What better way to start Christmas Day after a visit from Kris Kringle than with an Ohlson’s Bakery Kringle on your table?
As far as we know, Clarence-based Ohlson’s is the only bakery in the area that makes this traditional Danish pastry.
Shaped like a wreath, the Kringle has an interesting history tied to owner Lisa Ohlson’s family, who hail from Wisconsin where the Kringle became the official state pastry in 2013.
The Kringle is native to Denmark and was originally done in a pretzel shape to look like arms crossed as in prayer. Many Danish settled in Wisconsin, which is how the pastry ended up in this country. To make production easier and faster, the oval shape was adopted.
Ohlson’s family still runs a bakery in Wisconsin. She moved to Western New York with her husband Marve, who worked selling bakery ingredients nationally for a company. It’s how the two met. They’ve had the bakery for 27 years.
The Kringle is made from ultra thin Danish pastry dough layered with butter to give it a light and flaky texture. Ohlson’s Kringles come in a wide range of flavors including cheese, apricot, cherry, raspberry, apple cinnamon, caramel pecan, cinnamon, plus seasonal flavors like pumpkin and cranberry among others. Once baked the Kringle is iced.
Lisa Ohlson notes, “The problem is when you sit down to eat you can eat the whole shot. It becomes addicting.”
Ohlson’s Kringles are available year round; prices start at $10.40 depending on the filling. Nut fillings are more expensive. With the Ohlson's Kringle Card, buy nine Kringles get the 10th free.
Also for the holidays Lisa Ohlson’s grandfather’s recipe is used to make cut out cookies with icing (regular or anise flavored). “It’s the only time of the year they are made because they are so special,” Ohlson’s said.
The bakery also sells “Dough It Yourself” dough to take home and roll out. Dough is $12 for 3 lbs.; $6 for 2 lbs. of icing.
For the dessert table, Ohlson’s Yule Log is made with chocolate sponge cake that’s rolled with whipped cream and raspberry filling, covered with chocolate.
Ohlson’s also has Polish placek, German stollen as well as handmade holiday cookies from other countries, like Swedish lace, German Pfeffernusse (spiced cookies) and Springerle (stamped cookies), Italian Cuccidati and more. And of course, gingerbread cookies.
The last day to place an order is Monday, Dec. 21. Holiday week hours (Dec. 21-24) are Monday, 7:30 a.m.-6 p.m.; Tuesday and Wednesday 6:30 a.m.-6 p.m.; Thursday 6:30 a.m.-4 p.m. Ohlson’s is located at 8500 Sheridan Dr., 626-7783 and ohlsonsbakery.com.
After a long holiday stretch, the Ohlson’s travel to Wisconsin to visit family for the New Year, and of course, enjoy trading bakery stories over a few Kringles.