For fun, for taste, as a statement for climate protection and yes, also for science: the Postel bakery in Anzing has created special donuts.
With climate glue and insects.
Anzing – Crème brûlée on the inside, donut dough on the outside, a hand made of marzipan on top, glued on with caramel: This is the sweet climate adhesive donut from the Postel bakery in Anzing.
It was invented by master confectioner and baker Ludovic Gerboin (44) a good two weeks ago during a coffee break chat with colleagues in the bakery.
The news about the actions of the group "Last Generation" gave Gerboin and his colleague Alfred Dorsch, also a master confectioner, the idea of creating a sticky donut.
As an eye-catcher and fun for carnival, but also as a sweet sign for climate protection - without traffic jams on the roads.
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Donuts for “true activists”.
© Johannes Dziemballa
These days there is always one in the bakery shop at Högerstraße 19 in Anzing.
Customers queue up to see and buy the "activist donut" (the title).
In addition, like the classic donut, quite normal with apricot jam.
It goes without saying that the Postel Bakery still has it, despite all the master confectioners' enthusiasm for creation.
"The normal donut is still the most popular," says bakery owner Florian Postel.
Anzing: joy of creation in the bakery
The 31-year-old master baker and confectioner once completed his apprenticeship with Ludovic Gerboin in Moosinning (Erding district).
After he had to close his bakery, he switched to Postel.
"No problem at all, we get along really well.
And he lets me try things out,” says the former boss, smiling about his current boss.
"He has a free hand," says the former trainee.
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The marzipan hands are glued on with caramel.
© Johannes Dziemballa
As for the climate glue donut or the “protein donut” filled with chocolate caramel.
In the display is the note in brackets: "(donuts with insects)".
"The batter is mealworm flour, and there's grated crickets in the chocolate-caramel frosting," explains Gerboin.
The reporter's self-test shows that after the first, second and third bite, there is no difference in taste to a conventional chocolate mousse donut.
(By the way: Everything from the region is now also available in our regular Ebersberg newsletter.)
French-born Gerboin has been experimenting with alternative ingredients for a long time, for example the seaweed baguette.
In his insect and donut project, he is collaborating with the University of Engineering in Sion (Switzerland) and the Chair for Synthetic Biotechnology at the Technical University of Munich.
Baking with and for science.
Secondary.
First and foremost, of course, for the customers.
"The climate-adhesive donut is a hit," says bakery boss Florian Postel.
The insect donut is tried more by men than by women.
Both cost 2.60 euros.
Anzing: Insects only in "protein donuts"
The classics with well-known ingredients still have the largest share in the donut range.
"Only the protein donut has insects, all the others don't," emphasizes Postel.
Because such questions kept coming up, he immediately printed the answer on posters and notes: “Postel Bakery does not use insects in other baked goods!”
You can find more current news from the district of Ebersberg at Merkur.de/Ebersberg.