Today is National Doughnut Day, and no waistband is safe.
“It’s a guilt-free day,” said Brian Slee, manager of Doughbox Bakery at the Historic Sauder Village in Archbold. “You might feel guilty on other days, but not today.”
Participating in the celebrations for the first time last year, the bakery thought 102 dozen doughnuts would suffice. Mr. Slee said they sold out twice.
With 175 dozen doughnuts frying up today, he expects to be better prepared. Doughbox will also dole out promotions, including a free glass of milk for children with a doughnut purchase.
“I told the girls to go home and get some rest because [today is] going to be busy,” Mr. Slee said.
National Doughnut Day commemorates American valor. In 1938, female Salvation Army officers, called “doughnut lassies,” took doughnuts and other supplies to American troops in Europe.
In collaboration with the Salvation Army, Dunkin’ Donuts is giving away one free doughnut per customer.
At Bakery Unlimited, employee Sarah Debroas said more than 200 dozen doughnuts will be prepared by a single man — a stalwart who filled and frosted all day Thursday and will do so again today to meet demand.
Coined in 1809 by a D. Knickerbocker, the word “doughnut” — or is it “donut”? — has long been the subject of a spelling skirmish.
New York Times columnist William Safire gave this codgerly defense of the latter spelling: “[T]hose of us among the elderly, pardon the expression, spell the circular pastries doughnuts because they are made of dough, not do.”
Toledo’s family bakeries have failed to reach a consensus. Wixey Bakery’s Web site diplomatically calls its pastries “Doughnuts/Donuts.” Doughbox Bakery and Cafe Donuts have made their opposing allegiances clear.
But all interviewed agreed on something: The popularity of the “stick,” a filled, brick-shaped doughnut. Angie Vogiatzis of Cafe Donuts said her jelly sticks were a hit, and Ms. Debroas, Mr. Slee, and Brian Wixey — owner of Wixey Bakery on Glendale Avenue — mentioned their sticks containing chocolate as customer favorites.
None of the bakers revealed their doughnuts’ calorie count, and none recalled meeting a customer hoping to know.
Mr. Wixey, asked if there was a secret ingredient awaiting customers in Wixey Bakery’s doughnuts, thought the answer should be obvious.
“Duh,” he said. “Love.”
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