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Angielka[1] or veka[2] was a pastry produced in Poland. Its character is similar to a French baguette although the angielka is wider, bigger, and has a smoother surface. It is made with wheat flour.[2]

History[]

Angielka was one of the pastries sold at Kowalski Quality Baked Goods, a No-Maj bakery in New York, in 1927.[1]

Appearances[]

Notes and references[]