Is New Orleans Finally Ready to Embrace Kolaches? | Eater New Orleans

"Founded in 1936, this Houston-based chain added savory kolaches to the menu in 1997 and today the item is a top product, "falling only behind its hot glazed doughnut," according to executive chef Kaitlyn Venable. Venable refers to the style as "Tex-Czech," and says the chain uses a yeast dough to create numerous kolache combinations with ingredients including sausage, cheese, jalapeño, egg, ham, and bacon. She preserves customers' skepticism while defending the offering: "Occasionally, we will get: 'It's not a real kolache!'" Venable says. "It's our version of it. It's delicious — please try it." Louisiana is now home to eight locations (the oldest in the state opened in Monroe in 1963), and the state ranks as the brand's No. 3 market behind Texas and Arkansas." - Megan Ulu-Lani Boyanton