Kolaches And Coffee
Kolaches and Coffee
Strives towards excellence and authenticity within their products, i.e., Kolaches and Coffee. Our history is strongly driven by the standards of coffee beans that are grown in the Colombian mountains.
Our soft and fluffy kolaches are healthy and enriched with organic jam, comprised of natural ingredients.
Kolaches and Coffee, which serves traditional kolaches stuffed with sweet fruit and cheese, swiftly expanded to meet the surrounding community's needs and eventually captured the market in all of Leawood, Kansas.
Sometimes there is a fine line between cakes, breads, and pastries. The Czech koláč (koláče plural) - the hacek mark over the letter "c" makes it a guttural "ch" - consists of a large sweet yeast dough round topped with pools of a sweet mixture (or several types), while its diminutive koláček (koláčky plural) denotes smaller individual versions. In America, the names were anglicized, depending on the part of the country, as kolache or kolacky (typically used for both large and small cakes as well as both plural and singular).
Round breads are some of the earliest of ritual foods, variously symbolizing the sun, moon, and female. In this vein, the Slavonic word for wheel (kolo) gave its name to an ancient Eastern and Central European ritual round savory bread loaf. Then, around the 15th century with the arrival in Eastern Europe of yeast breads enriched with butter, eggs, and sugar (the first light cakes in the region), the name kolo was applied to round sweetened yeast loaves enjoyed for celebrations from the Balkans to the Baltic Sea, including the Polish kolacz (pronounced kowatch), Russian kulich, Ukrainian kolac, Serbo-Croatian kolac, Hungarian kalacs, and Yiddish koyletch (an early synonym for egg challah, considered a cake by Sephardic Jews). Distinct from the unadorned yeast cakes of Eastern Europe (or those additionally flavored with raisins), varieties from Bohemia, Moravia, and Slovenia were paired with povidla (plum butter made from cooking down Italian plums without the addition of sweeteners). Some speculate that originally people simply spread the beloved povidla on chunks of baked sweet bread to enhance the gastronomic experience. Then around the 18th century bakers began making indentations in the dough rounds before baking and filling them with povidla, resulting in a sort of a massive prune Czech (instead of Danish). The radiating pockets of topping actually looks more like a wheel. Related to kolache are Czech buchty (buchta singular), a bun with the sweet mixture enclosed inside. The rich dough is also wrapped around a large sausage (klobasnek).
History Of Kolache
An early written presence of this cake in America was in The Chicago Record Cook Book (Chicago, 1896), a collection of ten thousand recipes submitted by readers to a regular newspaper column, the instructions (along with “Brown Farina Soup,” “Chopped Veal Leg,” and “Noodle Pudding”) provided by Mrs. Mary A. Cizkovsky of Chicago: “Stuffed Biscuits (Bohemian kolace.
The southern Minnesota town of Montgomery, just south of New Prague, claiming the title of “Kolacky capital of the world,” holds its own annual Kolacky Days Festival. The Montgomery celebration, dating from just days before the stock market crash in 1929, eventually became a three-day series of events during the first weekend in August. Although many of the original ethnic overtones of the festival dissipated over the years, kolacky remain, including the home-baked kolacky contest featuring prizes for the Best Tasting (in traditional and non-traditional toppings), Most Perfectly Shaped, and Largest. Kolache are also featured at annual Czech Fests and Kolache Days in Wilson, Kansas; Wilber, Nebraska; Prague, Oklahoma (nicknamed Kolache-ville); Yukon, Oklahoma; and the Kolache Shoot-out in Elba, Nebraska. These events most commonly occur in August and September corresponding to the maturation of Italian plums.
History Of Kolache
Until well into the 20th century, kolache generally remained the province of Czech homes. Even Ray Kroc’s attempt in the 1950s to add “kolacky,” his mother’s specialty, to McDonald’s menu failed. A recipe was included in the Betty Crocker’s Picture Cook Book (1950) as well as the New Picture Cook Book (1961), the cake introduced to General Mills by a staff member from Minnesota. Webster’s Dictionary added kolacky and kolach in 1961, signifying its movement into the American mainstream. The treat, proving rich and flavorful but not cloying, became commonplace in many American bakeries and cookbooks.
Meanwhile, kolache in America transposed from being a homemade treat to increasingly a commercial product. Besides bakeries, a number of doughnut stores and other franchises in Texas sell them. There are even restaurants in Texas and Indiana specializing only in assorted sweet and savory kolache. A few of these establishments no longer make traditional plum kolache, but offer unorthodox versions, such as sausage-jalapeño-and-cheese (actually a klobasnek) and, in November, pumpkin-cheese. Still, some Czechs insist on preparing their own kolache at home (or church), like their mother and grandmothers.
History Of Coffee
Primarily, the genuine coffee beans come from the mountains of Colombia, which are the most premium coffee beans by taste and fragrance, and predominantly have no similarity to the coffee beans that have been used for a decade.
However, the consumer isn't aware of this, so they have the inncorrect perception that original coffee is what they are using. But that’s entirely not true. As a matter of fact, “you thrive for what you obtain.” However, Kolaches and Coffee has broken the barrier by introducing the most delicate and valuable coffee beans that come from the Colombian mountains. These coffee beans are extracted by a complicated process yet as natural as possible.
We at Kolaches and Coffee solely aim to introduce authentic, natural, and genuine products in terms of kolaches and coffee. We are highly concerned about the misconception regarding kolaches and coffee. Additionally, we strongly oppose the use of artificial ingredients in kolaches and coffee.
We use the foremost original coffee beans in Kansas and make the finest kolaches to suit your taste buds. Kolaches and Coffee strives to guide the residents of the United States about kolaches and coffee, which they have been falsely projected in front of them and neglected by the people. However, Our homemade kolaches are baked with attention to authenticity, as they have been made for centuries.
Unleash the genuine taste of coffee, extracted from original and ancient beans, enriched with high-quality ingredients!