Sunday, March 27, 2011

Spicing Up Kolaches at Shipley Donuts

I love kolaches.  My mom is full blooded Czech and my dad is full blooded Polish, so I have some experience in the field.

I've seen kolaches with all type of filling: poppyseed, cream cheese, every fruit that you can think of and every kind of sausage you can think of from hot dog weiners, to smoked Polish sausage links to pan breakfast sausage (I can be picky and tell you that the sausage variety is actually called a klobasnek, but it seems that society has united the two different kinds of baked goods under one flag, so I'll just roll with it).

One thing I've never seen, though, is boudin, Cajun sausage made from a pork rice dressing that I am also a huge fan of.  Fortunately, the folks at the Shipley Donuts on North Main in Houston were smart enough to create a new variety of kolache that is truly Czechxan.

These kolaches are only available at the Shipley location at 3932 North Main St. in Houston, and they are only available on Saturdays and Sundays.  They only make a limited amount each day and they will run out if you don't get there early enough.


Much like the location I reviewed a couple of weeks ago on Ella, the bread on these kolaches seemed to be a bit fluffier and sweeter than the usual Shipley product, which is more in line with a traditional kolache.  It was stuffed to the gills with the boudin filling, which was spicy, but not so much that you wouldn't want to have it at 9:30 AM like I did today.


One thing's for sure: if you're looking for a breakfast that's uniquely Houston, it doesn't get much better than this.  The confluence of cultures that, for the most part, have nothing to do with each other is what makes the dining scene in this town so much fun to be a part of.  It's also why it ranked #66 on Robb Walsh's Top 100 Dishes in Houston.

One thing I will note: if Shipley wanted to start making these Monday through Friday at more locations (specifically Gulf Fwy at Airport Blvd), they might sell a few more.  To me specifically.

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