany in the 15th century using flour, oats, yeast, oil and water. Over the centuries, it changed from a simple and somewhat tasteless bread to a sweeter version with richer ingredients. Today there are many variations of stollen around the world, however traditional stollen is not as sweet, light and airy as many of these other versions.

Our version at André’s is more like a Dresden stollen — the moist, heavy fruit-filled bread that originated in Germany. The recipe was brought from Basel, Switzerland, by André and Elsbeth when they immigrated to the U.S. and opened André’s Confiserie Suisse in 1955. We still make it the same way today, but have modified the ingredients to use all-natural products and no artificial food colors.


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