How a 129-Year-Old Bakery Turns Fruitcake Skeptics Into Loyal Fans

For over 129 years, Collin Street Bakery has been turning sceptics into fruitcake fans. The Texas-based business, founded in 1896, still relies on a nearly unchanged recipe. Each holiday season, it becomes a hive of activity, producing thousands of cakes daily and drawing in millions in sales.

The bakery's most famous offering is the DeLuxe Fruitcake, packed with pecans and topped with bright red and green cherries. A simpler alternative, the Texas Blonde Pecan Cake, often wins over those hesitant about traditional fruitcake. While the core recipe has stayed true to its roots, one small adjustment was made—walnuts were swapped for pecans.

During peak season, the downtown Corsicana location churns out as many as 20,000 cakes in a single day. To handle the rush, nearly 400 extra workers join the team. The bakery even grows some of its own pineapples on an organic farm in Costa Rica, ensuring quality ingredients.

Holiday sales alone can reach up to $20 million, with customers buying both online and in stores. The company takes pride in its ability to connect generations through its long-standing tradition. Satisfaction remains a top priority, keeping loyal buyers coming back year after year.

Collin Street Bakery's fruitcakes have stood the test of time, with a recipe that has changed little since the 19th century. The business continues to thrive, blending tradition with seasonal demand. Its cakes remain a holiday staple for many, bridging old and new tastes alike.