ST. GERMAIN - "It was a way for people in Poland to use up the lard and eggs and sugar and fruit that may otherwise spoiled in the 40 days of lent," said David Weber from St. Germain Bake Shoppe.
That's how paczkis got their start. The Polish pastry is a staple on Fat Tuesday.
"It's got a high sugar content, which every pastry should have. When it fries, it kind of fluffs up and gets spongey," said Weber.
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