KNEAD Bakehouse co-owner A.J. Brown defines a kolache as “any sweet dough with either a sweet or savory topping, although ours is a sourdough.” Brown’s grandparents, who hail from the former Czechoslovakia, both loved to bake, so “our kolache program is a nod to them,” Brown says.
There’s always three on the menu: two savory staples and a rotating sweet. Brown describes one as “bagel-esque,” containing mascarpone, ricotta, cream cheese, and homemade “everything bagel” seasoning. Another, Three Cheese and Bacon, includes Kenrick’s thick-cut applewood-smoked bacon with the above cheeses, plus aged Parmesan and Prairie Breeze’s aged cheddar. The sweet offering this season, pumpkin pie, is always a big seller. “We cook so many pumpkin pies during November and December, we figure customers might want a taste of all that homemade goodness in kolache form before the holidays get here,” Brown says.
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Kolaches can be reheated, but they’re usually consumed at room temperature, Brown says, “often in the car on the way home.”
