A European Delicacy
Potica is our specialty, and we want to share the results of our generational Slovak recipe with you. Savor it alone or with ice cream, coffee, milk, or even a couple of slices of deli-style fine ham.
We’ve perfected our potica flavor:
Walnut potica is our bread-and-butter, perfected over decades and made with California walnuts from a respected family-owned walnut grower in Tulare, California.
All of our potica is made with all-natural ingredients and no artificial preservatives. Each pastry has a three-week shelf life and does great for months in the freezer.
Because we carefully pack and ship our potica via USPS, these pastries are excellent gifts even for far-away family, friends, or employees.
Look for our poticas at Lunds and Byerly’s, Kowalski’s, and many other Twin Cities locations. Find us also in northern Minnesota at Super One and other retail locations.
Ordering our potica is easy!
Each one-pound potica is $16.00 plus shipping and handling:
- 1 – 4 potica = $18
- 5 – 6 potica =$20
- 7 – 10 potica = $33
Please allow 3 to 5 business days for arrival.
Outside the lower 48 states? Please call before ordering for special shipping instructions and options.
We accept Visa, MasterCard, American Express, and Discover.
To order by phone, give us a call at 320-384-7394. For these orders, we accept Visa and MasterCard.
To order via email, please send your order to bakery@tobies.com with your shipping address and phone number. Then, please give us a call with your credit card number. For these orders, we accept Visa and MasterCard.
Andrej’s Potica: The Sweet Bread with Many Names
While the name “potica” has Slovenian origins (derived from ‘poviti’ which means to wrap or envelope), many countries in central and eastern Europe have their own name (or names) for it. The name “potica” carried over to the Czech Republic and Slovakia, where it is also known as kolachi, kolach or koláč. Also in Slovakia, where our family recipe came from, it is called orechovník. In Croatia and Serbia, similar walnut-filled breads are called orehnjača, orahnjača, orehnaca or orevnitza. Serbia also has a German-influenced name for potica: štrudla sa orasima. In Germany, they may refer to them as nussstrudel, meaning walnut or nut strudel. Hungarian families may know it as diós beigli. In Poland, it is called strucla orzechami. In Italy, they call it putizza. In the United States, many simply call it a walnut roll or nut roll.
Whatever you choose to call it, one thing we can all agree on is that one bite feels like a little piece of home…or domov…or dom…or das zuhause…