5 must-try koláče in Prague: Where to fill up on Czechia's favorite pastry

Koláč (plural koláče), Czechia's national pastry treasure is a circle of yeast dough filled with a variety of irresistible filings – apricot, plum jam, poppyseed, and farmer's cheese – and baked to golden perfection. Modern pastry chefs have elevated what started as a humble wedding staple to wheel-shaped (the name in Czech derives from “kola” meaning “round”) works of edible art, something you can really sink your teeth into.

No one knows this better than the American expat behind the @vanessaeatsprague Instagram account, a scrumptious feed devoted to uncovering the city's best and newest eats. Vanessa recently set out in search of Prague's tastiest koláče, sharing with us a most luscious list of contenders.

Calling them the “undisputed number one,” Vanessa adds “If you live in Prague and you’ve had their koláč, I don’t think you can argue.” In addition to classic fillings, they frequently test out new ones, such as blackberries with black currants. 

Surprisingly enough given its credentials as a barbecue place, this place not only serves koláče, but according to Vanessa, they are some of the best she’s ever had. The cherry on top is that the pastries are vegan.  

Another surprising entry on the list given that it is a chain of bakeries. A self-proclaimed food snob, Vanessa admits that she only tried them once her partner’s mom bought some, and then was “super surprised at how sweet, soft, and tasty everything was.”

Known for its stoneground flour and sourdough bread, the bakery also offers koláče with a sourdough base, which, in the words of Vanessa, “gives them such a unique taste.”

The small pastry shop counts traditional Moravian and Czech cakes among its delicious offerings. As Vanessa notes, “They have these cute little Moravian ones that are bite-sized and delicious.”

Central Europeans know these pastries as koláč, but Americans might be more familiar with the naturalized version, namely kolache. According to the NPR, the pastry made its way across the Atlantic in the late 19th century, when Czech immigrants settled in rural Texas, later known as the Texas Czech Belt. 

Something that sets the U.S. version of koláč apart from its Czech cousin is the savory fillings which range from sausage and cheese to jalapeños – a nod to the Lone Star State’s love of all things spicy. Purists argue that these types of kolaches are something else entirely, called klobasniki, from the Czech word for sausages, klobásy. 

Kolaches in Texas stray from their Czech originals even further by being square in shape rather than round. Further north, in Iowa, which also boasts a large Czech community, they stick to the original shape and fillings. Elsewhere in the U.S., pastry shops also sell kolaches with doughnut dough, which for some might prove hard to swallow. 

For expats with a hankering for Texas kolache, Kolacherie on Celetná serves a variety of twists on the classic koláče from double-filled to savory sausage and jalapeño. 

American food explorer @vanessaeatsprague has spent the last 8 years in Prague uncovering the city’s culinary gems. Follow the native Californian for tips about local eats and lifestyle posts about traveling through Europe.