Fruitcake made by the Monks of Assumption Abbey
When Assumption Abbey was first developing its bakery, the monks sought the help of world class chef Jean-Pierre Augé, who at one time served in the royal employ of the Duke and Duchess of Windsor. Mr. Augé's assistance, and his generosity in providing the recipe and ideas for production, gave the monks the impetus to go forward with the Assumption Abbey Fruitcakes.
Assumption Abbey Fruitcakes are the dark, rich, traditional
style of fruitcake. They are baked slowly and aged under the careful
supervision of the monks. Everything, from marinating the fruit, to
mixing, to baking, to packaging, to aging, to mailing is done right at
the monastery by the monks. Assumption Abbey is not a commercial
enterprise. It is a way of life, and that way of life, combined with the
careful work of the bakers, insures a dedication to high quality that
makes Assumption Abbey Fruitcakes among this country's finest.
