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Henry Buehrle puts together some jalapeno sausage and cheese for Dos Gatos’ jalapeno sausage kolaches, while Rebeca Valenzuela, in back, washes up to get ready for more kolache-making.Henry Buehrle puts some freshly made kolaches in the oven.

Texas’ Czech tradition

Chase and Seth Katz opened Dos Gatos with a traditional recipe, and offered something new for San Marcos

By CANDICE BRUSUELAS
Features Editor

“Beautiful!” says a girl at the counter of Dos Gatos, paying for her kolaches.
“That’s because I made them with love!” says one of the guys in the back.
Dos Gatos, indeed, makes their kolaches with love, and tradition.
Chase and Seth Katz (the Dos Gatos) opened the bakery in 2009, and had something a little different in mind than pigs-in-a-blanket-style kolaches.
“We had a family friend who owned a kolache bakery,” said Chase. “She was willing to share her recipe and how to make her recipes, and I’d been living in San Marcos since 2005, and realized all there was was tacos.”

 

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