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.

Assumption Abbey is a secluded monastery nestled in the foothills of the Missouri Ozarks. It was established in 1950 by a group of monks from New Melleray Abbey in Dubuque, Iowa. Through the years, the brothers of Assumption Abbey have been known for the dedicated lives they lead and their traditional hospitality.

We are members of the Cistercian family which was founded in France in the eleventh century at the Monastery of Citeaux, from which the Order takes its name.

Assumption Abbey is one of many monasteries in the United States that support themselves through the production and sale of specialized food items, and all of whom continue to live by the centuries old tradition of contemplation and study, common worship, and living by the work of their own hands.