Hand-crafted from the all natural ingredients, this beautiful dessert is the perfect end to any meal. Stollen is a rich loaf-shaped fruitcake with dried cherries, raisins and citrus peel, flavored with natural almond and vanilla extracts and is iced with powdered sugar. These decadent cakes are made from kosher dairy, and are free of trans fat. This irresistible treat is perfect for anyone with a sweet tooth and makes a great gift for the holidays.
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- Contains Egg, Milk, Wheat, Soybean and Almond. Manufactured in a facility that processes tree nuts, eggs, milk, wheat and soybean
- Manufacturer: Appetizer USA
- Includes: Set of 2
- Shipping dimensions: 14" x 11" x 9"
- Weight: 7 lbs
- Shelf life: 12 months frozen; 2 weeks refrigerated; and 1 week when stored unwrapped at room temperature (shelf stable)
- Preparation: Defrost for 1–2 hours at room temperature or overnight, under refrigeration
BENEFITS:
- Hand-crafted from the all natural ingredients
- Made with Kosher dairy and trans fat free
- Stollen is a rich loaf-shaped fruitcake with dried cherries, raisins and citrus peel, flavored with natural almond and vanilla extracts and is iced with powdered sugar
- This irresistible treat is perfect for anyone with a sweet tooth and makes a great gift for the holidays
Jean-Yves Charon honed his sweet tooth as a boy in Brittany, France, where he spent his time away from his family ’s farm sampling as many treats from local bakeries as he could afford. At 16, he pursued his dream of becoming a pastry chef and began training amongst renowned chefs in Brittany, Rennes, Paris and London. Many opportunities, and the chance to balance French and California cuisine, brought Jean-Yves to the Bay Area, where he eventually started his own individual dessert company, Paris Delights, in 1988.
Five years later, in 1993, Jean-Yves met Paul Levitan, a fellow bakery owner, at a national food show. The Cheesecake Lady, Paul ’s Hopland, California-based company, and Paris Delights were a natural fit and the two created Galaxy Desserts in 1998 to make the most of it.
Since then, the rest is icing on the cake, or dark chocolate and European custard, in this case.
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