For you kolachy fans, Crixa has prune kolachy today.
They tend to sell out early, so I'd call first to make sure they still have them.
Very light, yeasty buns with the center filled with rich prune and custard. There was some extra good thing going on with the custard, but couldn't identify it.
Crixa tends to make certain buns in a limited time span, so if check their website over the next week or next weekend to see if the kolachy is available again.
This was my first taste of of kolachy, so can't say if it is what a kolachy afficianado is after. It was very good though.
If this type of bun is what you are looking for, some of Crixa's other buns are very close - bulochki, saffron current bun, or even the horn of damascus which is a different shape.
The difference is that these buns are lighter in texture, not as yeasty and don't have the filling.
The woman who makes these buns is just an artist. Everytime I try one, I think of Eastern European buns ... but on the highest level. So light and good they would make the French weep in frustration that there is nothing like this at the boulangeries. It makes French buns look rustic, crude and barbarian.
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