ST. GERMAIN - "It was a way for people in Poland to use up the lard and eggs and sugar and fruit that may have 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," said Weber."When it fries, it kind of fluffs up and gets spongy,"
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