Kolaches originate in Eastern Czechoslovakia and the pastries were brought to the Lone Star State by Czech immigrants who came to Texas through the port of Galveston in the early 20th century. The sweet fruit and cream cheese pastries are more traditional, but Texans have put their own stamp on the pastries with savory offerings like jalapeno sausage (think super-sized pigs-in-a-blanket) or ham and cheese.
Stanford, who was raised in Austin, grew-up eating the hand-held meals on road trips to Houston. When she had the idea to bring kolaches to New York, she began looking up recipes in Texas Monthly and making kolaches every weekend. Everything came together when she found the perfect space, a cozy spot in the Bedford Stuyvesant neighborhood of Brooklyn.
Since opening earlier this year, Stanford has found that kolaches can serve different purposes for different people. On the weekdays its commuters taking them to work, but on the weekends everybody talks about where they went to get kolaches while growing up or going to school in Texas. There are even regional preferences within the state, with Houstonians opting for the savory buns and Dallasites favoring the sweet varieties; both types are made with the slightly sweet, yeasty dough, which Stanford leaves to proof in the front room.
Having grown up eating kolaches for breakfast (and often for lunch in my high school cafeteria), it didnt take any convincing to get my on board. But for many of Stanfords regular customers, their journey toward kolache fandom began when they came in looking for something else, a bagel or a muffin, traditional bakery fare. All Stanford has to do to sway them is insist, to the point of demanding, that they sit down and try one. Bite by bite she shares a Texas tradition and a warm, filling taste of home.
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