The latest exciting innovation in donuts

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Innovations come and go, but today we come to the final chapter in an evolving story about donuts in America, following a wave of double-digit losses in donut sales at grocery stores and supermarkets. nationwide retail stores – the stinging result of shoppers’ reaction to the COVID-19 pandemic. The past year has been tough for the donut makers. Yet the tide is turning now, and unsurprisingly, it is turning due to the bold introductions of new products and packaging that put the delicious donut back on its pedestal.

Exhibit A is the 2-ounce steamed cake donut from Tiffany’s Bakery in the downtown Philadelphia area, which introduced the Doyo® in June. “Pronounced dough-yo, this unique donut is our latest offering and just might be the best donut you’ve ever had,” says bakery owner Frank Pantazopoulos with a smile.

“It’s a healthy option,” he adds, “and what sets us apart is that we spent last July through May working to bring it to the American palace – something Americans would react instantly. “

But what if consumers didn’t like steamed donuts, or the bakery couldn’t make the production process work. “It took a long time to get rid of the corn in this equation,” says Pantazopoulos. “You get milder heat with the steam. “

Having enjoyed a dozen of these magical treats, I can attest that these donuts are, indeed, fabulous, last two days after childbirth, and always perfect for three more. And that kind of shelf life isn’t something I’d witnessed before from a freshly made donut. “This is the tastiest, richest donut I’ve ever had, and we’re so proud of it,” notes the Tiffany owner.

It’s safe to say that the steamed donuts are here to stay.

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