Bath’s beloved strudel shop closing, owner pivots to mobile model

A beloved Hungarian strudel shop will soon close in Bath as its baker shifts from Main Street to a mobile-only business model.

Mattie’s Strudel Haus, 126 W. Main St., is set to depart on April 30, owner Kelly Vlasics told lehighvalleylive.com Wednesday evening. The popular shop opened in autumn 2019 in then vacant space left behind by the former International TV. The shop was named after Vlasics' late grandmother.

On Monday, Vlasics announced the closure to loyal patrons in a video posting on the business' Facebook page.

“We’re going to keep the name (but) I’m going to do it on a less, less, less, less amount,” Vlasics said. “We’re doing this because of a work-life balance. It’s necessary for us to continue in our lives ... as humbly from our house to yours, I wanted to say just thank you for everything that you’ve done.

“I could not make it without you, you’ve been through the ups and the downs ... but this isn’t the end,” she added.

Vlasics said she plans to now offer her sweet treats at local events and farmers' markets, including the Easton Farmers' Market and Nazareth Farmers Market. She’ll participate in such Easton events, as the Garlic Festival and Bacon Fest.

Additionally, select flavors of the strudels are offered at Bechdolt’s Orchard in Hellertown. She also plans to sell hot apple and cabbage flavors at Dunderbak’s Market Cafe at the Lehigh Valley Mall in Whitehall.

As of now, no one has expressed interest in taking over the space. The goal is for someone to acquire the rent and buy out Mattie Strudel Haus' equipment, Vlasics said.

Mattie’s Strudel Haus is known for its sweet, savory, breakfast and seasonal items.

Sweet fillings include anything from apple; a blueberry/lemon/cheese combo to cherry; mixed berry; and cannoli. Savory includes bacon/chicken/ranch; buffalo chicken; cheesesteak, taco and chicken parmesan pepperoni.

Breakfast features bacon, egg and cheese; and sausage, egg and cheese varieties. Past seasonal treats have included ham/parsley/potatoes/hollandaise; pork and sauerkraut; and peach cobbler; pumpkin cheese; and reuben.

Guests during Thanksgiving are quick to snatch up “The Gobble,” which includes turkey, stuffing, mashed potatoes and gravy. A children’s strudel has chicken fingers and mac and cheese inside.

Prices of menu items range $15 to $19.

Throughout the years, Vlasics previously said patrons couldn’t get enough of the apple, cherry, cheese and cheesesteak. A favorite among family members was straight up cabbage.

Vlasics, a Bath native, is a third-generation strudel maker who began crafting the specialties in 2017. She began making strudels for church-goers, family and friends in space at Riverbend Community Church in Nazareth.

But during the holiday season, Vlasics had said, things got real busy and kitchen space was stretched thin to craft upward of 500 strudels a week. Furthermore, she was making her own deliveries to folks who couldn’t get out in colder weather.

The church closed a short while later and the popularity of Vlasics' strudels eventually led her to open the larger downtown storefront.

The process of crafting the specialties has always been long for Vlasics.

It begins around 7 a.m. getting the dough ready; “proofing” to expand it; and then, crafting it into balls. After an hour of setting, the dough balls get prepped with fillings and stretched into four 16-inch, paper-thin strips. The dough then gets rolled into a tablecloth, buttered and frozen for customers.

Patrons then bake the frozen treats at 375 degrees for 45 minutes. There have never been cans or preservatives, Vlasics has said.

Vlasics now wants longtime patrons and new customers to stay tuned on the business' website and sign up for emails. She plans to update the public on the new mobile operation.

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Pamela Sroka-Holzmann may be reached at pholzmann@lehighvalleylive.com.