Kolaches are the most famous legacy of the Czechs who arrived in early 19th century Texas, including Anthony Dignowity—namesake of a park and the cemetery on the east side of San Antonio where he’s buried (as well as a sister kolache bakery!).
Czech immigrants brought with them the koláč, round pastries filled with preserved fruit, nuts, or sweetened soft cheeses. The traditional ‘big three’ flavors are apricot, prune, and cheese.
South Texans think of meat fillings when they think of kolaches, but traditionally kolaches are only filled with fruit. Dough filled with meat are klobasnek, wrapped in flakier, more buttery dough than the one used to make kolaches.
Although we can’t claim Czech ancestry at Bexar Kolache Co., we hope to keep one tradition alive—of cooking what you’ve grown, the flavors local to this region. We tip our hat to friends who are descendants of these immigrants, and who have shared recipes and memories of this food and their Czech culture. Come see us, we’d love to hear yours.
Want to learn more about Czechs in Texas, including your own neighbors here in Bexar County?
This idea was born when friends from out-of-state—Texas neophytes—came to visit for a few days. They saw the Alamo, tasted tacos, sipped a few in Shiner, but where in town could they try authentic kolaches? San Antonio is synonymous with Texas history and vibrant with culture. Bexar Kolache Company hopes to be a Czech-Mex cultural institution situating this traditional pastry in the flavors of our region.
Innovating on the “klobasnek” (a Czech word for pigs in a blanket, since ‘klobasa’ means sausage)—we’re testing out croissant dough klobasneks! Flakey and buttery, but with the jalapeño + cheddar you love…come try them yourself!