How can doughnut mix, water and yeast have created such a stir at Sydney Airport? Is this just another aspect of "doughnut theatre"?
"They melt in your mouth, you almost don't even have to chew," says Bob Cruickshank of Reading.
The craze started more than 60 years ago in the Southern States of America, in 1937 in Winston-Salem to be precise, and exploded as the doughnut chain expanded around the country in the 1990s, but it is the Australian Krispy Kreme at Sydnwy Airport that has caused plane delays as people queue to deliver doughnuts around the country after work, or as a gift of goodwill from or to a holiday destination.
The doughnut delivery service has whetted the appetite of the normally cautious Melburnians, perhaps excited by the viral marketing strategy and the words of Roy Blount Jr., who wrote in the New York Times: "When Krispy Kremes are hot, they are to other doughnuts what angels are to people." Krispy Kreme Melbourne has become one of the most anticipated eating experiences of the decade.
The small store is fed by the warehouse down the road, and offers packs of 4 and 12 doughnuts, in both original and glazed variety. The people manning the store are notorious for the insouciance in quieter times, but during peak periods they work frantically to keep up with demand. Boxes have been appearing throughout Australia. In Alice Springs they arrive on occaision, but always to much excitement.
While foodies may question the doughnut, there is no doubt to those who live outside of the east coast, a Krispy Kreme doughnut brings a little of what is good and a little of what is bad out of Sydney, and it's great to be reminded of that.
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