10 Wisconsin Bakeries Where Kringle Is A Way Of Life
Southeastern Wisconsin wakes to the smell of Kringle long before the sun burns the lake mist away. The pastry stretches wide and thin, a buttery oval with fruit or nuts tucked inside, its glaze shining like morning frost.
In Racine, every bakery window feels like a shrine, each display case a stage for traditions carried through decades of rolling pins and flour-dusted aprons.
Bite through the crackle of icing, the yielding crumb, the sweet center, and you’re not just tasting dessert, you’re tasting a lineage that still speaks in layers.
1. O&H Danish Bakery — Racine And Area
The glass cases gleam, rows of oval Kringles sparkling with icing like they’ve been polished.
O&H, family-run since 1949, takes three days to craft each pastry, folding dough into 36 layers before filling with flavors from pecan to cherry. Their multiple Racine-area locations keep the ovens humming.
Reaction is always awe. People describe the first slice as buttery, flaky, quietly sweet. I once bought one to share, only to return later the same day because the plate was empty before dinner.
2. Bendtsen’s Bakery — Racine
The scent of sugar and almond drifts through a space that feels like time hasn’t hurried it.
Bendtsen’s, open since 1934, makes Kringles by hand with recipes passed down through the family. It’s been featured on Roadfood and PBS specials, reinforcing its reputation as one of Racine’s essential bakeries.
Tip: regulars recommend arriving around midday for the freshest batch. The pastry here is praised for balance — flaky crust against fruit or nut fillings that never overwhelm.
3. Larsen’s Bakery — Sturtevant
The scent of sugar and almond drifts through a space that feels like time hasn’t hurried it.
Bendtsen’s, open since 1934, makes Kringles by hand with recipes passed down through the family. It’s been featured on Roadfood and PBS specials, reinforcing its reputation as one of Racine’s essential bakeries.
Tip: regulars recommend arriving around midday for the freshest batch. The pastry here is praised for balance, flaky crust against fruit or nut fillings that never overwhelm.
4. Lehmann’s Bakery — Sturtevant
A buttery haze greets you at the door, like the scent has been waiting since dawn.
Lehmann’s, proud of its “Original Danish Kringle” claim, folds dough into over 48 layers and offers more than 30 fillings. They ship nationwide, but locals still line up at the counter for a box straight from the oven.
I suggest ordering the deluxe flavors in advance, especially around holidays. The almond deluxe sells out so fast you’d think it was contraband.
5. Racine Danish Kringles — Racine
Stacks of cooling racks tower behind the counter, each ring glistening under sugar glaze.
Since 1981, Racine Danish Kringles has produced wholesale and retail Kringles, baking hundreds of thousands each year for stores and cafes. It’s one of the few bakeries whose pastry you might meet first at a grocery chain before discovering its Racine home.
Visitors often say it’s their “gateway Kringle.” I remember trying one at a market and hunting down the bakery later, the full tray felt like closing the loop.
6. Uncle Mike’s Bake Shoppe — Green Bay And Suamico
The crust snaps under pressure, scattering golden flakes across the counter.
Uncle Mike’s Kringles are lighter and airier than Racine’s denser style, creating an almost delicate structure around fillings like raspberry or pecan. Fans online constantly compare Uncle Mike’s with O&H, arguing which reigns supreme.
I did a taste test myself once, setting slices side by side. Uncle Mike’s won me over with its lift, each bite felt like a pastry built to surprise, not weigh you down.
7. National Bakery And Deli
Glass cases stretch long, packed with Kringles that share space with loaves of rye and trays of cookies.
National Bakery has been a Milwaukee staple for decades, offering Racine-style Kringles to city dwellers who can’t always make the trip south. Almond, pecan, and seasonal fruit versions are regulars in the case.
Mid-morning visits catch the shelves fully stocked. Locals often pick up an extra Kringle “just in case,” knowing they’ll regret it if they don’t.
8. Rocket Baby Bakery — Wauwatosa
The counter glows with croissants and loaves, but a massive Kringle on a tray instantly steals the spotlight.
Rocket Baby, founded in 2012, is a small artisan bakery that became known for its enormous kringle, a playful take on Wisconsin’s classic. It shows up alongside European breads and pastries, a quirky local favorite.
I tried a slice once and laughed at the size. It was flaky, sweet, and gone too quickly. Sometimes bigger really is better, at least in kringle form.
9. Oliver’s Bakery — Kenosha
The shop feels like stepping into mid-century Kenosha: glass cases, warm chatter, sugar in the air.
Oliver’s has operated since 1949, celebrated for its doughnuts and kringles. It’s featured by both Travel Wisconsin and Visit Kenosha as a must-stop for the city’s pastry lovers. Almond and fruit fillings rotate with the season.
Tip: mornings are best. Locals swear the almond Kringle has the perfect snap at 8 a.m., and the supply can run low by late afternoon.
10. Paielli’s Bakery — Kenosha
The scent of butter and yeast rolls across the parking lot before you even open the door.
Founded in 1923, Paielli’s produces a wide range of breads, cookies, and kringles. Their almond version is especially popular, balancing sweetness with nutty depth. They remain one of Kenosha’s oldest continuously operating bakeries.
I brought one home for a family brunch, and everyone reached for seconds before finishing their first slice. It felt like proof that century-old recipes still know how to win a table.