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April 17, 2007
The end of a yeasty era
As a kid, when I was playing outside in the summer, I could always tell when the temperature was getting high and the humidity was going up as well. No, I wasn't a weather maven watching dials and gages. All I had to do was sniff the air and I knew. I knew because the aroma of rising yeast dough and sugar glaze would be all around me wafting the 5 miles or so between my house and Sap's Bakery, home of the famous Sap's Sugar Glazed Yeast Doughnut.
Because of that overpowering smell, and the tour I took of the plant in about 6th grade, I haven't eaten many doughnuts as an adult. I think the tour did me in when I saw men in hip-waders, like my uncle wore to clean up the milking parlor, standing in a sugar vat scrubbing it out. Hip-waders = cow manure = sugar glazed doughnuts = enough said. LOL
Though in truth my doughnutlessness may have happened simply because nothing made now tastes like a Sap's Glazed Yeast Doughnut. Nothing even comes close.
Years ago the bakery was sold to what is now Interstate Brands, maker of Dolly Madison products. Dolly Madison = saw dust= also enough said. LOL And in today's edition of The Republic, our local newspaper, it was announced that Dolly Madison has ended it's poor attempt to mass produce Sap Essex's stellar doughnuts. The end of another remnant of my childhood.
What can I say, the old-timers around here knew that Dolly Madison's version wasn't even close to the same as Sap's taste treat. You ask how we knew? Well no smells emerge from the Interstate Brands Bakery...none at all...unless you count the scent of diesel fuel from the 18-wheelers loading and unloading their cargo outside the plant. The products just can't be the same if nothing smells sickingly sugary sweat and yeasty over 5-miles away.
Sap's yeast doughnut no longer produced
Related links:
In memory of Phillip R. "Sap" Essex
Long Gone Regional Chains
Posted by prolurkr at April 17, 2007 09:34 AM
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