Best Stollen Ever (Monterey Bay…and beyond!)

Usually eaten during the Christmas season, Stollen is a German loaf shaped bread containing dried or candied fruit, nuts and spices.

If you want to eat the best Stollen in the Monterey Bay area (and beyond), check out Big Sur Bakery’s version.

Big Sur Bakery’s Stollen

Maybe it is the oak fired wood oven, or the magic that baker Michelle Rizzolo infuses along with the best ingredients available.

Even those who don’t think they like preserved fruits in their breads are converted.  It is truly one of the most delicious breads we have ever eaten!

Big Sur Bakery – 47540 California 1, Big Sur, CA  93920
Phone: 831.667.0520

Bakery opens daily at 8 am
Brunch: Sat & Sun 10:30 am to 2:30 pm
Lunch: Tue – Fri 11 am to 2:30 pm
Dinner: Tue – Sun 5:30 pm to close

You can also order on-line through the bakery’s website at  Their description below:

Stollen, the classic holiday bread dates back to the days of the Saxon Royal Court and is a German holiday tradition. At the Big Sur Bakery we bake our Stollen in our oak fired wood oven. Imagine the scent of the butter, nuts and rum combined with the distinct taste and unique flavor that only the Big Sur Bakery can offer.

Place your order online and we will do all the hard work to deliver your Stollen right to your front door. Order your Stollen and in a few short days you can enjoy the smell and taste of this classic holiday bread.

stollen big sur bakery

Best ever stollen! Photo via Big Sur Bakery Shop Pages (click on photo to link to their website)

If you want to make Big Sur Bakery’s stollen at home, here is a link to Michelle Rizzolo’s article about this German holiday treat on the — A Baked Bundle of Joy.  Excerpt:

Some say my passion for improving my recipe borders on obsession; I continue to add new candied fruits, grind all my own spices, and relentlessly re-tweak the process. I extend my already overbooked days, always believing that these loaves deserve it. Every holiday season, stollen is my gift to my friends and the patrons of Big Sur Bakery.

Recipe is from The Big Sur Bakery Cookbook: A Year in the Life of a Restaurant, William Morrow An Imprint of Harper Collins Publishers, 2009)

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