On the Job With: O&H Danish Bakery – BizTimes – Milwaukee Business News

Restaurant News
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.

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

Maredithe Meyer

Maredithe Meyer started as an intern reporter at BizTimes in summer 2015. She currently covers entertainment, sports, tourism and restaurants. In May 2017, she graduated with a journalism degree from Marquette University where she worked as an in-depth projects reporter for the Marquette Wire and Marquette Tribune.

Source: Thanks https://biztimes.com/on-the-job-with-oh-danish-bakery/