The history of the Excelsior Stollen is a tale rich in tradition, eagerly anticipated each year by the hotel's staff. The stollen recipe has been securely stored in the hotel's safe for generations. At the beginning of September, it is taken out by Georg Plesser, the hotel's general manager, and handed over to the in-house pâtisserie.
Charles Roulet, the owner of the hotel, personally travels to the hotel to taste the first stollen of the year and to give the go-ahead for production. The pâtisserie creates the exquisite pastry with great care, using only the finest ingredients. From the proceeds of each stollen sold, the Excelsior Hotel Ernst donates one euro to a good cause.