How the Danish Kringle Became a Wisconsin Christmas Classic | Eater
"Cited as one of the original family-run establishments dating back to the 1930s and ’40s, this bakery is noted for continuing to steward the city's kringle-making legacy and preserving the multi-day laminated-dough technique (36 layers of butter, margarine, and dough) that yields the pastry's characteristic low profile and intensely butter-forward taste." - Trisha Gopal
