Sweet treats

Some Saturday mornings during college, I would walk downtown (I went to college in a small town) and get a fresh glazed doughnut (not donut!) at the bakery.  It was so delicious and with my metabolism, I never had to worry about the calories.

However, during high school, my first job was waiting tables at a cafe and doughnut shop.  I would come home from work exhausted and reeking of the smell of the grease in which the doughnuts were fried.  Later, after college, I worked for a time in a health food store in Steamboat Springs, Colorado (yes, they made and sold doughnuts there, ironically,)  I’d arrive in the morning to see the doughnuts draining and although the smell wasn’t as intense as at the cafe, it was enough to put me off eating doughnuts for quite some time, just as in high school.

I’m thankful to say that I’ve long ago recovered from these difficulties and indulge occasionally in a glazed doughnut or apple fritter.  I am, however, a purist:  no filled doughnuts for me and, unless it’s a simple cake doughnut, not frosting…and definitely no sprinkles, etc.!  Too sweet for me.

In the Reading Terminal Market in downtown Philadelphia, the Pennsylvania Dutch family the owns Beiler’s Bakery has been making doughnuts and similar treats since 1984.  You’ll see Beiler’s boxes everywhere downtown and no wonder.  Everything is delicious and made fresh.  They make 6,000 or so treats Tuesday-Friday and 8,000 or more on Saturday.  (They’re closed Sunday and Monday.)  There’s always a line; the question is only how long.  But everyone behind the counter works at speed, so the line moves quickly, more quickly than you may be able to choose among the sweet possibilities.

My husband and daughter go for the things I eschew: filled, topped, etc.  I got an apple fritter each of the two days we stopped by.  On Saturday, it had barely made it to the rack and it was excruciatingly fresh as were the glazed doughnuts we each had.  Here’s a look at the operation.

Breaking news!!  I’ve just read that Beiler’s opened a store in University City near U of Penn.  So you don’t even have to go downtown to indulge.

Cutting the dough

Frying and, on the right, draining

Filling with cream, two at a time (Shudder!)

Frosting.  On the bottom left, apple filling, but not what goes in the fritters.

“May I help the next person?”

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