Poland is set to devour one hundred million donuts today on what’s become widely known as the tastiest day on the nation’s calendar: Tłusty Czwartek (Fat Thursday).
Originating from the practice of feasting on the last Thursday before Lent, even before Christian times, eating such fatty, filling foods was embraced as a way of celebrating the imminent arrival of spring.
According to some historical sources, eating hard dough stuffed with bacon became a habit in Poland during the 12th century, and as time moved forward, this evolved further with the adoption of what we know now as the donut.
Today, while some would argue that Fat Thursday has lost much of the religious significance it once held, the public’s appetite for donuts has not waned—according to analysts from BNP Paribas, the average Pole will consume between two and two-and-a-half donuts on this day alone.
Partaking in this ritual, however, has become increasingly costly, with some of the country’s more premium confectionaries and bakeries charging as much as 25 złoty per donut.
According to some historical sources, eating hard dough stuffed with bacon became a habit in Poland during the 12th century, and as time moved forward, this evolved further with the adoption of what we know now as the donut.
Today, while some would argue that Fat Thursday has lost much of the religious significance it once held, the public’s appetite for donuts has not waned—according to analysts from BNP Paribas, the average Pole will consume between two and two-and-a-half donuts on this day alone.
Partaking in this ritual, however, has become increasingly costly, with some of the country’s more premium confectionaries and bakeries charging as much as 25 złoty per donut.
Fuelling these price hikes is the rising cost of key ingredients. “Egg prices have increased by 2% to 5% on average, but the biggest culprit has been butter, which is now almost 40% more than it was a year ago,” says Weronika Szymańska-Wrzos of BNP Paribas.
However, while donuts have spiraled in cost over the last few years, the plunging price of sugar and rapeseed oil (used by some for frying donuts) has benefitted the consumer.
The situation has limited any dramatic increases this year. Even so, according to Szymańska-Wrzos, the cost of producing even the simplest donut has risen by 5 to 7% since last year.
This, though, is unlikely to have any impact on sales figures, especially at Pracownia Cukiernicza Zagoździński, who expect to again top the 10,000 figure.
However, while donuts have spiraled in cost over the last few years, the plunging price of sugar and rapeseed oil (used by some for frying donuts) has benefitted the consumer.
The situation has limited any dramatic increases this year. Even so, according to Szymańska-Wrzos, the cost of producing even the simplest donut has risen by 5 to 7% since last year.
This, though, is unlikely to have any impact on sales figures, especially at Pracownia Cukiernicza Zagoździński, who expect to again top the 10,000 figure.
Commonly hailed as Warsaw’s best traditional donut store, Zagoździński first opened in 1925, and while the original location may have changed, the secret recipe coined by its founder, Władysław Zagoździński, hasn’t. What you eat now is exactly what Marshall Józef Piłsudski, Zagoździński’s most famous client, once enjoyed in the interwar years.
This point is not lost on Zagoździński’s devoted clientele. With the earliest customers beginning to queue at 4 a.m. on Fat Thursday, by mid-morning lines usually stretch well behind the block.
In fact, such is the demand, that sales are capped at a maximum of 30 donuts per customer.
While Zagoździński has become known as a flagbearer of tradition, new wave donuts with maverick fillings have become increasingly popular in Poland and this year’s big winner is expected to be the so-called ‘Dubai donut.’
Filled with a sweet, creamy filling blended from pistachios, finely chopped Turkish pastry and tahini paste, these premium donuts first enjoyed viral exposure a few years back and now find themselves cresting in popularity in Poland.
Moreover, while these donuts have usually been associated with hefty prices, cheaper supermarket alternatives have made them accessible to the cost-conscious public.
“This year's hit could well be the Dubai donut,” says Weronika Szymańska-Wrzos. “The introduction of cheaper substitutes for items perceived as premium products to supermarkets has given customers a sense of luxury for everyday shopping prices.”
This point is not lost on Zagoździński’s devoted clientele. With the earliest customers beginning to queue at 4 a.m. on Fat Thursday, by mid-morning lines usually stretch well behind the block.
In fact, such is the demand, that sales are capped at a maximum of 30 donuts per customer.
While Zagoździński has become known as a flagbearer of tradition, new wave donuts with maverick fillings have become increasingly popular in Poland and this year’s big winner is expected to be the so-called ‘Dubai donut.’
Filled with a sweet, creamy filling blended from pistachios, finely chopped Turkish pastry and tahini paste, these premium donuts first enjoyed viral exposure a few years back and now find themselves cresting in popularity in Poland.
Moreover, while these donuts have usually been associated with hefty prices, cheaper supermarket alternatives have made them accessible to the cost-conscious public.
“This year's hit could well be the Dubai donut,” says Weronika Szymańska-Wrzos. “The introduction of cheaper substitutes for items perceived as premium products to supermarkets has given customers a sense of luxury for everyday shopping prices.”
However, while traditionalists may consider the Dubai donut an exercise in exoticism, they are positively conservative compared to the donuts developed by researchers at the West Pomeranian University of Technology in Szczecin.
Filled with the local delicacy, paprykarz szczeciński (a canned fish spread with tomato paste), the university’s scientists have stated that they are now ready to cooperate with the food industry to bring their bizarre brainchild to the wider public.
Filled with the local delicacy, paprykarz szczeciński (a canned fish spread with tomato paste), the university’s scientists have stated that they are now ready to cooperate with the food industry to bring their bizarre brainchild to the wider public.
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