• Kringle (pronounced kring-ul) has been a Racine area tradition since Danish immigrants brought the pastry here in the mid-19th century.
  • Kringle takes its name from certain knots and cleats in Scandinavian sailing lingo.
  • Kringle was originally pretzel-shaped. Racine bakers adopted the easy-to-serve oval shape that contains more delicious filling.
  • An authentic Danish Kringle is 32 layers of flaky dough filled with variety of fruit and nut fillings.
  • Kringle is made by repeatedly folding together butter and flour, then refrigerating the dough. This produces the delicate, flaky texture.
  • It takes about three days to make a Kringle from start to finish.
  • Almond, pecan and raspberry are among the most popular Kringle flavors.
  • Thousands of Kringles are shipped all over the world – particularly during the November/December holiday season.
  • Kringle has been featured on the Food Network, the Travel Channel, "Today" and “CBS Sunday Morning." President Barack Obama took home three Kringles (pecan, cherry and cheese) during a visit to Racine in June 2010.

(Contact:  Paul Holley, Real Racine, paul@realracine.com   262-884-6406)