A family tradition, O&H Danish Bakery specializes in delicious Kringles and a variety of Danish desserts. Established in Racine, WI in 1949, four generations of family baking and experience produce the most delicious Danish pastries. Our family prides itself on the commitment to the traditional methods of baking and every one of our products is scratch made from the finest ingredients.
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Den smager heller ikke som en dansk kringle. Den er alt for sød men de påstår at de blev nødt til at gøre den ekstra sød for at amerikanerne kan lide den. Absolut værste kringle jeg nogensinde har smagt. Heldigvis er der et bageri i min stat hvor bageren er uddannet i Danmark og kan lave en rigtig kringle.
The pecan kringle has a bit of salt in it but it helps cut the sweetness of the filling. I don't notice any salt in the fruit kringles. I've never had the other sweet ones like chocolate, or cinnamon roll because I love the pecan so much, and then get a fruit one for my husband. lol. Live a few miles away from O&H--2 of them! lol A third one is also close. (third one isn't a bakery, but more of just a little retail shop in a truck stop)
I got my first Kringle from my best friend a few years back and this year I ordered 6 for friends and family and one for us. This company is awesome! I highly recommend! They make wonderful gifts!
I think that your bakery Kringle must be so much better than trader Joe's! Interesting to hear about your bakery and making it. Being part Norweign, and eating their food, you would think that I would have tried this, but I have not. This is the first year that I noticed anyone talking about it, or making it. Thank you for the video.
I had a feeling they were layered in butter. I knew that had to be why they were so addictively good. That layering of butter technique reminds me a lot of Baklava. Obviously it's phyllo dough and not puff pastry..and obviously it's completely different in much of the other aspects (had to clarify so someone didn't call me out for being ignorant in the comments). Anyway, love them when I make it up north to WI and whenever Trader Joe's blesses us with them.
Raised in Racine Wisconsin and have been eating kringle since I was a kid. Now live in Atlanta and the first place to visit when we his Wisconsin is O&H for kringle and a Danish layer cake
Three days to make, three seconds to inhale! "Mailing well" is subjective, however. My brother went to college in WI.(We're talking almost a half a century ago.) He had a couple shipped to a sister as a Christmas gift, and she received an empty box. My brother called O&H (or was it Ostegards?), and they said they'd ship replacements at no cost. While Gore hadn't invented the Internet yet, UPS folk knew what was in those boxes. And the bakeries in Racine knew that those folks knew the contents first hand, so to speak. A case of not "mailing well." Please know that you need to order kringle WELL before Christmas. Demand causes them to stop taking orders earlier than you might think.
Holy crap...I've never heard of a Kringle before, but a colleague of ours dropped one by for my team. It's incredible!! We had the raspberry one, but I'm definitely going to be ordering some for special occasions and trying several flavors! The cost shipped is very reasonable.
I do miss my Sunday morning stop at O&H on Durand Ave... Still blessed to get when family brings it by. Thanks to Eric, family and team for keeping up such a fine bakery.
We found this amazing treat at Trader Joe’s yesterday and were eating it for dinner. I suggested we google the Kringle and see what the history was, and this was the first video we found. Low and behold, it’s from the exact same bakery! It was AMAZING! My three young children each had two helpings (instead of the cookie choice) and I can’t wait to finish it off in the morning for breakfast!
Hi, that's great you can get them and ya'll like them. I'm from the Racine area and was blessed to have O&H nearby. Since moving to Florida, I have them bootlegged in as fam goes back and forth. Just got (2) Pecan sticks,
Yes that’s literally how almost all pastry dough layers are created. Lots and LOTS of butter. Dozens (sometimes hundreds) of thin layers of pastry dough are separated by an equal amount of razor thin layers of butter. So when it’s baked, the butter melts, the moisture evaporates, it turns into steam and thus causes the puffy/flaky buttery deliciousness that we all know and love. ❤ If you’ve ever had almost any pastry dough item, from basically any country -you’ve literally eaten dozens, if not hundreds of layers of butter in every single one of them (particularly if they were high quality…low quality ones are usually just butter flavored crisco 😒).
I've had several of your Kringles and have loved them all. They're scrumptious! But I'm really disappointed that you no longer have the Apricot Kringle on your web page. Will you ever bring them back?
