“This isn’t a fad. This isn’t a cronut.” So says one of the people interviewed for this New York Times story on the kolache, the traditional Czech pastry filled with fruit, sausage, or cheese. Headlined “The Kolache: Czech-Tex Road Food,” the Dining section feature looks at the growing statewide popularity and evolution of this bready snack, which came to Texas with Czech immigrants in the mid-nineteenth century. For a funny and touching personal account, check out our own story of kolache obsession by Texas writer Stephan Harrigan, from March 2012.
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