KNEAD Bakehouse + Provisions' kolache program offers savory and sweet treats

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Photography by Kevin A. Roberts

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.

Kolaches can be reheated, but they’re usually consumed at room temperature, Brown says, “often in the car on the way home.”