Tiffany’s Bakery is going full steam ahead


Looking through the lens of an avid donut lover, it’s clear that donuts have continued to evolve from their beginnings as a savory piece of dough flavored with rich spices. The following description from Smithsonian Magazine talks about the origins of the modern donut, which came to America under the Dutch name of olykoeks, or oily cakes.

Fast forward to the mid-19th century and Elizabeth Gregory, the mother of a New England ship captain who made a nasty fried dough that cleverly used her son’s cargo of nutmeg spices and cinnamon, with lemon zest. Some say she made sure that her son Hanson and his crew could save a pastry on long trips, a pastry that could help with scurvy and colds. Either way, Ms Gregory put hazelnuts or walnuts in the center, where the dough might not cook, and literally called them donuts.

“His son has always asked for something less than that: put the hole in the donut. Some cynical donut historians argue that Captain Gregory did it to limit himself to the ingredients, others that he thought the hole might make the whole thing easier to digest. Still others say he gave the donut its shape when, needing to keep both hands on the steering wheel in a storm, he skewered one of his mother’s donuts on a spoke on the rudder of his ship. In an interview with the Boston Post at the turn of the century, Captain Gregory attempted to quell such rumors with his memories of the moment 50 years earlier: using the top of a round pepper shaker, he said, he cut in the middle of a donut the first donut hole ever seen by mortal eyes. “

The first donut machine, the magazine continues, did not appear until 1920, in New York City, when Adolph Levitt, an enterprising refugee from Tsarist Russia, began selling fried donuts in his bakery. In 1931, the New Yorker offered the following update: “We can tell you a little more about where donuts are made on Broadway,” and described how “donuts float dreamily through a grease channel in a machine. glazed, walk dreamily along a ramp, and dreamily tumble into an outgoing basket. “

Future innovations came and went, but today we come to the final chapter in this evolving story about donuts in America, following a wave of double-digit losses in donut sales in grocery stores and stores. nationwide retail – the stinging result of shoppers’ response to the COVID-19 pandemic. The past year has been tough for the donut makers. Still, 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. “

After tasting a dozen of these magical treats (shipped overnight from Philadelphia to my home in Topeka, Kansas), I can attest that these donuts are, indeed, fabulous, last the next two days, and always perfect for three more. And that kind of shelf life isn’t something I’ve witnessed with a freshly made donut.

“This is the tastiest and richest donut I have ever had, and we are so proud of it,” notes the owner. “The Yo is for Philly, and we put a mark on the name. The Doyo is ultimately a product that sounds too good to be true.

Second-generation bakery owner Pantazopoulos launched the new product on June 4, National Donut Day, offering several hundred free samples to impatient and hungry customers.

Since then, the bakery has been selling 15 times more donuts per week than before, delivering within a 25 mile radius daily. They take orders until 6 p.m. for next day delivery. They cook overnight to keep everything fresh. The handcrafted donuts ship in a traditional white window box, and here’s the kicker: it’s a six-figure box because “you don’t want a dozen donut box with donuts falling apart. inside. We really took the time to plan this. Now everyone orders dozens of them for delivery because it’s something so special.

Tiffany’s Bakery is a traditional family-owned bakery, previously known for its delicious strawberry shortcake. The Doyo is not a factory donut; the only machine involved is a Belshaw depositor.

There are over a dozen flavor options, including the following: cinnamon sugar, chocolate coated,

Vanilla Glaze, M & Ms, Sprinkles, Maple Bacon, Double Chocolate Coated, Chocolate Glaze, Chocolate with Reeses Chips, Chocolate with Chips, Chocolate Oreo, Red Velvet, Strawberry, Raspberry, Lemon Poppy and Walnuts coconut.

Less calories

The Doyo is prepared in a steam oven to begin with, which gives it a mellow and tender profile. Compared to a fried donut, the Doyo has a cleaner flavor, and with up to 25% less calories and up to 50% less fat, it’s a treat you can feel good about.

“I’m the ultimate donut fan, and this is the donut I’ve dreamed of my whole life,” says Pantazopoulos. “The fact that it’s also healthier is a source of pride because it means you can enjoy this treat more often; and we all need as much happiness as possible these days.

Tiffany’s Bakery is a Philadelphia favorite for iconic products like strawberry shortcake, spectacular themed cakes, and all the goodies from fan favorite danishes to cookies and cupcakes.

Family owned and operated since 1977, they pride themselves on serving generations of Philadelphia families. Pioneers in bakery e-commerce, their website allows for personalization and ordering the next day, all delivered door-to-door. Corporate customers love Tiffany’s for its on-time delivery and honestly delicious local food platters. With two convenient downtown locations, Tiffany’s is on the path to growth and on a mission to bring home bakery nostalgia, as you will remember, to today’s customers who expect greater convenience and value.

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