Welcome to the Atlas Obscura Community discussion of Kolaches. Ask questions or share tips, experiences, pictures, or general comments with the community. For the story behind this food, check out the Atlas Obscura entry:

My brother lived within blocks of a kolache shop in Houston for a few years. It became a part of his morning routine to grab a couple on his way to work. He gained almost 100 pounds during this period. (Seriously.)

Having tried them on a few visits, I cannot blame him. Even at chains like Kolache Factory, I have never found a bad one.

Trust me: you want these in your mouth. Just maybe as a treat and not your daily intake.

I always thought everyone was just lazy; making those open faced kolaches seemed too easy. I finally realized the closed kolach my Mom and Starenka made were a Moravian regional variation, and we were the odd ones. It’s very rare to see a closed one - apricot, prune or farmer cheese enclosed in a puffy shell of dough topped with posipka, a mixture of sugar, flour and butter, much like streusel. But to me, that’s what makes a real kolach!