By the end of today, Dinkel’s Bakery in Chicago will have made — and, if all goes well, sold — 25,000 paczki
opens to the public at 6 a.m. on Paczki Day, or, as its known to the rest of the world, March 1, the production line in the back of the 100-year-old bakery in Lakeview will have been running for eight hours straight, a full working day in preparation for the hoards of Chicagoans who will be lining up for the traditional filled doughnuts. By closing time at 5 p.m., Dinkel’s will have, in the past five days, made — and if all goes well, sold — 25,000 paczki.
and a heavy snowstorm kept customers away, and, for the first time ever, Dinkel’s opened on Ash Wednesday to fry up extra paczki for people who literally couldn’t get out of their homes. This year, Karl hopes everything will be business as usual — or, rather, business as it was pre-pandemic. Dinkel’s has endured a hard, slow winter so far, and has been suffering from the same staffing and supply chain shortages as every other food business.
In the past, Dinkel’s would take special orders for custom mixes of flavors, but after a while, Karl says, everyone was asking for special orders and hundreds of boxes piled up in the bakery and it would take workers several minutes to find them, which would make the wait in line even longer and cause extra stress for everyone, bakers and customers alike. “It’s a heated holiday,” he says.
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