Chocolate Cream: Comeback Donut of the Year
Donuts – or doughnuts, depending on your preference – have existed in one form or another in North America since the late 1600s. The popularity expanded exponentially when soldiers returned home from the first World War in 1918 after being served the fried dough delicacies by locals while serving in France.
Growth continued in the United States in 1930s, when the treat was dubbed “the food hit of the century of progress” at the 1933-34 World’s Fair in Chicago. Then, in 1937, Vernon Rudolph purchased a yeast-raised recipe from a New Orleans chef and sold the delicacies to local grocers in North Carolina before opening his first Krispy Kreme location. Today, it is estimated that more than 203 million donuts are sold each year here in the United States, which is part of an estimated $15.78 billion market worldwide.
Despite the enormous popularity, it’s fascinating how little the donut has changed over the past 100 years. Amid evolving tastes and trends, jelly- and cream-filled donuts have long been the favorites of donut lovers everywhere. Especially here on the Seven Mile Beach.
Although the bakery was based in Wildwood, in the 1960s cream donuts had legions of fans at Latimer’s retail location on 96th Street in Stone Harbor and in grocery stores like Avalon Supermarket and the 21st Street Market in Avalon. And cream donuts have been a staple of the offerings at Kohler’s Bakery in Avalon since Albert Kohler first opened his doors in 1949. The cream donut that you enjoyed as a child hasn’t changed very much over the past 100 years.
So, we were naturally curious when we noticed that High Dune Baking Company in Avalon had a tray full of chocolate cream donuts right next to its traditional cream donuts. Chocolate cream donuts? A newfangled take on an old-time favorite? Sorry, not even close. Who knew?
The chocolate cream donut goes back more than a half century, at least here on the Seven Mile Beach. Last winter, Maeve McNamara and Andrew Stanton, the owners of High Dune Baking Company, asked customers for suggestions on what baked goods they’d like to see in the shop.
It did not take Rachel Maygers very long to respond. “I immediately asked them to PLEASE bring back the chocolate cream donut,” she was saying recently while enjoying a day on the beach. She was known as Rachel Schultz back in 1983, growing up in Avalon and working at Kohler’s Bakery.
It seems that the owner of Kohler’s Bakery at that time, Bernie Bischoff, would make an occasional batch of chocolate cream donuts in the 1970s and ’80s. One taste and Maygers was hooked.
“Probably on the bigger holiday weekends,” Bischoff says when asked about the origins of the donut that breaks from the norm. “It’s really pretty simple. I love chocolate and I was always my best customer,” he adds with a chuckle.
Maygers longed for the chocolate cream that she remembered from her childhood. “I’d always ask bakers to consider this donut from my memory,” she says.
Her requests went unanswered for decades until High Dune asked for suggestions. Meanwhile back at High Dune, Rachel’s request was followed by yet another.
“Donna Garcia sent us a request that said, please help me prove to my children that chocolate cream donuts DO exist,” McNamara says.
It turns out that Donna Garcia’s maiden name was Schultz. Donna is Rachel’s sister.
“Too funny,” McNamara adds. “We were looking for suggestions from our customers and this seemed to be a good idea, so we decided to give it a try.”
A worldwide cocoa shortage this year makes it a bit of a challenge at times, but it appears that chocolate cream is here to stay.
McNamara is quick to remind that traditional cream donuts continue to be one of most sought-after items at High Dune, but there’s apparently room for both traditional and the new chocolate cream. And speaking of chocolate, High Dune acted on yet another customer suggestion: chocolate-dipped cream donuts. Can you say decadently delicious?
So, for everyone who appreciates things remaining status quo, you’ll almost always find a rack full of your old favorites – the cream donut. But as times and tastes change and evolve, so do some of the offerings at High Dune Baking Company in Avalon.
On a recent Saturday morning, one of the first customers through the door at High Dune was overheard ordering a half dozen of the chocolate cream donuts along with the more traditional crumb and sticky buns. He said that the chocolate cream donuts were at the request of his children at home. A new tradition for another generation? Perhaps, but for others, it is just an old favorite.
“I am thrilled,” concludes Maygers. “I’ve always loved them, and I am so glad that High Dune has them on a regular basis.”
IF YOU GO
High Dune Baking Company
2709 Dune Drive, Avalon
Open at 8am (closed Wednesday) in season. Follow us on social media for fall and spring hours. Credit cards accepted.
High Dune Baking Company specializes in small batch, made-from-scratch baking. In addition to a store full of sweet treats, it also offers fresh quiche each day.