You might almost walk past Bendtsen’s Bakery, then glimpse the pastry case and do a double take. Inside, oval kringles shine beside hand-rolled Danish that look like they were made just for you.
First-time visitors often say the flavors feel bigger than the modest storefront promises. Step in early, breathe the butter and sugar, and let curiosity pick your first slice.
A small shop with big pastry reputation
Bendtsen’s looks like a neighborhood stop you could miss if you blink. Step inside and the case tells a different story: oval kringles stacked like wreaths, glossy danish, neat cookies, and old-school cakes.
It feels personal, not staged, the kind of place where craft sits quietly in plain view. Locals stream in with specific orders while first-timers hover, eyes wide.
The surprise is immediate: textures, sizes, and finishes feel intentionally handmade. That gap between low-key exterior and rich pastry detail is why people talk.
Where it is and how to find it
Find Bendtsen’s at 3200 Washington Ave, Racine, WI 53405. Hours typically run Mon-Fri 6 AM to 5 PM, Sat 6 AM to 4 PM, closed Sunday. Call +1 262-633-0365, and check bendtsensbakery.com for any updates before you go.
Arrive early if you care about selection because many items are made in the morning. The most popular flavors move fast. Parking is straightforward, and the entrance is easy to spot once you know what you are looking for.
What to order first: kringle plus a surprise
Start with the oval kringle, Racine’s signature shape. Expect flaky layers, a gentle icing or sugar finish, and fillings like pecan, raspberry, cherry, and almond. Pecan is a local favorite for good reason: buttery crunch meeting tender pastry.
Add something unexpected: an oversized cinnamon roll that threatens your paper plate, a cream-filled Danish with a cool custard center, or a slice of cheesecake if it is on offer. Order a second item for contrast. You will learn how Bendtsen’s handles richness, balance, and texture in one visit.
How they make it: simple, hands-on tradition
Bendtsen’s points to a hand-rolled, multi-step method that favors patience over shortcuts. Dough is laminated, rested, and shaped into the distinct oval that defines their American kringle. You can see the outcome in clean layers and a finish that is never heavy-handed.
That restraint shows up as flake that shatters, not crumbles. Frosting is light or sugared, letting filling carry flavor. It reads like a family technique that stuck because it works, not because it is nostalgic marketing.
The early-morning rhythm and low-key counter service
Morning brings a warm sugar drift and a faint butter note that lingers on your jacket. A simple display case anchors the room, with staff moving quickly and kindly. Boxes scratch into shape as orders stack, and small talk hums like an old radio.
Regulars know exactly which tray to point at. You will watch quick hands slide kringles onto paper, fold lids, and ring up with practiced speed. It is unfussy counter service that makes room for questions and first-time curiosity.
Pair it with a short Racine detour
Grab a kringle to share and head toward the lakefront for a light walk and coffee. The fresh air pairs well with pecan sweetness. Keep napkins in the box and break off pieces while you stroll.
If you have another hour, window-shop along main-street blocks or pop into a small museum for a quick browse. The bakery sits in a spot that makes short detours easy. It turns a pastry run into a simple Racine outing without planning.
Practical tips and closing
Arrive in the morning for the widest selection. Kringles are sold as large ovals that slice easily for sharing. They ship and handle bigger orders, but call ahead for holidays and large quantities.
Bring a plan: pick one classic like pecan, then add a wildcard. Pay, box, and go make a small adventure of it. Try a single slice or share a whole kringle so you can decide firsthand what makes this low-key shop special.