BRAZORIA — It’s unlikely when women in Central Europe were making kolaches for their families centuries ago, they threw a handful of Fruity Pebbles into the mix.
American kids with an array of options are a different story.
Colorful sprinkles, chocolate cake filling, cookies and fruit were among the choices children had when deciding what to put in their own creations during a camp at The Kolache Shop in Brazoria.
Courtney Frakey, a former teacher, thought it would be fun to mix history and baking at her family’s business, which has been in operation since 1985 and has two locations.
“It’s really neat to see what they create,” Frakey said as the young kolache crew worked away Thursday. “You think something in your mind as an adult, like, ‘cream cheese, that’s a kolache,’ but they want to create a unicorn kolache and they’ll put Fruity Pebbles on it and Funfetti.”
The hour-long day camps take place Tuesdays and Thursdays and have proven popular, Frakey said. There’s room for 10 kids between 4 and 12 years old each session, and most camps are full until the end of July, she said.
“I explain to them what a kolache is when they arrive,” Frakey said. “Then they can touch the dough, see all the ingredients and learn what it is we do here.”
The classes are fun ways parents or family members can spend the morning with their kids as they learn together about the Czech tradition.
Luke Collins, 7, said he watches baking shows at home and thinks cooking is a lot of fun.
“I watch ‘Nailed It!’ and I like to see the different foods,” Collins said.
Collins attended with his little brother, Seth, and his grandmother, Lisa Pope. They chose sprinkles, Oreos and small chocolates to decorate their kolaches. This is their first time at the day camp, Pope said.
Kids donned aprons with their names written across them as they prepped and filled the dough of their kolaches.
“Traditionally, fruit and cream cheese fillings are used in kolaches. The meat-filled ones aren’t really traditional,” Frakey said.
When Czech people emigrated to Texas, they brought with them parts of their culture, Frakey said. The kolache classes are an opportunity to teach kids some of that background and carry on traditions from the past.
After each child decorated and filled their kolache, they put them in the oven to bake then take home in a self-decorated to-go box that would keep the treat warm.
Frakey said the shop plans to host a “pigs-in-a-blanket,” camp sometime next month, but it’s still tentative. Because it’s a little more involved, there will only be room for five kids in each of those camps, she said.
For anyone wanting information on the day camps, they can go to www.facebook.com/thekolacheshop, Frakey said.