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As resident dessert experts, we had to weigh in on the greatest of all holiday dessert debates: pumpkin or pecan. Comparing these two classics fall flavors wasn’t easy, but someone had to. How else will you be able to make the most informed dessert decision? Warning! The debate became intense.

Our founder, Gus Weidmann, landed in Corsicana with one dream in mind: take his German family recipes and start a bakery. But he needed a little help to grow the business. Tom McElwee answered the call. Together, they reached the masses with sweets – including the famous Ringling Brothers Circus.

Like many of the baked sweets we now enjoy in America, we can trace the origins of fruitcake back to Europe. Today we’ll be looking into a few examples of European fruitcakes to see how they compare to the fruitcakes we enjoy stateside.

WELL, we’ve done it again! Collin Street has won The Corsicana Daily Sun’s Best Pie award for the second year in a row. Every year, our town hosts a reader’s choice awards, where residents can vote on the best local products and services Corsicana offers. Our pies are apparently THE BEST!

Think NASA and fruitcake don’t have anything in common? Think again. Every trip to space brought unique challenges – many of them related to food and sustaining our astronauts. Learn how fruitcake paved the way as a healthy, nutritious alternative to unpredictable space-shuttle food.

Chocolate is a dessert icon! Baked into cookies, drizzled over ice cream, or melted over fruit, there’s probably no dessert ingredient that’s more versatile. We wanted to know more about chocolate, so we’ve poked around in it’s history to uncover it’s bittersweet legacy.

Every year, on the third Sunday of June, we celebrate Father’s Day. It’s a yearly tradition started in the early 1900s, a few years after Mother’s Day. Better late than never, as a typical dad would say.

Recently, Collin Street posed this question to our loyal customers: "What do you do with your empty fruitcake tin?” Well, we asked and you answered. So we tallied all your answers, put them in categories, and crunched the math. Here’s our final breakdown of how our leftover tins are put to use.

Collin Street Bakery caught up with author and radio-host Harriet Baskas, an expert in really old food and museum memorabilia. Our conversation with Harriet shed light on some interesting items that museums keep in the dark.

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