bake - July/August 2021 - 15

Tiffany's Bakery unveils the Do-yo,
a cake donut that is steamed.
new products and packaging that return the delicious
donut to its pedestal.
Exhibit A is the 2-ounce steamed cake donut from
Tiffany's Bakery in the Center City region of Philadelphia,
which in June introduced the Doyo. " Pronounced doughyo,
this unique donut is our latest offering and might just
be the best donut you've ever had, " the bakery's owner,
Frank Pantazopoulos, says with a smile.
" This is a healthy option, " he adds, " and what differentiates
us is we spent last July to this May working
on bringing it to the American palate - something that
Americans would respond to instantaneously. "
But what if consumers didn't like steamed donuts, or
what if the bakery couldn't make the production process
work. " It took a long time to get rid of the buts in that
equation, " Pantazopoulos says. " You get a more gentle
heat with steam. "
Having enjoyed a dozen of these magical treats
(shipped overnight from Philadelphia to my home in
Topeka, Kan.), I can attest these donuts are, indeed,
fabulous, lasting for the following two days and still
great for another three. And that kind of shelf life is not
something I had witnessed from a freshly made donut.
" It is the most flavorful, rich-textured donut I've ever had,
Adolph Levitt, an enterprising refugee from czarist
Russia, began selling fried doughnuts from his bakery. By
1931, the New Yorker offered the following update: " We
can tell you a little about the doughnut-making place
in Broadway, " and described how " doughnuts float
dreamily through a grease canal in a glass enclosed
machine, walk dreamily up a moving ramp, and tumble
dreamily into an outgoing basket. "
Future innovations came and went, but today we reach
the latest chapter in this evolving story about donuts in
America, following the wake of a spell of double-digit
losses in donut sales at grocery and retail store nationwide
- the stinging result of shoppers' reaction to the
COVID-19 pandemic. The past year has been tough for
donut makers. Yet the tide is now turning, and to no
surprise it is turning because of bold introductions of
and we are so proud of it, " the owner remarks. " The Yo is
for Philly, and we put a trademark on the name. The Doyo
is ultimately a product that sounds too good to be true. "
A second-generation bakery owner, Pantazopoulos
launched the new product on June 4, National Donut
Day, giving away several hundred free samples to eager,
hungry customers.
Since that time, the bakery is selling 15 times as many
donuts per week as they did before, delivering daily
within a 25-mile radius. They take orders up until 6 p.m.
for delivery the next day. They bake overnight so everything
is fresh. The handcrafted donuts are shipped in a
traditional white window box, and here's the kicker: it's
a six-count box because " you don't want a dozen donut
box with donuts flopping around inside. We really took
time to plan this out. Now everyone is ordering dozens
for delivery because it is something so special. "
Tiffany's Bakery is a traditional family bakery, previously
known best for its delicious strawberry shortcake.
The Doyo is not a factory donut; the only machinery
involved is a Belshaw depositor.
There are more than a dozen flavor options, including
the following: Cinnamon Sugar, Chocolate Covered,
Vanilla Glazed, M&Ms, Sprinkles, Maple Bacon, Double
Chocolate Covered, Chocolate Glazed, Chocolate
bakemag.com | JUL-AUG 2021 > 15
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bake - July/August 2021

Table of Contents for the Digital Edition of bake - July/August 2021

bake - July/August 2021 - Intro
bake - July/August 2021 - 1
bake - July/August 2021 - 2
bake - July/August 2021 - 3
bake - July/August 2021 - 4
bake - July/August 2021 - 5
bake - July/August 2021 - 6
bake - July/August 2021 - 7
bake - July/August 2021 - 8
bake - July/August 2021 - 9
bake - July/August 2021 - 10
bake - July/August 2021 - 11
bake - July/August 2021 - 12
bake - July/August 2021 - 13
bake - July/August 2021 - 14
bake - July/August 2021 - 15
bake - July/August 2021 - 16
bake - July/August 2021 - 17
bake - July/August 2021 - 18
bake - July/August 2021 - 19
bake - July/August 2021 - 20
bake - July/August 2021 - 21
bake - July/August 2021 - 22
bake - July/August 2021 - 23
bake - July/August 2021 - 24
bake - July/August 2021 - 25
bake - July/August 2021 - 26
bake - July/August 2021 - 27
bake - July/August 2021 - 28
bake - July/August 2021 - 29
bake - July/August 2021 - 30
bake - July/August 2021 - 31
bake - July/August 2021 - 32
bake - July/August 2021 - 33
bake - July/August 2021 - 34
bake - July/August 2021 - 35
bake - July/August 2021 - 36
bake - July/August 2021 - 37
bake - July/August 2021 - 38
bake - July/August 2021 - 39
bake - July/August 2021 - 40
bake - July/August 2021 - 41
bake - July/August 2021 - 42
bake - July/August 2021 - 43
bake - July/August 2021 - 44
bake - July/August 2021 - 45
bake - July/August 2021 - 46
bake - July/August 2021 - 47
bake - July/August 2021 - 48
bake - July/August 2021 - 49
bake - July/August 2021 - 50
bake - July/August 2021 - 51
bake - July/August 2021 - 52
bake - July/August 2021 - 53
bake - July/August 2021 - 54
bake - July/August 2021 - 55
bake - July/August 2021 - 56
bake - July/August 2021 - 57
bake - July/August 2021 - 58
bake - July/August 2021 - 59
bake - July/August 2021 - 60
https://digital.bakemag.com/sosland/bake/bake-july-august-2021
https://digital.bakemag.com/sosland/bake/bake-redbook-2021
https://digital.bakemag.com/sosland/bake/bake-july-2021
https://digital.bakemag.com/sosland/bake/bake-may-june-2021
https://digital.bakemag.com/sosland/bake/bake-special-report-may-june-2021
https://digital.bakemag.com/sosland/bake/bake-march-april-2021
https://digital.bakemag.com/sosland/bake/bake-january-february-2021
https://digital.bakemag.com/sosland/bake/2021_01_01
https://digital.bakemag.com/sosland/bake/2020_12_01
https://digital.bakemag.com/sosland/bake/2020_11_01
https://digital.bakemag.com/sosland/bake/2020_09_01
https://digital.bakemag.com/sosland/bake/2020_08_01
https://digital.bakemag.com/sosland/bake/2020_07_02
https://digital.bakemag.com/sosland/bake/2020_07_01
https://digital.bakemag.com/sosland/bake/2020_06_01
https://digital.bakemag.com/sosland/bake/2020_05_01
https://digital.bakemag.com/sosland/bake/2020_04_01
https://digital.bakemag.com/sosland/bake/2020_02_01
https://digital.bakemag.com/sosland/bake/2020_01_01
https://digital.bakemag.com/sosland/bake/2019_12_01
https://digital.bakemag.com/sosland/bake/2019_11_01
https://digital.bakemag.com/sosland/bake/2019_10_01
https://digital.bakemag.com/sosland/bake/2019_09_01
https://digital.bakemag.com/sosland/bake/2019_08_01
https://digital.bakemag.com/sosland/bake/2019_07_01
https://digital.bakemag.com/sosland/bake/2019_06_01
https://digital.bakemag.com/sosland/bake/2019_05_01
https://digital.bakemag.com/sosland/bake/2019_04_01
http://digital.bakemag.com/sosland/bake/2018_07_02
https://digital.bakemag.com/sosland/bake/2019_03_01
https://digital.bakemag.com/sosland/bake/2019_02_01
https://digital.bakemag.com/sosland/bake/2019_01_01
http://digital.bakemag.com/sosland/bake/2018_12_01
http://digital.bakemag.com/sosland/bake/2018_11_01
http://digital.bakemag.com/sosland/bake/2018_10_01
http://digital.bakemag.com/sosland/bake/2018_09_01
http://digital.bakemag.com/sosland/bake/2018_08_01
http://digital.bakemag.com/sosland/bake/2018_07_01
http://digital.bakemag.com/sosland/bake/2018_06_01
http://digital.bakemag.com/sosland/bake/2018_05_01
http://digital.bakemag.com/sosland/bake/2018_04_01
http://digital.bakemag.com/sosland/bake/2018_03_01
http://digital.bakemag.com/sosland/bake/2018_02_01
http://digital.bakemag.com/sosland/bake/2018_01_01
http://digital.bakemag.com/sosland/bake/2017_12_01
http://digital.bakemag.com/sosland/bake/2017_11_01
http://digital.bakemag.com/sosland/bake/2017_10_01
http://digital.bakemag.com/sosland/bake/2017_09_01
http://digital.bakemag.com/sosland/bake/2017_08_01
http://digital.bakemag.com/sosland/bake/2017_07_01
http://digital.bakemag.com/sosland/bake/2017_06_01
http://digital.bakemag.com/sosland/bake/2017_05_01
http://digital.bakemag.com/sosland/bake/2017_04_01
http://digital.bakemag.com/sosland/bake/2017_03_01
http://digital.bakemag.com/sosland/bake/2017_02_01
http://digital.bakemag.com/sosland/bake/2017_01_01
http://digital.bakemag.com/sosland/bake/2016_12_01
http://digital.bakemag.com/sosland/bake/2016_11_01
http://digital.bakemag.com/sosland/bake/2016_10_01
http://digital.bakemag.com/sosland/bake/2016_09_01
http://digital.bakemag.com/sosland/bake/2016_08_01
http://digital.bakemag.com/sosland/bake/2016_07_01
http://digital.bakemag.com/sosland/bake/2016_06_01
http://digital.bakemag.com/sosland/bake/2016_05_01
http://digital.bakemag.com/sosland/bake/2016_04_01
http://digital.bakemag.com/sosland/bake/2016_03_01
http://digital.bakemag.com/sosland/bake/2016_02_01
http://digital.bakemag.com/sosland/bake/2016_01_01
http://digital.bakemag.com/sosland/bake/2015_12_01
http://digital.bakemag.com/sosland/bake/2015_10_01
http://digital.bakemag.com/sosland/bake/2015_09_01
http://digital.bakemag.com/sosland/bake/2015_08_01
http://digital.bakemag.com/sosland/bake/2015_07_01
http://digital.bakemag.com/sosland/bake/2015_06_01
http://digital.bakemag.com/sosland/bake/2015_05_01
https://www.nxtbook.com/sosland/bake/2015_04_01
http://digital.bakemag.com/sosland/bake/2015_03_01
https://www.nxtbook.com/sosland/bake/2015_02_01
https://www.nxtbook.com/sosland/bake/2015_01_01
https://www.nxtbook.com/sosland/bake/2014_12_01
https://www.nxtbook.com/sosland/bake/2014_10_01
https://www.nxtbook.com/sosland/bake/2014_09_01
https://www.nxtbook.com/sosland/bake/2014_08_01
https://www.nxtbook.com/sosland/bake/2014_07_01
https://www.nxtbook.com/sosland/bake/2014_06_01
https://www.nxtbook.com/sosland/bake/2014_05_01
https://www.nxtbook.com/sosland/bake/2014_04_01
https://www.nxtbook.com/sosland/bake/2014_03_01
https://www.nxtbook.com/sosland/bake/2014_02_01
https://www.nxtbook.com/sosland/bake/2014_01_01
https://www.nxtbook.com/sosland/bake/2013_11_01
https://www.nxtbook.com/sosland/bake/2013_11_02
https://www.nxtbook.com/sosland/bake/2013_10_01
https://www.nxtbook.com/sosland/bake/2013_09_01
https://www.nxtbook.com/sosland/bake/2013_08_01
https://www.nxtbook.com/sosland/bake/2013_07_01
http://digital.bakemag.com/sosland/bake/2013_06_01
https://www.nxtbook.com/sosland/bake/2013_05_01
https://www.nxtbook.com/sosland/bake/2013_04_01
https://www.nxtbook.com/sosland/bake/2013_03_01
https://www.nxtbook.com/sosland/bake/2013_02_01
https://www.nxtbook.com/sosland/bake/2013_01_01
https://www.nxtbook.com/sosland/bake/2012_11_01
https://www.nxtbook.com/sosland/bake/2012_10_01
https://www.nxtbook.com/sosland/bake/2012_09_01
https://www.nxtbook.com/sosland/bake/2012_08_01
https://www.nxtbook.com/sosland/bake/2012_07_01
https://www.nxtbook.com/sosland/bake/2012_06_01
https://www.nxtbook.com/sosland/bake/2012_05_01
https://www.nxtbook.com/sosland/bake/2012_04_01
https://www.nxtbook.com/sosland/bake/2012_03_01
https://www.nxtbook.com/sosland/bake/2012_02_01
https://www.nxtbook.com/sosland/bake/2012_01_01
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