This Wisconsin Bakery Could Have The State’s Best Kringle
In Wisconsin, kringle is more than a pastry… it’s a local treasure. Bendtsen’s Bakery has perfected this flaky, buttery delight with layers of sweet filling that melt in your mouth.
Locals rave about every bite, from the crisp edges to the tender center, making it a must-try for anyone who loves a truly exceptional treat.
Each kringle tells a story of tradition, craftsmanship, and the irresistible magic that keeps customers coming back for more.
1. Danish Roots Run Four Generations Deep
Straight from Denmark to your breakfast table! Laurits Bendt Bendtsen brought authentic pastry-making skills from Odense when he founded the bakery in 1934.
His family’s secret recipes have survived nearly 90 years of American history. What’s remarkable is how the fourth generation of Bendtsens still maintains those time-honored techniques.
No corporate shortcuts here, just flour-dusted hands working dough the way great-grandpa taught them.
2. The Original Corner Shop Still Stands
Corner shops have soul, and Bendtsen’s has kept its original location at 3200 Washington Avenue since day one.
Walking through those doors feels like stepping into a time machine where pastry perfection trumps modern efficiency.
Locals recognize the distinctive storefront with its vintage signage. The building has weathered decades of Midwestern seasons while maintaining its charm.
Inside, the aroma hasn’t changed much since FDR was president.
3. Handcrafted Kringles Take 36 Hours to Perfect
Mass production? Not here! Every Bendtsen kringle undergoes a 36-hour journey from raw ingredients to pastry perfection.
Bakers layer butter-rich dough by hand, creating those signature 36 flaky layers that shatter delicately with each bite.
The overnight proofing process allows flavors to develop fully. Morning visitors often glimpse bakers rolling out tomorrow’s kringles while today’s batch fills display cases.
This patience-requiring process explains why each pastry achieves that perfect texture balance.
4. Food Network Fame Couldn’t Change Their Recipe
Celebrity chefs have come knocking! Bendtsen’s has been featured on Food Network’s “Road Tasted,” Discover Wisconsin, and numerous travel guides without letting fame change their approach.
Even after being highlighted in “Day Trips from Chicago,” they’ve resisted the temptation to cut corners.
Roadfood’s Jane and Michael Stern declared their kringle “destination-worthy.”
Despite the national spotlight, you’ll still find the same dedication to quality that existed before television cameras arrived.
5. Their Kringles Travel Coast to Coast
Homesick Wisconsinites rejoice! Bendtsen’s ships these circular treasures nationwide, dispatching orders Monday through Wednesday to ensure maximum freshness.
Clever packaging preserves that delicate texture during transit. Online orders come with sugar topping rather than the in-store frosting option.
For destinations beyond 900 miles, they recommend 2-day air shipping. Imagine surprising your Danish grandmother in Florida with an authentic taste of the old country!
6. Join Their Exclusive Pastry Club
Monthly surprise pastries? Yes please! Their Kringle of the Month Club delivers rotating seasonal flavors right to subscribers’ doorsteps.
January might bring almond, while summer months feature fresh berries or tropical inspirations. Gift givers love this subscription for homesick Midwesterners.
Members receive early access to limited-edition flavors before they’re available to the general public. The club has created a community of kringle enthusiasts who eagerly await each month’s selection announcement.
7. Early Birds Get The Freshest Kringle
Bakery hours tell a story! Opening at 6am Monday through Saturday reveals their commitment to morning freshness.
Closing at 6pm weekdays (4pm Saturdays) with Sundays off maintains their family-business values despite growing demand.
Locals know the secret: arriving before 9am guarantees the widest selection. Holiday rushes often create lines out the door.
The early morning baker’s schedule hasn’t changed much since the 1930s, prioritizing quality over extended hours.