Behind the scenes to see firsthand what grand-scale donut making is all about
In all the craziness of the Erev Chanukah rush, we followed lucky Mishpacha jr readers: Rochel’la (11), Bluma (8), Sarah’la (7), Naomi (6), and Ruchoma (4). And Meir (4) R. behind the scenes to see firsthand what grand-scale donut making is all about.
Let’s get to know these two phenomenal bakeries before we go behind the scenes for an inside look:
Hi Chef, thanks for hosting us today.
Q: What’s it like at your bakery this time of year?
A: Chanukah is definitely a crazy time of year at the bakery. There are real challenges in setting up a production system for so many donuts.
Q: What goes into making a batch of donuts?
A: There are around 200 donuts made in each batch. And the process, from start to finish, takes around three hours. That’s with a staff of twenty people working to make the dough, then shape, fill, fry, and decorate the donuts.
Q: I’ve heard donut fillings and toppings are all the craze these days. Tell us about some of the more interesting flavors you use at your bakery.
A: Our most interesting filling flavors are Nutella, caramel, rosemary chocolate, Oreo cream, strawberry jelly, blueberry jelly, pistachio, peanut butter
Q: And your least popular filling?
A: That would be lemon meringue.
Q: What do you do with the leftover donuts at the end of the day?
A: We give them away.
Hmmm… does that mean that I just have to be in the right place at the right time? Because I’ll take those leftovers…
