When I lived in San Diego, I noticed an advertisement online for an exquisite pastry, that had been brought over to America from Europe. I enjoyed having friends and family to our home often, and so I was constantly looking for unique dishes to serve. I ordered one, and thereafter, they became a traditional holiday addition to our table. They are that good! When I moved to the Kansas City area, I was elated to have this very bakery in my own backyard. Now I can go to Strawberry Hill Povitica in Mission Kansas, and get one fresh!
Upon entering the bakery, you will encounter a display table with lidded platters containing samples of each of the different flavors of the povitica loaves. It is fun to taste-test each one, and it is helpful in making your selection for the day.
I was able to meet the owner, Marc, and learn the story of how his family brought this cultural specialty with them from Serbia. It all began with his great-great grandparents, Mike & Anna Momchiloviha.
Anna was only 16 in this wedding photo. It was an arranged marriage, as was common in so many societies back then. Mike & Anna wed in Austria, and soon thereafter immigrated to New York. At Ellis Island, a clerk assigned them an abbreviated new last name: Monchil. And so, the young couple made their way from New York to Chicago and finally to Kansas City in 1903. They intended to be cattle farmers, but ended up having 8 daughters, followed by 4 sons. They initially felt they didn’t have enough sons to be able to cattle ranch, so they became turkey farmers instead.
Their musical children grew up to form the Manchil Orchestra. One of the sisters was a seamstress who handmade all their gowns. They frequently played at dances for the troops at Fort Leavenworth.
Povitica was always a part of their family holidays. Thankfully, the tradition was continued through each successive generation. Long before the bakery existed, the family spent entire days making the povitica for special events. The grandmother would strip the beds, wash the sheets well, and place them on tables. The sheets were used to roll the bread loaves. The typical filling was a generous layer of English walnut and spices. It was spread out on a paper-thin pastry. After baking, the grandmother would then store the bread loaves in their refrigerator, which was their basement in those days.
Marc’s father, Harley, married into the family. As a young restauranteer, Harley felt it was time to share the family’s Povitica with the world. And so, eventually the Strawberry Hill Povitica bakery emerged.
They have come a long way from the above-picture on the left showing Marc with his father and brother…..to Marc selling their Povitica on HSN. Their dessert bread is world-renowned now. Marc has a client he ships to in Dubai. The shipping alone costs $300. But the ambrosial flavor and airy layers of dough make these delicacies unrivaled.
Marc says his great-great grandmother made English Walnut Povitica, which is still the most popular loaf purchased today. My favorite is the poppy seed.
The family is always coming up with clever ways to incorporate their loaves into a range of dishes, including using slices to make French toast or grilled cheese apple pie sandwiches. So, keep an eye on their Facebook page for good ideas! And if you are ever in the vacinity of Kansas City, stop by the bakery for an epicurean experience.