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Dobre Dobre: Baking from Poland and Beyond
Discover the vast and varied Polish baking tradition, old and new, Jewish and diasporic, in this authoritative collection of 120+ recipes from James Beard Award finalist Laurel Kratochvila. Poland’s distinctive baking culture is a product of its rich and complicated history, from the World Wars to the rise of Communism to the cultural exchange that inevitably happens to a country with seven neighbors and endless migration. Step into the Polish piekarnia (bakery) and be greeted by an abundance of tiny cookies and rugelach, decorative layer cakes and cheesecakes, sweet yeast buns and danishes, and hearty rye breads and sourdough loaves. In this repertoire-expanding baking book, American-born, Berlin-based baker and 2023 James Beard Award finalist Laurel Kratochvila brings you more than 120 familiar and inventive treasures—innovative recipes of her own and from pioneering Polish bakers, Horseradish, Beet, and Summer Greens Bialys Sunflower Rye Loaf Plum Butter Carnival Donuts Rano Piekarnia’s Summer Bilberry Buns Chocolate and Whipped Cream Warsaw Cake Karpatka (Cream and Choux Cake) Soft Iced Toruń Gingerbread Rose and Almond Jewel Rugelach Twisted Krakow Bagels Sauerkraut and Mushroom Rolls And much more. Vivid storytelling and fascinating historical details illuminate each recipe’s If you want to start a fight with a French person, tell them that baba au rhum is Polish. In the eighteenth century, while exiled in France, Polish King Stanislaw I sent a dry babka back to the kitchen, spurring his pastry chef to soak it in sweetened alcohol to everyone’s delight—and thus, the emblematic French dessert was born in a Polish court. Beautiful photography makes it feel as if you're right there beside Laurel, stepping into a warm bakery on a cold winter's day, picking baskets of wild bilberries in July, and biting into a soft yeasted bun, jammy strawberries oozing down your chin. Cheesecakes, wafer cookies, gingerbread, country These recipes aren't just for those curious about the new wave of Polish bakeries or nostalgic for the old-world treats or Jewish delights of their childhood—they're for any home baker looking to fill their cookie jars and bread boxes with inspiration. EXPERT AUTHOR + RELIABLE Lauded professional baker Laurel Kratochvila is the owner of Fine Bagels bakery and café in Berlin and author of the award-nominated cookbook New European Baking. Her thoroughly tested, reliable recipes range from easy to advanced and include clear instructions and step-by-step directions for making and shaping various base doughs. SURVEY OF POLISH Dobre Dobre's curated selection of more than 120 recipes encapsulates the wide range and diversity of Poland's exciting baking culture. Discover contemporary spins on the classics, traditional holiday treats, desserts from the diaspora, recipes with Jewish roots, including bagels, bialys, and challah, and much more. No one book can capture a country's entire baking catalog, but Dobre Dobre comes close. UPLIFTS PIONEERING In addition to Kratochvila’s work, the book spotlights ten stars on the Polish baking scene and in the diaspora by featuring their recipes. BEAUTIFUL Visit Poland via these stunning photographs and delectable recipes, perfect for armchair travelers and heritage seekers. Perfect Home bakers of all levels Bakers of Jewish or Eastern European heritage Those curious about the ongoing bakery renaissance in Eastern, Central, and Northern Europe Cookbook collectors Buyers of books like Mooncakes and Milk Bread by Kristina Cho, New World Baking by Bryan Ford, Scandinavian from Scratch by Nichole Accettola, Mamushka by Olia Hercules, and The Nordic Baking Book by Magnus Nilsson
360 pages, Hardcover
Published October 14, 2025
15 people are currently reading
95 people want to read
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Displaying 1 - 25 of 25 reviews
September 29, 2025
Thanks so much to NetGalley for the free Kindle book. My review is voluntarily given, and my opinions are my own.
This cookbook reminded me so much of my childhood and all the time spent in the kitchen with my grandma. All the wonderful food she cooked, and how glad I am to have her recipes. I think that I will try the poppy seed bread here and compare it to my grandma's. It would be interesting to see which one is better. Actually, I would have to make both at the same time, since I haven't made a loaf in years.
I have reviewed tons of cookbooks lately, and some of them are very amazing. There were a few that I thought about buying but never have. I will be putting this on my Amazon wishlist. I'm not sure if I will ever buy it, as I just can't buy every book I want, but I am going to be putting it on my maybe list.
Definitely would recommend!
This cookbook reminded me so much of my childhood and all the time spent in the kitchen with my grandma. All the wonderful food she cooked, and how glad I am to have her recipes. I think that I will try the poppy seed bread here and compare it to my grandma's. It would be interesting to see which one is better. Actually, I would have to make both at the same time, since I haven't made a loaf in years.
I have reviewed tons of cookbooks lately, and some of them are very amazing. There were a few that I thought about buying but never have. I will be putting this on my Amazon wishlist. I'm not sure if I will ever buy it, as I just can't buy every book I want, but I am going to be putting it on my maybe list.
Definitely would recommend!
March 7, 2026
This was one of those cookbooks that I found the writing and stories were just as exciting as the recipes! I love that she brings history to the table for us as we bake Chleb Pradnicki, learn about the bagel’s humble beginnings, and how WWII re-shaped the baking scene in Poland. For some reason before this book I never really considered why poppy seeds are so common on bagels- I will smile and think of rolling red poppy fields in Poland from now on when I eat them!
The recipes are easy to follow and well written, I appreciated the inclusion of both standard and metric measurements for everyone! I will be adding this cookbook to my collection and look forward to working my way through many of the recipes.
The recipes are easy to follow and well written, I appreciated the inclusion of both standard and metric measurements for everyone! I will be adding this cookbook to my collection and look forward to working my way through many of the recipes.
January 9, 2026
This is a really intriguing cookbook with recipes that are unique and easy to follow. The photos are also really helpful. There is a wide array of recipes and I think just about everyone could find something they want to try. I'm excited to try the Stovetop Flatbread,Rose Petal Donuts, Marble Cake,Fried Angel Wing Cookies and Eclairs. Special Thank You to Laurel Kratochvila, Chronicle Books and Netgalley for allowing me to read a complimentary copy in exchange for an honest review.
June 17, 2025
This book is beautifully simple and provides a selection of recipes for all Polish staples. The recipes are easy to follow and clear while the photography is stunning. I love that the names of the dishes are in Polish and English and measurements are in milligrams and cups. I enjoyed it so much that I plan to order it and cook my way through it. Dobre, Dobre is truly one great baking book.
July 31, 2025
So many different kinds of bread. Seems easy enough a beginner like me could make them. The photos make the food look so good.
4 stars
4 stars
January 4, 2026
Glad I borrowed this from the library. The recipes may be good but the book is unreadable. The font is too small, with crazy colors that make the print invisible. White on beige! Ridiculous. Don’t you know that older people buy books but only ones that they can actually read.
June 25, 2025
This is the perfect baking guide for someone like me. My parents were both from Poland, and growing up all we ate was Polish food at home. My mom was also quite the baker, her babka and kolaczki were known throughout the neighborhood. “Dobre Dobre: Baking from Poland and Beyond” by Laurel Kratochvila brings back many of those memories and adds a few more to repertoire of Polish breads and desserts.
To start, Ms. Kratochvila gets you through the basics: how to work with yeasted dough and sourdough. Not only are things explained fully, but also the step-by-step illustrations on forming the dough are a godsend. Now we can start baking. Part One is chleb, breads, which includes bagels, bialys, and other traditional Polish and Jewish staples. Each recipe includes a brief history/introduction, some tips, plus detailed ingredient lists and instructions. I especially appreciate that the total time required is laid out for each step at the start of the recipe, saving yourself from any nasty surprises along the way. Every single recipe is also gorgeously photographed, so you know exactly what it should look like. I think my favorite from this section has to be one of the rye breads, a Polish tradition.
Part Two is drozdze, yeasted breads, and this is where Ms. Kratochvila blew me away. She started the section with five different dough recipes, five slightly different basics, that could be used again and again to make many different breads, cakes, etc. I had never thought of Polish baking in this way, now I know what I need to master. The Polish crescent rolls, both plain and filled, bring back so many memories and are some of my favorites. But the babka, the plum sheet cake, the apple fritters, and of course the paczki all bring me back to my mother’s baking at home.
Part Three is ciastka, cakes. Once again, we start with two basic doughs that will be used throughout this section. Of course the highlight of this section is szarlotka, a very traditional Polish apple cake, but we also have Polish crumb cake, the “Warsaw cake”, and many others.
Part Four is cziasteczka, cookies. We start with yet one more dough to learn, but many of the recipes use the previous doughs as a starting point. The shortbread “machine cookies” that Ms. Kratochvila describes were a constant in our home, using the meat grinder to produce an unbroken log of shortbread with a very distinctive shape, the picture could have come directly from my childhood! And chrustciki, never called faworki at my house, are still my all-time favorite Polish cookie. I have a different recipe for kolaczki then this book, using melted vanilla ice cream in the dough, but the Chicago-style kolaczki is another classic.
Part Five is ptysie etc., specialty desserts. One more dough recipe, choux, and a heck of a lot of meringues. Meringues are not my thing, but we also have Polish cheesecake, different from what you’re probably used to seeing, another favorite.
And finally we have Part Six, extras. These are mostly fillings that are called for throughout the other sections, along with toppings.
Once again, this is a cookbook that I will purchase the day it comes out. Ms. Kratochvila captures the heart of Polish baking, the versatility of using what’s available and fresh, the goodness of using natural ingredients. Both the old-style goods and the newer interpretations are wonderful and show that this is a culture that respects its traditions but yet keeps moving forward. Excellent addition to any kitchen. And yes, Poland does have the best dill pickles.
I requested and received a free advanced electronic copy from Chronicle Books via NetGalley. Thank you!
To start, Ms. Kratochvila gets you through the basics: how to work with yeasted dough and sourdough. Not only are things explained fully, but also the step-by-step illustrations on forming the dough are a godsend. Now we can start baking. Part One is chleb, breads, which includes bagels, bialys, and other traditional Polish and Jewish staples. Each recipe includes a brief history/introduction, some tips, plus detailed ingredient lists and instructions. I especially appreciate that the total time required is laid out for each step at the start of the recipe, saving yourself from any nasty surprises along the way. Every single recipe is also gorgeously photographed, so you know exactly what it should look like. I think my favorite from this section has to be one of the rye breads, a Polish tradition.
Part Two is drozdze, yeasted breads, and this is where Ms. Kratochvila blew me away. She started the section with five different dough recipes, five slightly different basics, that could be used again and again to make many different breads, cakes, etc. I had never thought of Polish baking in this way, now I know what I need to master. The Polish crescent rolls, both plain and filled, bring back so many memories and are some of my favorites. But the babka, the plum sheet cake, the apple fritters, and of course the paczki all bring me back to my mother’s baking at home.
Part Three is ciastka, cakes. Once again, we start with two basic doughs that will be used throughout this section. Of course the highlight of this section is szarlotka, a very traditional Polish apple cake, but we also have Polish crumb cake, the “Warsaw cake”, and many others.
Part Four is cziasteczka, cookies. We start with yet one more dough to learn, but many of the recipes use the previous doughs as a starting point. The shortbread “machine cookies” that Ms. Kratochvila describes were a constant in our home, using the meat grinder to produce an unbroken log of shortbread with a very distinctive shape, the picture could have come directly from my childhood! And chrustciki, never called faworki at my house, are still my all-time favorite Polish cookie. I have a different recipe for kolaczki then this book, using melted vanilla ice cream in the dough, but the Chicago-style kolaczki is another classic.
Part Five is ptysie etc., specialty desserts. One more dough recipe, choux, and a heck of a lot of meringues. Meringues are not my thing, but we also have Polish cheesecake, different from what you’re probably used to seeing, another favorite.
And finally we have Part Six, extras. These are mostly fillings that are called for throughout the other sections, along with toppings.
Once again, this is a cookbook that I will purchase the day it comes out. Ms. Kratochvila captures the heart of Polish baking, the versatility of using what’s available and fresh, the goodness of using natural ingredients. Both the old-style goods and the newer interpretations are wonderful and show that this is a culture that respects its traditions but yet keeps moving forward. Excellent addition to any kitchen. And yes, Poland does have the best dill pickles.
I requested and received a free advanced electronic copy from Chronicle Books via NetGalley. Thank you!
October 1, 2025
I knew this book was going to ruin me the second I read the line about how the author fell in love with Polish baking because she hated Czech pickles. That is elite origin story energy. I’m sorry, but “I crossed a border and accidentally found a hundred years of my ancestry in a yeasty back-alley pastry shop” is the kind of chaos-romantic storytelling I live for. I would watch an entire A24 movie about this woman’s love affair with a vegetable stand and a date who knew where the good pickles were.
And yes, the recipes are brilliant and the photography is stunning and the layout is as crisp and clean as a fresh croissant shell. But let’s be real, that’s not why I’m obsessed. I’m obsessed because this is a baking book with generational trauma, diaspora drama, and deep-fried spiritual awakenings. This thing has layers, and not just the laminated dough kind.
Laurel Kratochvila isn’t just teaching you how to make a plum-streaked babka or a jammy kolaczki that’ll put your grandma’s to shame. Sorry, Babcia, but it’s true. She’s inviting you to sit in the messy, emotional middle of cultural inheritance. This is where Jewish and Polish and diasporic and post-war and post-Communist baking all swirl together like poppy seeds in sweet cheese dough. It's tender and fierce and full of kitchen ghosts.
And the structure? Immaculate. Six banging chapters walk you through breads, buns, cakes, cookies, choux, and fillings like she’s leading you into battle with a stand mixer and a dream. She’s not just giving you a recipe. She’s giving you a blueprint for resurrection. Want to make Brick Lane beigels in your Midwestern kitchen while crying about your complicated ancestry? She’s got you. Want to rage-bake a sour cherry rugelach because no one in your family wrote anything down? Babe, the dough is in the fridge.
Also. The diversity of doughs in this book could be its own Marvel multiverse. How many babkas is too many babkas? Trick question. The limit does not exist. You get rugelach, pączki, challah, chalka, bilberry buns, jam cookies, bundts, danishes, kolaczki, freaking onion brioche. This book doesn’t just have range. It has emotional range. There are pages that feel like reading your grandmother’s diary and others that feel like standing in a Berlin bakery getting punched in the face by the smell of hot butter and nostalgia.
But the most clutch thing? Laurel doesn’t pretend this is some pure, untouched culinary tradition. She names the mess. She talks about loss and displacement and how half the bakers in Poland used to be Jews until war and history shattered that lineage. She doesn’t just acknowledge the gaps. She builds bridges across them with recipes. Then she tells you to get a kitchen scale like a responsible adult because baking is science, people.
I’m giving this one a chaotic, buttery, soul-reclaiming 4.5 stars and putting it on the “books I will 100% bake from and also cry over in the same afternoon” shelf.
Thank you to Chronicle Books and NetGalley for the ARC and for feeding my deep need to cry into a bowl of poppy seed filling at 1 a.m. This book didn’t just make me hungry. It made me feel haunted and hugged at the same time. Like if a babka could whisper, “You are your ancestors’ wildest dreams,” while also telling you to check your oven temp.
And yes, the recipes are brilliant and the photography is stunning and the layout is as crisp and clean as a fresh croissant shell. But let’s be real, that’s not why I’m obsessed. I’m obsessed because this is a baking book with generational trauma, diaspora drama, and deep-fried spiritual awakenings. This thing has layers, and not just the laminated dough kind.
Laurel Kratochvila isn’t just teaching you how to make a plum-streaked babka or a jammy kolaczki that’ll put your grandma’s to shame. Sorry, Babcia, but it’s true. She’s inviting you to sit in the messy, emotional middle of cultural inheritance. This is where Jewish and Polish and diasporic and post-war and post-Communist baking all swirl together like poppy seeds in sweet cheese dough. It's tender and fierce and full of kitchen ghosts.
And the structure? Immaculate. Six banging chapters walk you through breads, buns, cakes, cookies, choux, and fillings like she’s leading you into battle with a stand mixer and a dream. She’s not just giving you a recipe. She’s giving you a blueprint for resurrection. Want to make Brick Lane beigels in your Midwestern kitchen while crying about your complicated ancestry? She’s got you. Want to rage-bake a sour cherry rugelach because no one in your family wrote anything down? Babe, the dough is in the fridge.
Also. The diversity of doughs in this book could be its own Marvel multiverse. How many babkas is too many babkas? Trick question. The limit does not exist. You get rugelach, pączki, challah, chalka, bilberry buns, jam cookies, bundts, danishes, kolaczki, freaking onion brioche. This book doesn’t just have range. It has emotional range. There are pages that feel like reading your grandmother’s diary and others that feel like standing in a Berlin bakery getting punched in the face by the smell of hot butter and nostalgia.
But the most clutch thing? Laurel doesn’t pretend this is some pure, untouched culinary tradition. She names the mess. She talks about loss and displacement and how half the bakers in Poland used to be Jews until war and history shattered that lineage. She doesn’t just acknowledge the gaps. She builds bridges across them with recipes. Then she tells you to get a kitchen scale like a responsible adult because baking is science, people.
I’m giving this one a chaotic, buttery, soul-reclaiming 4.5 stars and putting it on the “books I will 100% bake from and also cry over in the same afternoon” shelf.
Thank you to Chronicle Books and NetGalley for the ARC and for feeding my deep need to cry into a bowl of poppy seed filling at 1 a.m. This book didn’t just make me hungry. It made me feel haunted and hugged at the same time. Like if a babka could whisper, “You are your ancestors’ wildest dreams,” while also telling you to check your oven temp.
May 12, 2025
Book Review: Dobre Dobre: Baking from Poland and Beyond by Laurel Kratochvila
Rating: ★★★★★ (5/5)
Review:
Laurel Kratochvila’s Dobre Dobre: Baking from Poland and Beyond is a masterful exploration of Polish baking traditions, blending historical depth with contemporary relevance. As a James Beard Award finalist and Berlin-based baker, Kratochvila brings authority and passion to this collection of 120+ recipes, spanning Jewish, diasporic, and regional Polish influences. The book stands out for its meticulous research, accessible instructions, and celebration of Poland’s rich culinary heritage.
Strengths:
Cultural Depth: Kratochvila contextualizes each recipe with historical and cultural insights, transforming the book into both a cookbook and a scholarly resource on Polish baking traditions.
Diverse Recipes: From rustic breads to intricate pastries, the recipes honor authenticity while accommodating modern kitchens. Highlights include Jewish challah variations and lesser-known regional specialties.
Visual and Structural Appeal: The book’s elegant design and photography enhance usability, while clear instructions cater to bakers of all levels.
Areas for Improvement:
A glossary of Polish baking terms could further aid readers unfamiliar with the cuisine.
More vegan/gluten-free adaptations would broaden accessibility without compromising tradition.
Acknowledgments:
Thank you to NetGalley and the publisher for providing an advanced reader copy. Gratitude to Laurel Kratochvila for this authoritative, heartfelt tribute to Polish baking—a must-read for culinary historians and home bakers alike.
Recommended For: Food historians, baking enthusiasts, and anyone seeking to explore Central European culinary traditions. A landmark work in its genre.
Rating: ★★★★★ (5/5)
Review:
Laurel Kratochvila’s Dobre Dobre: Baking from Poland and Beyond is a masterful exploration of Polish baking traditions, blending historical depth with contemporary relevance. As a James Beard Award finalist and Berlin-based baker, Kratochvila brings authority and passion to this collection of 120+ recipes, spanning Jewish, diasporic, and regional Polish influences. The book stands out for its meticulous research, accessible instructions, and celebration of Poland’s rich culinary heritage.
Strengths:
Cultural Depth: Kratochvila contextualizes each recipe with historical and cultural insights, transforming the book into both a cookbook and a scholarly resource on Polish baking traditions.
Diverse Recipes: From rustic breads to intricate pastries, the recipes honor authenticity while accommodating modern kitchens. Highlights include Jewish challah variations and lesser-known regional specialties.
Visual and Structural Appeal: The book’s elegant design and photography enhance usability, while clear instructions cater to bakers of all levels.
Areas for Improvement:
A glossary of Polish baking terms could further aid readers unfamiliar with the cuisine.
More vegan/gluten-free adaptations would broaden accessibility without compromising tradition.
Acknowledgments:
Thank you to NetGalley and the publisher for providing an advanced reader copy. Gratitude to Laurel Kratochvila for this authoritative, heartfelt tribute to Polish baking—a must-read for culinary historians and home bakers alike.
Recommended For: Food historians, baking enthusiasts, and anyone seeking to explore Central European culinary traditions. A landmark work in its genre.
June 4, 2025
I love baking, but I love baking things that are new to me even more. Dobre Dobre was an entirely new experience in baking that I have never done before.
To get started, DOBRE DOBRE gave an excellent overview over the ingredients, special tools, and history of Polish baking that was really great to know going into this cookbook. The section on working with different doughs really shed light into an area of baking that was new for me. It was clear, organized, and really supports the reader who is new to this method of baking.
The measurements are both in volume and weight, which allows both metric and imperial bakers to use the book. Each recipe comes with a brief introduction of the food, which feels really nice and adds a bit of charm to the cookbook. The baking instructions are written in paragraph form and unnumbered, which felt a bit stressful at first, but I quickly fell into the swing of the recipe once I got started.
There is a huge range of different recipes in this book, and it's easy to find something new and exciting to try for any meal.
The design of the book is clean and simple, with the written recipes a solid white background. Opposite of most recipes is a photo of the food, which are all beautifully photographed. It feels very pleasing to the eye.
The first recipe I tried was the Plummy Yeasted Tray Cake and it was delicious! The instructions were easy to follow and the ingredients were easy to source. Let me tell you- we all had to pause a moment to savor this cake because it was outstanding!
Overall, DOBRE DOBRE is a vivid, diverse, and exquisite cookbook that any baker would enjoy.
To get started, DOBRE DOBRE gave an excellent overview over the ingredients, special tools, and history of Polish baking that was really great to know going into this cookbook. The section on working with different doughs really shed light into an area of baking that was new for me. It was clear, organized, and really supports the reader who is new to this method of baking.
The measurements are both in volume and weight, which allows both metric and imperial bakers to use the book. Each recipe comes with a brief introduction of the food, which feels really nice and adds a bit of charm to the cookbook. The baking instructions are written in paragraph form and unnumbered, which felt a bit stressful at first, but I quickly fell into the swing of the recipe once I got started.
There is a huge range of different recipes in this book, and it's easy to find something new and exciting to try for any meal.
The design of the book is clean and simple, with the written recipes a solid white background. Opposite of most recipes is a photo of the food, which are all beautifully photographed. It feels very pleasing to the eye.
The first recipe I tried was the Plummy Yeasted Tray Cake and it was delicious! The instructions were easy to follow and the ingredients were easy to source. Let me tell you- we all had to pause a moment to savor this cake because it was outstanding!
Overall, DOBRE DOBRE is a vivid, diverse, and exquisite cookbook that any baker would enjoy.
May 10, 2025
Thank you Netgalley, Chronicle Books, and Laurel Kratochvila for sending me this advanced review copy for free. I am leaving this review voluntarily.
This book is so beautiful!
I don't have much experience with Polish food, but this book taught me so much. The photography is stunning, and was making my mouth water as I was flipping through the pages. The step by step photos for some of the recipes is something I wish more cookbooks had.
The explanation of the ingredients and their differences was really helpful, and I loved the tips scattered throughout the book. There are detailed directions at the beginning of each section too.
The directions are fairly clear and easy to understand. I think an advanced beginner could tackle any of these recipes with no issues.
I don't think I've ever seen this wide variety of breads and baked goods in one book. There were so many different kinds of bread, and they all looked so delicious. There is everything from rustic bread, to rolls, to bagels. Don't even get me started on the pastries. My stomach was growling the whole time while browsing that section. The cakes and cookies looked divine, and I think I heard angels singing in the background.
This cookbook is a must buy if you enjoy baking. It's so very well rounded, and there was a great balance of sweet and savory treats. I bed this would be an amazing resource for your holiday baking as well. Surprise you friends and family with unique treats they have never had before.
This book is so beautiful!
I don't have much experience with Polish food, but this book taught me so much. The photography is stunning, and was making my mouth water as I was flipping through the pages. The step by step photos for some of the recipes is something I wish more cookbooks had.
The explanation of the ingredients and their differences was really helpful, and I loved the tips scattered throughout the book. There are detailed directions at the beginning of each section too.
The directions are fairly clear and easy to understand. I think an advanced beginner could tackle any of these recipes with no issues.
I don't think I've ever seen this wide variety of breads and baked goods in one book. There were so many different kinds of bread, and they all looked so delicious. There is everything from rustic bread, to rolls, to bagels. Don't even get me started on the pastries. My stomach was growling the whole time while browsing that section. The cakes and cookies looked divine, and I think I heard angels singing in the background.
This cookbook is a must buy if you enjoy baking. It's so very well rounded, and there was a great balance of sweet and savory treats. I bed this would be an amazing resource for your holiday baking as well. Surprise you friends and family with unique treats they have never had before.
May 8, 2025
My father was Polish. My mother wasn’t and we ate almost no Polish food in my house. Even so, I joined a Polish recipe group on Facebook and when I this book was offered to me, I knew I wanted to review it.
This book is full of recipes to intrigue Polish cooks and wannabes. The author explains that she had moved to Prague from the Boston area and was in search of a good half-sour pickle. (I know the problem, myself. My father’s and my favorite kind of pickle is hard to find where I live now.) She was advised to go to Poland and while there she fell in love with their baking.
With these Chapters, there must be several recipes that you’ll want to try:
Chleb: Breads, Rolls, & Bagels
Drozdze: Yeasted Buns & Breads
Ciastka: Slab Cakes, Layer Cakes & Bundts
Ciasteczka: Cookies, Small-Bites & Wafers
Ptysie, Bezy & Serniki: Meringues & Cheesecakes
Extras: Fillings, Creams, & Toppings
I know there are quite a few recipes that I want to try. And the gorgeous photos make everything look so delicious. The problem will be where to start. And yes, I will be telling people in my Polish recipe group about this book.
This book is full of recipes to intrigue Polish cooks and wannabes. The author explains that she had moved to Prague from the Boston area and was in search of a good half-sour pickle. (I know the problem, myself. My father’s and my favorite kind of pickle is hard to find where I live now.) She was advised to go to Poland and while there she fell in love with their baking.
With these Chapters, there must be several recipes that you’ll want to try:
Chleb: Breads, Rolls, & Bagels
Drozdze: Yeasted Buns & Breads
Ciastka: Slab Cakes, Layer Cakes & Bundts
Ciasteczka: Cookies, Small-Bites & Wafers
Ptysie, Bezy & Serniki: Meringues & Cheesecakes
Extras: Fillings, Creams, & Toppings
I know there are quite a few recipes that I want to try. And the gorgeous photos make everything look so delicious. The problem will be where to start. And yes, I will be telling people in my Polish recipe group about this book.
December 8, 2025
A comprehensive and engaging dive into Polish baking and history. It's easy to see why this book is getting so much press - it's a lovely read that blend's the author's personal journey with a deep dive into Polish baking and history. The book is pretty evenly split between savory and sweet recipes, ranging from rolls and bagels to yeasted breads, cakes, cookies and other classic treats and sweets. Sourdough eithusiasts will appreciate hte inclusion of several recipes using a sourdough culture.
This is definitely a book geared toward accomplished home bakers, especially those who enjoy breadmaking. I’m particularly excited to try the sour milk and soda buns, the kaiser rolls (they remind me of childhood deli sandwiches), and the kolaczkis. And who knew Chicago coined the American name for jam-filled dough?
This is definitely a book geared toward accomplished home bakers, especially those who enjoy breadmaking. I’m particularly excited to try the sour milk and soda buns, the kaiser rolls (they remind me of childhood deli sandwiches), and the kolaczkis. And who knew Chicago coined the American name for jam-filled dough?
August 30, 2025
This book made me want to plan a trip to Poland, or at the very least track down the nearest Polish bakery (sadly lacking in my corner of the world). Until now, I hadn’t given much thought to Polish cuisine or its baked goods, but clearly that was an oversight. The photography is absolutely stunning, and I could happily flip through these pages just to drool over the images. While the cover first caught my eye, the recipes inside are every bit as delightful.
French pastries may have long held the spotlight, but it’s wonderful to see Polish pastries getting their moment. After reading this, all I want is a napoleonka.
Thank you to NetGalley, Chronicle Books, and Laurel Kratochvila for providing this advanced copy in exchange for my honest review.
French pastries may have long held the spotlight, but it’s wonderful to see Polish pastries getting their moment. After reading this, all I want is a napoleonka.
Thank you to NetGalley, Chronicle Books, and Laurel Kratochvila for providing this advanced copy in exchange for my honest review.
January 4, 2026
I'm an avid baker and half Polish, and while my grandma did much Polish cooking, she was not a baker. So I was super excited to try this book to bake more into my heritage.
I don't recommend this cookbook unfortunately. I find the recipes very verbose and simultaneously not very clear, and 2 out of 2 recipes I've tried have had mistakes in them, one of them, the biały, extremely problematic! (There is no description of cooking the onion/garlic, AND they take more than double the stated baking time!) I'm super disappointed that these recipes didn't seem to be thoroughly tested. I'm going to give this cookbook one more recipe a try, but.... what a bummer.
You'll note the vast majority of reviews here talk about people being excited to TRY the recipes... but they haven't actually. :-/
I don't recommend this cookbook unfortunately. I find the recipes very verbose and simultaneously not very clear, and 2 out of 2 recipes I've tried have had mistakes in them, one of them, the biały, extremely problematic! (There is no description of cooking the onion/garlic, AND they take more than double the stated baking time!) I'm super disappointed that these recipes didn't seem to be thoroughly tested. I'm going to give this cookbook one more recipe a try, but.... what a bummer.
You'll note the vast majority of reviews here talk about people being excited to TRY the recipes... but they haven't actually. :-/
May 21, 2025
Within the pages of Dobre Dobre, you will find an amazing assortment of European baked goods, each one accompanied by an introductory story about the origin of the dish or a memory the author has of enjoying the dish. Normally I like to make a list of the handful of recipes I want to attempt in my own kitchen, but there are so many recipes to choose from- delicious breads and cakes and pastries, that it will be hard to narrow my choices down and I am just going to bookmark every recipe! The first ones I plan on trying are the Lekach (honey cake), the 'Szarlotka' I & II (Shortbread apple cake and Jewish apple pie) and the coconut macaroons.
*digital ARC from netgalley but definitely on my need-to-own physical cookbook list!
*digital ARC from netgalley but definitely on my need-to-own physical cookbook list!
May 27, 2025
As someone who has a heritage that includes Polish influences, this cookbook was like a glimpse into my grandmother's mental cookbook. You know the one. The delicious meals that Grandma made out of a bit of this and a bit of that, with never a recipe in sight. Those recipes and means that vanished when Grandma left us.
The step-by-step instructions with pictures had me in a swoon. I would buy this book just for the step-by-step instructions and pictures in the sourdough section alone!
The step-by-step instructions with pictures had me in a swoon. I would buy this book just for the step-by-step instructions and pictures in the sourdough section alone!
July 7, 2025
Netgalley ARC-chocked full of information and pictures, the recipes themselves are not very diverse. There are five chapters, and each chapter seems to be comprised of one recipe and a multitude of variations. I was hoping to see more diversity as Polish food can be wide-ranging. It'll be a great coffee table book in a café somewhere, but I don't see many people trying them at home.
May 25, 2025
My best friend is of Polish descent so this book is something dear to my heart. I’ll be honest this isn’t going to be a book for someone that’s new to baking. The recipes are complex but written in an easy to follow way. They are worth the time to learn how to make these delicacies.
October 13, 2025
Dobre Dobre is a beautiful cookbook focused on Polish baking. I loved the narratives around each recipe, explaining the history. I also liked the level of detail of the recipes, and the photos make you want to bake immediately!
Thank you to Netgalley and to Chronicle Books for an ARC.
Thank you to Netgalley and to Chronicle Books for an ARC.
March 1, 2026
Dobre Dobre is an interesting cookbook of recipes that have been influenced by Polish cuisine. It includes interesting historical tidbits of why the recipe exists or how it came to be popularized along with a detailed step-by-step recipe.
July 22, 2025
Delicious, decadent, and doable. These recipes all will be sure to entice and feed all members of your family.
November 3, 2025
Thanks to the publisher and NetGalley for letting me review this book. I enjoy trying different cuisines and trying new recipes. There’s quite a few I can’t wait to try and the photos were gorgeous.
June 20, 2025
Thanks to NetGalley for the e-ARC of this excellent cookbook! So many delectable, mouthwatering desserts that I cannot wait to make. Gorgeous photos too
March 29, 2026
Love the layered context about how tradition and identity are tirelessly represented in these traditions, and how important the steps are to know, because the most important things in what nourishes are these little details. Complete with the recipes are the step by step preparations, and we are interacting with a past that transcends the more temporary shortcuts.
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