Jane & Michael Stern

"Must-Try: The little 2×2 sweet-dough pastries are here available in more than a dozen variations including traditional poppyseed, apricot, prune, and cheese as well as the kolache variant known as a klobasnik, which is the sweet dough baked around a chunk of smoky sausage."

Veronica Meewes

"STILL the best kolaches in Texas (so far), hands down!"

Meredith Bethune

"The raspberry and cream cheese kolache was a perfect little pillow cradling pools of sweet filling that slid down my throat all too easily. But the sauerkraut, sausage, and Swiss cheese kolasnik blew my mind: a fluffy sweet roll, soft but not falling apart, stuffed with real kielbasa, tangy sauerkraut, and melted cheese."

Summer Anne Burton

"The kolache, a popular treat in Central Europe, has become a staple in the Texas culinary world, and Czech Stop offers the best of the best. The drive between Austin and Dallas just doesn’t feel right without a box of their kolaches, whether you prefer the traditional sweet kind with a cheese or fruit filling, or the savory U.S. variation stuffed with ham or sausage."

Laura Preston

"The dough was pillowy and soft, fillings plentiful and mouth-watering. We were left wanting more."

Les Thomas

"At least I’m not the only traveler who’s addicted to kolaches—delicious, yeast-dough pastries filled with fruit, meat, and sometimes vegetables. Even in the wee hours of the morning on a late-night drive to Austin, I can’t pass up the 24/7 bakery that’s the Valhalla of the kolache world."

Zac Crain

"I’d generally get something with a little less heritage to it, and definitely on the savory side: hot chubbies (klobasniki made with spicy sausage and sometimes cheese), maybe, or a ham and cheese puff (more or less what it sounds like). It’s a move I’d still recommend."

Elizabeth Abrahamsen

"No Texas kolache bucket list would be complete without a trip to the Czech Stop in West. Located in a Shell station on Highway 35 between Waco and Dallas, no one would suspect that the unassuming brown building housed some of Texas’s most delectable treats."

Stephen Harrigan

"As for the kolaches themselves, I found the Czech Stop’s to be consistently fresh and—given the demands of mass production—reasonably authentic, based on a family recipe that Evelyn Cepak, who manages the original storefront, bequeathed to the institution decades ago."

John M. Glionna

"The Czech Stop is the place where locals and passers-through stop for the meat and fruit kolaches, (pronounced koh-law-chee,) a taste of the town’s Central European roots."