Czech Out Texas Kolaches

In “Czech Out Texas Kolaches,” Gravy producer Evan Stern invites listeners to join him on a return trip to his native Texas to explore the history, origins, and evolutions of kolaches through the voices of bakers of varying backgrounds and perspectives. This episode complements the oral history project Stern created for SFA, The Keepers of Kolaches: The Evolutions of Texas-Czech Baking.

Few pastries are more intertwined with the fabric of Central Texas than kolaches. With roots in the Czech Nation and owed to 19th Century Moravian immigrants, these soft, pillowy confections of yeasty dough with open centers of fruit, poppyseed or sweet cheese fillings have long provided humble links to the old country in small Texas towns like Halletsville, La Grange, West, and Schulenburg. Yet kolaches have also weathered many transformations under the Lone Star flag and have developed an identity that continues to change—and is, at times, challenging to define.

Historian and blogger Dawn Orsak explains how meat filled “klobasnikys” emerged and eventually came to become interchangeable with kolaches in the eyes of the broader public. She argues that Texas-Czech baking should be afforded the same respect as its European ancestors. “Fifty or sixty years after people started immigrating to Texas, what does traditional mean?” she asks. Acclaimed ninety-year-old baker Lydia Mae Faust also speaks to these traditions. She grew up preparing kolaches on her family farm with hand churned cottage cheese, and continues to share and teach her recipes to ensure their preservation.

Meanwhile, there’s Laos-born, Houston-based Vatsana Souvannavong. The owner of the bakery Koala Kolache, she’s on a mission to make kolaches nationally known, and has found in them a vessel for flavors as bulgogi and kimchi, chicken marsala, and Thai chicken and basil.

While these bakers’ cultural backgrounds vary, their stories ultimately reveal kolaches as emblematic of a changing, increasingly diverse Texas, South, and nation. The group is united in their enthusiasm and hopes for this doughy indulgence’s continuity.

Acknowledgments

Thanks to Vatsana Souvannavong, Dawn Orsak, Lydia Mae Faust, Denise Mazal, and Jerry Haisler

For Lydia Faust’s kolache recipe, click here.

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