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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