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Monday 7am - 11am Tuesday 7am - 11am Wednesday 7am - 11am Thursday 7am - 11am Friday 7am - 11am Saturday 7am - 11am Sunday 7am - 11am

Bexar Kolache Company

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Bexar Kolache Company

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We make San Antonio-style kolaches. Take-out open daily, 7-11am!

10/28/2026

One secret to life, y’all? Embrace beauty, when it appears.

Zarzamora was serenaded by the talented Jolie Holland on Monday night. Incredible. Fortunate.

In other news: we are officially ready to welcome y’all back to Bexar Kolaches. We’re staffed, we’ve got systems in place, and we’ve got the best damn kolaches money can buy for >>> $3.50

10/23/2026

We’ve got original artwork by Callie Luhrman Art and Design using a *poppy seed* medium, debuting for the Grand Opening Saturday 10/24. This artist was gracious enough to entertain my vision for an unconventional material, and I’m so grateful. Poppy seeds are an important kolache filling, and we were lucky enough to stumble across a field of them on our trip to the Czech Republic this year. Take a look on your next visit to the bakery: they resulted in an effect (with the varnish) that looks like natural glitter.

See you for the Stew Showdown Saturday, SA! Have a great Friday 🍻

10/22/2026

There is a truism of kolache social media: if you call a pig in a blanket a kolache, you will be immediately schooled: that’s not a kolache, it’s a klobasnek. The motivation is cultural education, but it also feels partly to distinguish the authentic Czech pastry from a (bastardized) Texas creation.

Imagine my surprise when I found a bakery in Prague making “Texas-style kolaches” on my 2023 visit: jalapeño and sausage in a puffy kolache dough. I had a brief out of body experience, realizing that *Texans* had created something unique and tasty enough to emulate back in the pastry’s homeland. It was like finding a bumping NY or Chicago 🍕 place in Napoli…🤯 Why do Texans denigrate the meat-filled creations that outsell our traditional kolaches by 2:1? I returned home with a new respect for the klobasnek.

When my Google search last fall turned up a *different* origin story—the klobasnek was not created in West by the Village Bakery, as every piece of kolache journalism says; it is instead a traditional Czech pastry which dwindled and was simply resurrected by the Village Bakery—I had to see for myself.

In an unsystematic and unscientific—but very fun—2 week visit, my cousin and I found lots of dough-covered frankfurters for sale, but none by the name klobasniky. People definitely knew what we were talking about in its ancestral homeland of Moravia, though.

Whether it deserves more respect from the internet police for being an historically Czech pastry—or not—I think we can all agree: klobasniky are delicious.

Enjoy these pics from May/June 2026 of food and fun, and sample both oplatky and frgaly pastries at Bexar Kolaches this weekend! 🍻

P.S. Sausage with sauerkraut and horseradish was my favorite meal, pictured. The highlight for me was kayaking the Vltava—the same river bisecting Prague—in Cesky Krumlov. And Dresden, if you can swing it!

P.P.S. The cops in Oloumoc were very kind about our parking ticket 😅🎊

10/21/2026

Prague, Summer 2026, about to sample a cultural pastry—poppy seed buchty

Bexar Kolaches is a way to connect my curiosity about culture—to apply my anthropology degree—in a way that is useful to Texans. An anthropological approach to kolaches means two things: 1. Using the field’s method for learning—participant observation—by joining the Bexar County Czech Heritage Society to understand as much as possible, more than just the kolache pastry. 2. It also means bringing a scientist’s standard for accuracy to our bakery, which is why we offer both Czech and Texas style kolach, in addition to savory klobasniky. It means introducing you to the broad array of pastries that folks eat beyond kolaches, like oplatky or frgal.

My goal is to get the culture right, and to bring you, San Antonio, on this cultural journey with me.

Tomorrow, I’ll post a round up from my Czech road trip with my cousin this summer. It was a treat.

Have a great Wednesday, SA, and I hope to see you this weekend for our Pop Up location’s Grand Opening!! 🎊❤️

10/18/2026

As the capstone of our Pop Up’s grand opening next weekend—a bakery performance by Jolie Holland on Monday, Oct 26. Living the creative life isn’t easy, but it is worth it. Come experience the expression of two humans’ creative passions—her music, our kolaches. Tickets include a kolache & klobasnek dinner, but BYOB.

Limited seating in our space, so get a spot stat. Link to purchase tickets in our profile, on the website, or through the QR code above.

Make it a beautiful Sunday, SA🍁

10/15/2026

You like trying new foods? Carbs? Music and community? A clash of cultural stews? Hand-made merch that I’ll preview here next week?

Help us break in this new Pop Up space. We’re more culture focused this go around, so come experience: oplatky, frgaly, and Czech style kolaches. Not to mention—vote for which you like better, guisada or goulash klobasniky!

Taste test purchases enter you to win the Sunday raffle for Deco District biz gift cards, the proceeds of which go to support Bihl Haus Arts. I don’t know about you, but making and appreciating art has gotten me through some difficult times. Grateful to have this org in the neighborhood.

See you next weekend, SA! 💥❤️

10/02/2026

Did you know we make ~pecan~ butter? Think peanut butter, but better.

Posting this because we made a fresh batch yesterday, and it’s already half sold. Some of you might want to know what you’re missing. ➡️ Buy it for the teachers on behalf of the PTA (like the big order pictured), buy it for your an Xmas gift exchange, buy it for your healthy (indulgent) road trip snacks.

Transforming local plants into deliciousness since 2020 💥 Have a great Friday, SA 🍻

09/10/2026

If we only ever get one mention in the NYT, and it is 1. in a real estate article, that 2. doesn’t say our name, just alludes to our existence—I will take it
😂🤷🏻‍♀️🎉

We *are* doing a few things no one else is, though. We’re making Czech as well as Texas-style kolaches, in addition to savory klobasniky; we’ve begun making a Czech-Slovak wafer called oplatky; and there’s one more cultural pastry to come. Save the date for our Pop Up grand opening Oct 21-26, or swing by now pick up our brand new kolache box mixes 🎉🎉🎉

We are LIVING at Bexar Kolaches, San Anto. Have a great week! ☺️❤️🎢

09/04/2026

Hey there—I’m Emily, an anthropologist and kolache nerd. I’ve spent the last two years developing this box mix, because I wanted to make soft kolaches easy to make at home.

There are many kolache recipes out there—from famous Texas cookbook authors to traditional Czech recipes—that just aren’t tender, like Texans expect. These are.

We’re starting slow, launching direct-to-consumer mixes first (find ‘em on our website or in the shop) and we’ll head to the State Fair of Texas in Dallas, later this month. After that—stay tuned for the baking aisle in your local specialty grocer 👀

Only a segment of people are confounded by the issue of making soft kolaches at home—but if that happens to be you, ‘Czech’ these out. Consumer packaged goods are new ballgame for us, but because I know exactly how rare it is to achieve a tender kolache—I would’ve regretted not doing this.

Cheers to no regrets, and to living out two of my core values: innovation and courage. Let us know how your kolaches turn out ❤️🍻

Grateful to the creatives who made it look badass:
📸 of me by Richard Balderas
Box photos by 𝖇𝖊𝖓𝖞𝖆𝖓𝖙𝖔
Box design by Harrison Scott Civick
Mix photography by JoMando Cruz and
🙌

08/30/2026

It’s safe to eat here. You should. 🤜🤛

Address

1702 W Kings Highway
San Antonio, TX
78201

Opening Hours

Monday	7am - 11am
Tuesday	7am - 11am
Wednesday	7am - 11am
Thursday	7am - 11am
Friday	7am - 11am
Saturday	7am - 11am
Sunday	7am - 11am

Telephone

+12103200014

Website

http://www.BexarKolaches.com/

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