At the Kolache Shoppe on Richmond Ave., you’ll find kolaches made with both brisket (from Hinze’s BBQ in Wharton) and boudin (from Hebert’s, the Cajun specialty butcher just down the street), as well as venison and pork sausage from Junior’s Smokehouse, and chicken-apple sausage. The dimples of their kolaches are filled with Underbelly’s ginger marmalade or bourbon cajeta made with goat’s milk from Blue Heron Farm, just northwest of Houston.