Kolache Factory – 2015 Food Trend

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Bon Appetit’s Andrew Knowlton helped name the kolache as the top food trend for 2015. (Submitted photo)
Bon Appetit’s Andrew Knowlton helped name the kolache as the top food trend for 2015. (Submitted photo)

By Chris Bavender

When it comes to the hot new food trends for 2015 the kolache is among the top recommendations according to bon appetit’s nationally acclaimed food critic Andrew Knowlton.

A Kolache is made of dough stuffed with sweet or savory items. (File photo)
A Kolache is made of dough stuffed with sweet or savory items. (File photo)

“The one baked good I’ll stand in line for? Kolache,” Knowlton wrote. Knowlton also showcased the food on a recent Today show segment.

So, what is a kolache? It is dough stuffed with sweet or savory items – like a hand held sandwich, but fully covered and a “Texas-by-way-of-the-Czech-Republic tradition.”

But you don’t have to hop a plane to Texas to get your hands on a kolache. Last February. Cheryl and Scott Early opened the Kolache Factory at 116th and Guilford Road. Business has been steady as Carmel residents discover the filled dough pockets.

“It’s been good. This first year we have just been trying to learn how this works,” Cheryl Early said. “Like with the weather so cold, what does that mean for our business and when the busy season is and what customer expectations are.”

She believes the kolache being tapped as one of the hot 2015 food trends by bon appetit can only lead to more business.

“Because not everyone knows what a kolache is. The doughnut and bagel have been around in the Midwest but with the kolache we are still educating folks on what these are,” Cheryl said. “And with our name being the Kolache Factory some people don’t even know we are a bakery. So, now I hope this (the article and TV segment) puts it together for them and might entice some people to stop by and try them.”

And, the on-the-go factor is quite appealing, Cheryl said.

“We are busy people and we eat in the car and on the go and grab stuff for the kids for soccer games, etc. so we have sort of moved away from a sit down breakfast,” she said. “This is self contained and what I will call balanced. I think the other thing that makes us more than say, an Egg McMuffin – and I mean no disrespect to anyone who plays in the breakfast industry – but we bake everything fresh that day. What you see on the shelf at 6 a.m. is something we have been there baking since 3 a.m.”

Top sellers, according to Cheryl, include sausage and gravy, jalapeño popper and the bacon, egg and cheese kolaches.

“We also have folks that want non meat options so on certain days we will sell out of egg and cheese,” Cheryl said. “Then there are the fruit ones. Strawberry and apple seem to be the most popular.”

As for the future, Cheryl said the Kolache Factory is in Carmel for the long haul.

“We have had requests to open in Westfield but I think we are still trying to catch our breath a bit and are not at the point yet to think beyond this.”

Kolache Factory Hours:

Mon. – Sat. 6 a.m. – 2 p.m.
Sunday – 7 a.m. – 2 p.m.
Closed Christmas Day
New Year’s Day – 7 a.m. – 2 p.m.


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