Christmastime means stollen to a lot of people, and Emil’s Swiss Pastry makes far and away the best, says Paliman. “It is the difference between any commercial bakery, and one run by a baker who actually has serious training. Emil has been doing this in his bakery for almost 50 years, and before that at the old Blum’s, of happy memory.”

He has stollen with and without marzipan. Basic stolen is $8 for small, $15 for large. Marzipan is a dollar extra. Pfeffernussen and cookies are amazing also.

Rockenwagner Bakery is making stollen daily through Christmas. The rest of their baked goods are delish, says mikester, so it seems like a promising prospect. A loaf is $16.

SwissMiss recommends Shoop’s, a German deli, for Dresdener stollen.

European Deluxe Sausage Kitchen (see also ChowNews #204) has stollen, but it’s a little heavy on the marzipan and light on the orange peel for RicRios.

Emil’s Swiss Pastry [West LA-ish]
1567 Barry Ave., at Barrington, Los Angeles

Rockenwagner Bakery [Culver City-ish]
12835 W. Washington Blvd., at Beethoven, Los Angeles

Shoop’s Delicatessen [Beaches]
2400 Main St. Ste. A1, at Hollister, Santa Monica

European Deluxe Sausage Kitchen [Midtown]
9109 W. Olympic Blvd., at Doheney, Beverly Hills

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