There's a reason the Kolache Shoppe on Richmond has endured for the past 45 years. The original dough recipe — which hasn't changed since the place opened and involves a process that raises the dough three times — yields a soft, slightly sweet, melt-in-your mouth filled pastry that simply keeps people coming back again and again. This year, Kolache Shoppe got new owners, but the dough recipe hasn't changed. What has changed has been for the better: A renovation to make the space more modern and cozy, and ingredients that focus on products that are local and seasonal. The scratch-made kolaches come with traditional fillings such as apple, cherry and prune, as well as seasonal varieties including lemon cream, ginger citrus marmalade and orange cream. Then there are the ever-popular small smokie-style sausage kolaches, as well as a signature venison and pork sausage sourced from Wharton. Finally, vegetarians can indulge with the spinach, egg and cheese, or a ranchero egg and cheese — all of it delicious and a great representation of this Czech-belt Texas tradition.
READERS' CHOICE: Kolache Factory