Delicious Kolaches with Claire Saffitz | Dessert Person

[@CSaffitz]

Such a great experience learning about Kolaches with Jesse Griffiths! Make sure to stay tuned and subscribe for upcoming episodes in Austin, TX. Drop a comment and share which city you'd want us to explore next!

[@kelliehall6582]

Portland, OR! Portland has a very interesting food scene and hello, donuts!

[@CSaffitz]

@@kelliehall6582 would love to visit Portland, OR!

[@sandyscaer2979]

And Seattle 🎉

[@haoyunchou1467]

San Francisco

[@katepolizzi7123]

New Orleans!

[@LostEveryMarble]

My heart grew three sizes when Rhoda walked in!!!❤❤❤

[@pugglelover135]

RHOOODAAAA OMG y'all are so iconic

[@informal_variant]

Better cameo than any marvel end credit scene lol

[@WerdnaNiraehs]

I was literally about to say the same thing the same way 😂 I was so excited

[@jeffreychow8853]

I kno!! I love her and I don’t know why!

[@justine11012]

RHODAAAAAAAAAA

[@guillolupi]

Rhoda being Culinary Director gives me so much joy!!!! What a treat to have the quick feature.

[@rhettacosta5257]

Jesse was so cool! What a gentle giant. Clearly so passionate and thoughtful, soft spoken too. He knows his craft very well. I’d love to see him again!!

[@AdelaPenickova]

Shout out to you both from Czech Republic! Thanks for showing little bit of our culture. I especially appreciate the effort of writing down the correct spelling of "koláč" and "klobásník". Claire, I am fan of yours for so many years, you literary saved me during quarantine. Sending love and wish you all the best

[@LostEveryMarble]

I like how Jesse blushes when you start talking about how great his restaurant is ❤

[@Heyitspatrick]

I love that she came back bigger and better this year! Dessert person is soaring to new highs. Hats off to the producers and everyone who manages to bring this all together you guys are brilliant!

[@oliviawirl]

I don’t know anything about this guy but exceptional vibes coming off of him

[@taral6581]

i trust him with my life

[@Fillmore668]

A lot of the time, the 'Farm to Table' or 'Field to Table' moniker is a sales pitch as much as it is a culinary approach, but Jesse Griffiths is the real deal. His knowledge of the plants and animals that he cooks with, from their environment/habitat, their lifecycle, their biology, comes through in his cooking, the books he writes, and when we get to see him in videos like this... Really, who else has ever sounded that passionate about a persimmon? Thanks for having him on! (Now I'm off to go find a disappointing Kolache in Phoenix and think up an excuse to get back to Austin soon.))

[@jenniferriley6440]

Dai dui is such an incredible restaurant. I worked as a cook in Austin for years and that place was a constant stop for me and other cooks on days off. Solid food, great people. They absolutely understand the dynamic of fine, local cuisine.

[@dpclerks09]

Fellow cook here that also worked in Austin, and can confirm. The city needs more restaurants like Dai Due.

[@roseanna1652]

I love Claire with other chefs. She never talks over them… you can see her get more excited for certain people so she’ll be chatty, but it never becomes a competition to talk. I also like her curiosity because she asks the questions I would 😂

[@macaoron]

WE ARE SO BACK!!! Missed you Claire! 🥰🍞🌶️

[@vcross05]

Jesse is one of the absolute best. If you're in Austin, TX, I strongly recommend checking out Dai Due.

[@boho_sol]

From TX here- I usually stop in West at the Czech Stop on my way between Austin & Dallas or vice versa. So the part about getting these at gas stations is true 😊

[@morkel10]

This guy is a lovely calming presence

[@ArgentAbendAzure]

Hi there Rhoda! 😍 Nice to see her on the set. Hope you had a great time in Austin, Claire. You came during the cold snap.

[@ashleyclark5399]

So glad to see a Kolache episode! I lived in Texas most of my life and Slovacek's was the place/gas station, I got my kolaches when driving to Austin from Dallas! Can't wait to watch the other videos!

[@LittleCheebs]

I love Claire coming down to Austin and showing off her baking and kneading skills in front of all these professional chefs. You can tell how impressed they are

[@jajasgoodies274]

My god! 😍 slovak baker here 👋 i love your recipes, actually bakes a lot of them at our bakery. When i saw “moravské koláče” here, it made my day. We usualy put “tvaroh” inside them. Tvaroh is kind of cow cheese typical for czech and slovakia, kind of like cottage cheese. Then we put the prunes and “mrvenička” on top. We bake them on sheet individually, so they do not touch. It takes much less time ☺️ love your videos and recipes ❤️ great work 💪

[@afergie76]

I love, love, LOVE when Claire has baking session with other chefs. Other techniques and other palette teasers.

[@ElizabethCapulet]

Made these today. The savory ones. I used a smoked sausage and wrapped each chunk with poblano pepper. Boyfriend was so happy he’s already asking me to make another batch for his family. Very happy, great recipe and thank you 🙏🩷

[@marektoth338]

This feels nice to see! When I saw the title, I had a sneaky suspicion it's gonna be Czecho-Slovak (as someone who was born and still lives in Slovakia, and having had these regularly, this just feels good to see and to know Texas is keeping the mid-European tradition going from over the ocean).

[@moonbellymakes]

OMGGGGG Rhoda!!!! We miss you! I learned so much in this video, it was amazing. My family is distantly Czech and learning anything about that part of my heritage feels really awesome. Thank you Claire and Chef Jesse!

[@CSaffitz]

Preorder your copy of "The Turkey Book" today at thewildbooks.com!

[@carminewhite8786]

Always glad to see a new upload from you Claire, thanks

[@CSaffitz]

Glad to be back!

[@StaceWah]

The gentle chat in between instructional chat is my fave. Love how the editing has shifted that way more and more ❤

[@AudenimLock]

Oh my gosh, I got emotional seeing Rhoda and Claire together again on camera 😩 They look delish, I love spicy foods so I’d defo gobble up the savoury ones ❣️

[@briannamcgowan6697]

I grew up on kolaches as breakfast on the way to school -- love this episode and excited to make some kolaches for my family when I visit them in Texas! Definitely a staple!

[@annieward8170]

NO WAY! i live in Austin. what an amazing moment. kolaches are INCREDIBLE!!!

[@jacoblindemulder8206]

Jesse is such a phenomenal chef but he's so soft spoken and humble.... and Clair is just the most wholesome person ever

[@Viniter]

Wow, I had no idea koláče were a thing in the US! It's cool to see that a bit of Czecho-Slovak culinary tradition made it over there. I can reassure Jesse we won't be angry at him, his pronunciation is pretty good! It does sound a little odd to hear the word pluralized, since koláče is already plural (singular being koláč), but all in all I think Jesse did the pastry justice.

[@jenihansen7201]

Claire, I am so impressed with you and your channel. Please keep bringing us more. Don't forget , we love your mom also.

[@_NickRyan_]

Here in the panhandle of Texas we primarily eat savory kolaches filled with cheese and sausages, which are technically klobasneks. We usually eat them at breakfast because they’re served at donut shops. It’s great to find out the origins and history.

[@kjdude8765]

Ehhan Chebowski (Austin based) has a whole video on them and the history.

[@talaismail3258]

Imagine a travel show where Claire goes around the world meeting pastry chefs and trying different sweets

[@xrockangelx]

Like Anthony Bourdain but desserts? That could be cool. David Lebovitz sort of does that but more with blogging than videos.

[@MsChilePepper]

As a native Minnesotan, I think high bush cranberries cannot be beat for a gorgeous jelly/jam that is AMAZEBALLS on a homemade biscuit or a toasted slice of homemade bread. Tart and tamarind-ish, with a distinctive smell. So yum! I'm sure it would be fantastic in kolaches, too.

[@tjberrian]

Omg Rhoda cameo got me happy crying

[@crwdfwtx]

This was wonderful. Jesse has such a gentle, caring, super informed vibe. And I absolutely got emotional when Rhoda popped by.

[@dmabsanchez]

He's so calmed and calming

[@DoneWithFood]

Persimmon jam looks gorgeous when you top in dough is almost resembles caviar. It great to hear Chef Griffiths describe how he enjoys sourcing his foods from locals or himself doing the job. My favorite fruit for right now is mango.

[@kelliehall6582]

This was a great episode. Very interesting to hear from Chef Jesse! The wild persimmon sounds interesting. And for your sponsors, I'd never heard of Made In cookware before watching your videos and now I would definitely consider buying their cookware.

[@hambonelouis]

Love watching Claire learn about food dear to me from a local (to me) treasure. Jesse is chill af and Claire showed love and respect. Cheers.

[@superweedenjoyer]

As a Texan it makes me happy to see people being introduced to Kolaches, they're amazing

[@Rawrmuffin0]

I love seeing the way Claire works under other chefs 😭😭 so wholesome and professional

[@RossArlenTieken]

Jesse Griffiths is an amazing chef and an icon of Texas cuisine. Thank you.

[@sarahstout5677]

As a Texan, I love to see chefs making kolaches! Freshmade are best.

[@gabiudoff]

Kolaches! You made this homesick Austin girl so happy! I'm so excited for this series.

[@kachnickau]

Posypka is fine, but I grew up with word Drobenka instead

[@dbednarova]

Yes “drobenka” is the other Czech word for streusel. But Czech “kolace” typically have sweet fillings - poppy seeds, apricot, plum butter, farmer cheese etc. Also we use butter and only little bit of lard in the dough. We put just egg yolks and no whites in. Also lemon zest makes it into the dough. I never heard “klobasnik” before. I just found Claire’s channel and I am watching it as much as I can.

[@WYIN98]

His voice is so soothing!

[@KatShuttlesworth]

SO cool to see you in Austin- hope you had a great time while you were here, Claire! I always think our food scene doesn't get enough love and hype. Dai Due is the best. :)

[@masterphoenixpraha]

Hey guys, greetings from Prague, Czech republic. Nice to see how our history is part of the life in Texas. And don't worry about your Czech words Jesse ;-) Better word for "posypka" would be "drobenka", which kind of means something like "crumbles/crumbling", but your usage of the word was OK 🙂

[@emilys9365]

So cool! Yes, Central Texas has a large Czech population and great food!

[@73texmex]

Posypka is the common term in Texas. In Ukrainian that word would mean “to sprinkle, to rain, to pour”, which is literally what you do with it, to sprinkle it on top with your fingers. Does modern Czech have a word with that Slavik root?

[@masterphoenixpraha]

@@73texmex yes, that’s the word ‘drobenka’ which you could say is ‘to crumble something on something’ :)

[@gwendalmacio8418]

EEP! I see Barton Springs Mill! My bachelorette weekend was planned around going to focaccia making class out there. Loved that place!

[@CruzCruz-nw7fi]

She’s so talented, love watching her work the dough 👏‼️

[@lucib2924]

Jesse is such a cool guy!! Welcome back Claire🥳

[@masterofnone706]

Seeing Claire thrive is so heartwarming

[@bryghian]

I have so much respect for all the restaurant people, so much!

[@loveIetter]

2:18 i’m czech, koláč isn’t really a translation for cake, cake is “dort” and it’s just a normal cake like a birthday cake…koláč would be closer to “pie”, since we also call stuff like apple pie “jablečný koláč”. there’s usually a traditional filling holy trinity - poppy seeds, quark and povidla (plum jam). also, this is my first time hearing about klobásník, but apparently it’s a thing in some czech regions:o the more you know

[@joceeisawesome]

oh my gosh my hometown!! this makes me feel so warm and fuzzy

[@yepitisnathan]

Chef Jesse rules! Thanks again Claire & the team for another great episode, excellent all around!!! Come to Prague, NE Home of the biggest Kolache!!!!

[@ah7910]

We love you Claire! Love your books and love your charming videos, thank you for sharing your magic with us 💛

[@mikwit]

Have to stop for kolaches at the Czech Stop every time you go through West.

[@DaphneYuille]

Claire, this made me so happy and nostalgic! Kolaches are my fiancé’s favorite, but you don’t see kolaches in Virginia, so I’ve been wanting to learn how to make them. When we still lived in Houston and drove out toward Austin to visit his parents, we’d always stop at Hruska’s (one of those fancy gas stations, haha) for some kolaches.

[@joshuaybanez2084]

Seeing Roda is so nostalgic!

[@ghostkittyx]

I’m so happy to see Austin! that’s where I’m from & I just recently moved across the country to PA, & have been missing Austin a bit 🥰

[@ilubnerds102]

I WAS JUST DREAMING OF KOLACHES!!! I moved from Texas to my current area and I miss them so much!!!!

[@WhatAboutZoidberg]

The seams on jalapenos that look like stitches are from swelling. When the plant gets too much water in a short period of time, usually a storm, the pepper will grab the extra water and grow. The problem is the skin is used to stretching at a normal rate and tears, after a day or two the seams heal and look like the stitches. Letting a Jalapeno start to grow red will make it sweeter but really does seem to make them hotter than normal. Also, St Louis, Mo loves Kolache too, we have 2 rival chains of Kolache bakeries.

[@drakeface]

Perhaps the most wholesome episode yet 🥹

[@kellywright9791]

Claire had the most pleasant personality!! I could watch her all day!! Great show!

[@_irenepark]

My seratonin levels just skyrocketed, love seeing other chefs on the show❤️🥹

[@jillianharringtonperkins]

I was JUST thinking about kolaches yesterday! Also, I’m from south Louisiana and was very happy to see that boudin was the main ingredient in the savory one!

[@GregCurtin45]

Thank you #MadeIn for sponsoring this episode.

[@rinaholt1348]

Love this! My husband is Czech and we love getting kolaches from our local gas station’s bakery. 🫶🏼

[@aliciaf1055]

Jesse has such a nice energy.

[@JasmeenNKaur-yd5vo]

Claire, next time you're in Austin, you should do a meetup! I think that would be so cool. You've got loyal fans in Austin!

[@M4570DON]

I have been waiting my entire life for you to have a kolache episode

[@maxlove9446]

Omg I live in Austin and I love your channel - it’s so fun to see you just walking around town❤haha. Also I LOVE comadre panadería and Hijita, I’m so glad you went there. Truly an amazing place, and they do such great community things. Also yes there a lots of Czech gas stations as you drive around. Some nicer and some classically gas station-y, but that’s kind of fun.

[@Bojangles6]

Thanks Jesse for labeling kolaches and klobasneks correctly. What ive been told is a kolache by more than one Texan, is actualy klobasnek.

[@yallsy]

I can't tell you how excited I am to try to make these! I love kolaches, but it is hard to find the sweet ones where I live. Thanks for doing this recipe!

[@thesandwichfreak3780]

I emigrated to Central Texas in 1999, and I lived there for 15 years before returning to the East Coast. I truly missed three foods from Texas that are not the same in my home state. I miss Texas Kolaches, from The Czech Stop on 105 N College Ave, I-35 (exit 353) in West, TX. I miss the Salt & Pepper Lobster from C.R. Surf and Turf on 601 E Whitestone Blvd #200 in Cedar Park, TX, and I miss authentic breakfast tacos son out of a Mexican mom's mini-van. I learned to make homemade Tortillas. I learned to make the Salt & Pepper Lobster, but I never could match the taste and texture, of the Kolaches from "The Czech Stop" in West, TX. Thank you for sharing this recipe! I will try this recipe in a couple of days, and hopefully, it will bring back those many memories of when I once drove from metropolitan Austin through West Texas and beyond.

[@ikeapedia]

I love Este!!! Can't wait for that episode. I hope she goes to Canje

[@tamiwissing1528]

If you end up in San Antonio my Granddaughter would love to meet you. She has your cookbook and it is her favorite! She is9!

[@marahquinonez-dominguez6437]

Love Jesse’s vibes. I can’t wait to tries these someday!

[@guillolupi]

FOOD TOUR!!! aaaahhh so excited for so many guests!

[@nicolemangum5023]

I need to make a trip down to Austin and eat at Dai Due! Austin has so many great places to eat at. Welcome back, Claire!!

[@spotdogit]

Great episode y’all! And what a treat to see Rhoda 😊

[@BarefootFarm]

Pure Texan here! 👋 so glad to see kolaches featured, although I’m partial to cream cheese kolaches and jalapeño cheese smoked sausage klobasneks

[@charlesthoreson4162]

Fuck texas…treating women like chattel…

[@lechatbotte.]

Claire’s getting so spicy and I’m here for it!!! Persimmons can be so astringent if not ripe enough. Here in VA that’s about November

[@Ryansvikingbeard]

This video is a mood- and I’m feeling moody ❤

[@03maggield]

I loooooooove so much that you are in my hometown!!!!

[@Erintheconartist]

Hello from Australia! Good to see you back

[@melissalandreth4274]

Love this series!

[@MoonLightBreads]

Never heard of Kolaches before; they look super yummy especially the persimmon one!

[@swenyb.2976]

You did well! Greetings from Czech!

[@SuperFluffyhippo]

Coming from South East New Mexico, basically on the border of west TX, I can say the savory kolaches are much more prevalent here. The hotdog or sausage style wrapped like a pig in a blanket with jalapeno and cheese on top are definitely the most Americanized version of the kolaches, but they are delicious!

[@drewwilson9139]

We need a Claire (&Harris?) colab with MeatEater and Jesse!

[@Ottokae20]

Really love the experience and he’s so nice

[@jemetiuswade1461]

Dang Rhonda loves in Austin 😮 seems like everybody landed on there feet that's amazing

[@ethanbastian5779]

I really love that when he’s unsure about ingredient ratios or wants to check if the kneading is done, he just touches the dough and can instantly be like “oh yeah, that feels right”

[@disposable4356]

Love love love kolaches. Can't wait to try this dough recipe!

[@CSaffitz]

Hope you enjoy, thank you for watching (& for the comment)

[@1114gg]

So relieved to see you back. As if January isn't long enough, right?