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In addition to its namesake Supreme Kringle Bakery, offers tons of other classic pastries.
The pumpkin tea cake is a perfect option for fall.
Taedra Kant is carrying on her family's traditions at Supreme Kringle Bakery.
Try the chocolate chip cookie sandwiches stuffed with housemade buttercream.
When Lance and Lynda Twesme moved from Racine, Wisconsin, to Springfield, Missouri, they brought their most important possession: their Kringle recipe. A large, oval Danish pastry made with 39 layers of buttery dough and filled with everything from cream cheese to fruits to chocolate, the Kringle is the focus of Supreme Kringle Bakery, which the couple opened in 1988.
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Available from November through December, the holiday Kringle features apples, cream cheese, sugared pecans and cranberries tucked inside the buttery layers of flaky crust. “[It has] lots and lots of butter,” Kant says. “Butter makes everything better.”
Pumpkin Tea Cake
Skip the pumpkin pie and opt for this moist pumpkin cake covered in housemade sweet glaze. The light and airy dessert serves six to eight guests, and it also comes in cranberry and cranberry-orange flavors.
For the base of the coffee cake, Supreme Kringle Bakery combines butter, cream and puréed fruit, plus a swirl of housemade cream cheese. After it’s baked, the cake, which comes in a variety of flavors, is topped with sweet glaze.
Run by their daughter Taedra Kant today, the bakery’s menu has expanded to include other mouthwatering baked goods such as apple fritters, cherry turnovers, coffee cakes, old-fashioned cake donuts and chocolate chip cookie sandwiches stuffed with housemade buttercream.
The Kringle, however, is still the bestseller – the shop sold more than 10,000 last December alone. It comes in 24 flavors, including raspberry-cheese, German chocolate and pumpkin; customers can also create their own.
Supreme Kringle Bakery, 3314 S. National Ave., Springfield, Missouri, 417.881.5226, facebook.com/Supreme-Kringle-Bakery-118068704877349