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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- Kringle crafter Brenda Nunez uses a template to fold the raw dough into the kringle’s traditional oval shape.
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- Baking team member Mike Ehret, sprays each kringle with glaze before it is baked. One oven fits 80 kringles at a time.
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- Packaging team member Frantz Marcelin smooths icing over the top of each kringle. The pastries air dry for 30 to 45 minutes before being packaged.
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- Once they are packaged, the pastries are ready to be sold in stores or shipped. Packaging team member Martha Webster places a seal on each product.
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- Father and son Eric and Peter Olesen are third- and- fourth-generation operators of family-owned O&H.
