Brooklyn Kolache, which makes the Texas treats, has opened a branch of its Bedford-Stuyvesant shop on Bleecker Street.
By Florence Fabricant
Kolaches, the Texas specialty with Czech roots, found a home at a shop in Bedford-Stuyvesant, Brooklyn, nine years ago. Now an owner of Brooklyn Kolache — Autumn Stanford, a native Texan — has opened a Manhattan branch for the filled pastries, which became popular in Central Texas in the 1880s with a wave of Eastern European immigrants, mainly from Czechoslovakia. Purists will insist that the yeast-raised buns be filled only with sweetened fruit or cheese, but in Texas, savory versions with sausage, eggs, chiles and the like are wildly popular. At the new Greenwich Village store, where everything is made from scratch, sausage from nearby Faicco’s is used in the Bleecker Kolache. A new item, the Pride Roll, with cinnamon and rainbow sprinkles, is sold this month with the profits donated to the Ali Forney Center to help homeless L.G.B.T.Q. youth. There is limited outdoor seating.
Kolaches, $4.25 to $5.25, Brooklyn Kolache, 185 Bleecker Street (Macdougal Street), 646-657-0541, brooklynkolache.com.
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