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The donut race makes the classic

2022-02-21T05:39:05.751Z


The donut race makes the classic Created: 02/21/2022, 06:30 By: Felicitas Bogner Whether plum jam or chocolate filling: there is a diverse range of donuts in the branches of the Büttner bakery. Employee Maximilian Büttner sells all kinds of colorful pastries on Marktstrasse. Apple donuts as a special feature during the carnival season. © Arndt Pröhl Even without parties and balls, donuts are c


The donut race makes the classic

Created: 02/21/2022, 06:30

By: Felicitas Bogner

Whether plum jam or chocolate filling: there is a diverse range of donuts in the branches of the Büttner bakery.

Employee Maximilian Büttner sells all kinds of colorful pastries on Marktstrasse.

Apple donuts as a special feature during the carnival season.

© Arndt Pröhl

Even without parties and balls, donuts are currently in great demand.

Here bakers reveal which variation of the sweet pastries is best received by the citizens of the district.

Bad Tölz/Lenggries

– Even if the celebrations and balls around the hustle and bustle fall victim to the pandemic again, the carnival season is in full swing.

Although this is not evident from the rain of confetti and polonaise, the people of Tölz don't want to do without one thing - the tempting sweet sin that is currently laughing at you from every bakery counter: donuts.

Sandra Büttner, head of the Büttner bakery in Tölz, says: "We traditionally started the donut season in January." In their branches, customers can choose between nine different varieties every day.

Classics such as apricot jam, more exotic ones such as coconut cream or local specialties such as the stag's kiss donut are shaped, baked, filled and decorated every day.

"I didn't go back in the selection because the customers really appreciate the variety of donuts," reports the bakery owner.

When you are spoiled for choice, one thing remains the same: "The most popular is simply the classic donut with rosehip jam," she says and laughs.

Despite the cancellation of the carnival balls due to the corona, drastically fewer donuts were ordered.

"We produce similar quantities as before Corona," says Büttner.

Because many companies would order donuts for employees and private customers as well as walk-in customers would still have an unbroken taste for the pastries.

"It was the same last season," she recalls.

Vanilla cream, nougat, eggnog and yellow jam

All year round there are donuts at the Tölz bakery Riedmeier and Schmidt.

"But only the classic ones with red jam and powdered sugar," says the owner, Claudia Schmidt.

“We then make several variations at carnival time.” At Schmidt, you can currently choose from fillings made from vanilla cream, nougat, eggnog and yellow jam.

There is also a very special pastry available at carnival time: apple donuts.

"They are not as filled as the classic donuts, but rather have the shape of a snail," explains Schmidt.

Franz Bammer, owner of the bakery of the same name in the Lenggries district of Fleck, relies on a classic range.

“These are the ones that are most in demand,” he says.

"I know that some have a huge selection with different fillings, but our customers prefer the traditional carnival donuts," says Bammer.

This season, the business with the sweet filled pastries is going really well again.

"Last year we noticed that there were hardly any vacationers here, and all the celebrations were canceled," he reports.

This year, on the other hand, there are as many skiers and vacationers in the area as before Corona, who are looking forward to his donuts.

Customers can then choose between raspberry-currant and eggnog donuts.

"We now produce around 90 pieces a day again," reports Bammer.

Claudia Schmidt notices the cancellation of carnival celebrations in the catering trade: "Everyday business has been going as usual this season, but we are already noticing that we are not getting any large orders from the catering trade." However, she did not have to change anything in daily production.

"The restaurant orders were always processed separately," she explains.

Bee sting donut is the most unusual

The Tölz bakery Weisser, on the other hand, has adjusted production somewhat.

"Before Corona, we sold around 900 carnival donuts a day, that's a little less now," says Sales Manager Angelika Höflinger.

Nevertheless, she is still very satisfied with the demand.

"The desire for donuts is there, and our carnival varieties, which are only available in winter, are very popular." The most unusual is the bee sting donut.

But the four-fruit jam donut comes out on top.

"During the carnival season we also have the three for the price of two campaign." Everyone is very keen on that, reports Höflinger.

Whether with or without a carnival break, the customers of the Kellner bakery in Lenggries also enjoy it.

“The business with the donuts is going really well.

We started in mid-January, had recently closed for seven days, but since the first day we were open again, demand has remained high," reports the boss Alfred Kellner.

He also noticed that no large orders for balls and the like would come in, but many companies are currently ordering all kinds of pastries from him for their employees.

How great the impact of the pandemic will be on donut sales can only be assessed after the carnival week.

But so far the response to his vanilla, chocolate and jam donuts has been high.

And one thing remains unchanged:

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Source: merkur

All news articles on 2022-02-21

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