On the Job With: O&H Danish Bakery

Eggs, flour, butter, milk and yeast are mixed together to form kringle dough. Baking team member Steven Crosby scrapes the last of it into a giant bowl.
Eggs, flour, butter, milk and yeast are mixed together to form kringle dough. Baking team member Steven Crosby scrapes the last of it into a giant bowl.

Last updated on March 17th, 2020 at 01:33 pm

During any given week, Racine-based O&H Danish Bakery sells at least 5,000 of its famous kringle pastries from its five store locations in Racine, Sturtevant and Oak Creek. During the holiday season, that number is closer to 8,000.

The kringle production process is complex. It takes three days and a designated 50-person team to create the finished product, starting with mixing the dough and ending with packaging the pastry. And the appearance matters just as much as the taste.

“We tell our teams that every kringle should be finished to the level that you’d be proud to make as the centerpiece of your grandmother’s Christmas table,” said Peter Olesen, vice president and fourth generation operator.

Photos by Jake Hill

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Maredithe Meyer covers restaurants, retail, tourism, and sports and entertainment. She joined BizTimes in 2015, previously as an intern reporter. She earned a degree in journalism from Marquette University in 2017. When she's not on the job, Maredithe coaches field hockey and loves exploring her favorite city on earth, Milwaukee.

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