King Cake Kolaches Are Coming 

King cake kolaches are here. Photograph courtesy of Republic Kolache.

Hybrid pastries are still holding the spotlight thanks to the Age of the Cronut, and some certainly work better than others (sorry, “cruffins”). One we’re looking forward to sinking a sweet tooth into: the king cake-kolache, available this weekend (through February 6) from pop-up Kolache Saturdays at American Ice Co.

Part Texan tradition, part Mardi Gras celebration, the personal-size pastry is a collaboration between Brian Stanford and Chris Svetlik of Republic Kolache and Bayou Bakery chef David Guas. Fluffly kolache dough is folded around Guas’s cream cheese-cinnamon king cake filling, and topped with festive tricolor sprinkles. The treats go for $3.50 each, unless you’re lucky enough to find a king cake baby hiding inside, which you can trade in for a free “kinglache” during the pop-up from 10 am to 1 pm.

Anyone looking for a party-size king cake can order Guas’s specialty dessert from the Bayou Bakery Mardi Gras headquarters, where the classic round feeds 12 to 14 (orders must be placed by February 6).


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