With a string of restaurant closures in Kingston, the grand opening of Krupa Bros. Pierogi Company marks a welcome addition to a community passionate about food. The company cut the ribbon at 23 West Strand on May 1, welcoming a crowd of interested eaters into their new kitchen to try an array of stuffed dumplings.

“The opening was absolutely perfect,” said Kyle Krupa. “It was the perfect mix of locals we got to meet and family and friends who have been with us from the start.”

Twins Kyle and Tyler Krupa launched KBPC in October 2020, initially operating from a shared kitchen in Connecticut. Having worked in restaurants and bars across the Hudson Valley, the brothers’ partnership with local merchants came naturally, and KBPC’ products have appeared at Adams Fairacre Farms in Lake Katrine, Damn Good Honey Farm in Kerhonkson and The Anchor in Midtown Kingston.

Opening a kitchen in the Hudson Valley seemed like the next step. “We don’t view it as we picked Kingston, but Kingston picked us,” Kyle said.

The brothers advertised on the Ulster Chamber Eateries United Facebook page, and they saw an unparalleled, for them anyway, level of interest within a few days.

“We had no idea such a large number of people were being deprived of quality pierogi in the area but we’re ecstatic to be able to fill that void for them,” Kyle said.

In October, the brothers settled on 23 West Strand, which previously housed sweet shop Enchanting Cakes. Over the past several months, the brothers and their father have painted the interior, installed a floor over painted concrete, and bought additional cooking and storage equipment, including four large refrigeration units and an electric stove.

“It was a great family winter project,” said Kyle.

KBPC itself is something of a family project, pierogi having been a staple of the Krupa family for generations. The Krupas used to hold a yearly “pierogi party” for the brothers’ grandfather's birthday in December. Using a dough recipe handed down from the brothers’ great-great-great-grandmother, the family usually made enough of the traditional Polish dumplings to last until Easter.

“Many Eastern European families will say the same,” Kyle said.

Kyle sold his first pierogi as part of an eighth-grade school project and went on to sell them at school fundraisers. Once he began cooking in professional kitchens, he often made them as a side dish.

“Originally the poor man's food, the pierogi has become quite a pop icon in the U.S. over the last decade,” Kyle said.

At its simplest, the Polish pierogi wraps warm dough around potatoes. But he dough base and potatoes can house a variety of savory or sweet fillings. This is exemplified in KBPC’s selection, which includes broccoli and cheddar, roasted garlic and truffle oil and a sweet cheese filling.

The brothers, who currently own and operate KBPC by themselves, look forward to the expansion of their business and sharing their product with the community. On their opening day, they saw a steady stream of interested locals, including Mayor Steve Noble, enter their shop.

“It was really a dream come true for us,” Kyle said of the opening. “We couldn't have asked for a better day or better people to share it with.”

Krupa Bros. Pierogi Company is open Tuesdays-Saturdays from 9 a.m.-2 p.m. and Sundays from 9 a.m.-4 p.m.