A kolache (“koh-LAH-chee”) is a pastry that Czech immigrants brought to the United States in the mid-to-late 1800s in Texas. Kolaches are made with a sweet, soft, yeasted dough, hollowed in the center and filled with fruit. (Kolache is technically the plural form of the word. The singular form, kolach, has all but disappeared in this country over time.) To add to the confusion, kolache makers in Texas introduced a variety filled with sausage (a version of pigs in a blanket), which are technically referred to as klobasniky (klo-bah-SNEEK-ee), which led to other fillings such as eggs and cheese. As kolache spread across the U.S., both the traditional and the puffy, stuffed version are called kolache.
The first kolache outpost in the St. Louis metro area, part of the popular Kolache Factory chain, opened in Brentwood more than 20 years ago. Then, a decade ago, Russ Clark, a former pizza franchisee, saw a Today Show segment with Bon Appetit’s prediction that the kolache would unseat the Cronut in popularity. It was the baked good that the magazine’s restaurant editor, Andrew Knowlton, “would stand in line for.” Clark and business partner Bart Mantia were sold: They opened the first St. Louis Kolache location in Creve Coeur in 2015. (Stores in Metro East are named American Kolache.) Clark describes kolaches as “the perfect grab-and-go, one-handed road food, ideal for eating in the car or while walking, like a little Hawaiian sweet bread sandwich, stuffed with all sorts of goodies.” Kolaches are a perfect option for people in a hurry for breakfast and lunch, he says, and can double as a snack.
Both Kolache Factory and St. Louis Kolache/American Kolache offer dozens of varieties on a daily basis, and both lean into specials around almost every holiday. During March, Kolache Factory is featuring an Eggs Florentine kolache, with egg, Parmesan, and spinach. In honor of St. Patrick’s Day—and for a limited time only, beginning today—Corned Beef and Cabbage kolaches will be available at all St. Louis Kolache/American Kolache stores.
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Another local bakery, KNEAD Bakehouse + Provisions (3467 Hampton) puts a sourdough spin on the pastry and always has three varieties available: two savory staples and a rotating sweet. Options include Three Cheese and Bacon, Orange Marmalade, and Honey Almond Rhubarb Rose.
We asked Clark and Kolache Factory franchise owner Jenni Smith whether kolaches are growing in popularity:
Jenni Smith, Kolache Factory, Brentwood: “Kolaches are absolutely growing in popularity in St. Louis, and we’ve seen it firsthand here in Brentwood, which has been serving the community for 21 years. Our volume has increased year over year, and it’s exciting to watch more people discover and fall in love with this unique pastry. Most of the time, people are introduced to kolaches through word of mouth—literally! Someone brings a dozen or two to work, shares them with colleagues, and, suddenly we have new customers stopping by because they just have to get their kolache fix. It’s one of those foods that once you try it, you crave it. Catering has become a huge part of our business because kolaches are perfect for any occasion. Their size and shape make them easy to enjoy on the go. We regularly get requests for business meetings, golf tournaments, graduation parties, and even weddings.” (Smith is getting married this weekend and plans to feature kolaches as part of her wedding breakfast.)
Russ Clark, St. Louis Kolache/American Kolache: “Kolaches are the perfect choice…perfectly portable little bites of deliciousness. More and more people are trying kolaches for the first time and falling in love with them. Where else can you stop by and have 35 different options for breakfast and lunch, handmade from scratch every morning? We have seen growth of kolaches grow here and throughout the entire Midwest. With 10 stores open and another six to 10 open this year, we are the fastest-growing kolache bakery in the country. They are fun, flavorful, and affordable. We feel they are the perfect food!”
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