re: The gourmet donut craze

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Makes as much sense as the cupcake bullshite for the last few years. Get your head screwed on straight.

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It's all brilliant, really. Take a food that is insanely cheap to make, extended a few of the cheapest ingredients, put a little artistic skill into it, and voila, BIG MONEY.

I know someone that used to work at Gigi's cupcakes. I asked him why they were so good, and he said I was duped. He said their cakes are good quality, but really not much different than what you can get at the Publix bakery. He said the fact that they're really cold helps influence you to believe they're different than any cake you could make at home. Then he said the icing is 70% butter, 20% sugar, and 10% flavoring and color. He described the chocolate icing as sugary butter with chocolate aromatics.

I imagine the donut craze is the same way.

quote:

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Makes as much sense as the cupcake bullshite for the last few years. Get your head screwed on straight.

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how long have pastries been around?

no different then that. Im surprised it has taken this long