Latest / The Radio From Hell Show - Best Of / Donut Critic for January 28th, 2025

Transcript

Donut Critic for January 28th, 2025 · The Radio From Hell Show - Best Of

• 0:00
  Speaker 1: Sweet Here he is the doughnut critic. Hi, Ben, how's
• 0:06
  Speaker 1: it going?
• 0:06
  Speaker 2: Ben is here with We're going to talk about traditional
• 0:09
  Speaker 2: bakeries today.
• 0:10
  Speaker 3: Yeah, because most of what I bring in is new, trendy,
• 0:14
  Speaker 3: new takes on items, fusions, you know, just apecially.
• 0:19
  Speaker 4: Yeah, exactly.
• 0:20
  Speaker 3: It's like a brownie place that just as does brownies,
• 0:23
  Speaker 3: And today I wanted to talk about traditional bakeries.
• 0:26
  Speaker 4: What are some of your traditional bakeries that you guys like.
• 0:28
  Speaker 2: I've been to Granite Bakery, Yeah, I've been to Missus Backers.
• 0:33
  Speaker 4: Okay, Schmidz is one on my list.
• 0:37
  Speaker 1: This one that we've done.
• 0:38
  Speaker 3: Yeah, Parsons, I've I've brought in fruitcake from Persons before.
• 0:43
  Speaker 3: But yeah, I think one of the things that I
• 0:45
  Speaker 3: wanted to talk about, especially in the New Year, is
• 0:47
  Speaker 3: if you want to support and love a traditional bakery,
• 0:52
  Speaker 3: then you need to get out there and do it because,
• 0:54
  Speaker 3: like I've said, like the trendy, the new is what
• 0:57
  Speaker 3: people are often looking for.
• 0:59
  Speaker 5: Are you saying your classic straight sport.
• 1:02
  Speaker 1: Baker, support your local baker? Okay?
• 1:04
  Speaker 3: So the story I have is my wife loves or
• 1:08
  Speaker 3: loved Hagerman's cookies. It was down in Draper and she
• 1:11
  Speaker 3: always talked for them. Yeah, and she never brought them home,
• 1:14
  Speaker 3: and so I never got to taste them. And when
• 1:16
  Speaker 3: she was crying about them closing, it was like, well then,
• 1:20
  Speaker 3: why didn't we support them?
• 1:21
  Speaker 5: Why didn't we like the problem?
• 1:22
  Speaker 1: Yeah?
• 1:22
  Speaker 6: Exactly when I lived in Draper, when we went to
• 1:24
  Speaker 6: Hagerman's all the time, they were good.
• 1:26
  Speaker 4: Yeah, those cookies and uh yeah, you lose out on that.
• 1:28
  Speaker 3: And so what I've brought into you today is Missus Backers.
• 1:32
  Speaker 3: And I do have a confession. This is the first
• 1:34
  Speaker 3: time I've ever tried Missus Backers.
• 1:36
  Speaker 5: I'm surprised because they're like old timey classes.
• 1:38
  Speaker 1: How a long time eighty years.
• 1:41
  Speaker 4: I think they're they're celebrating.
• 1:45
  Speaker 1: Is Missus Backers still around?
• 1:47
  Speaker 3: No, no there, And there's there's quite a few items
• 1:50
  Speaker 3: from her hanging in the shop.
• 1:51
  Speaker 4: It's a really cool shop.
• 1:53
  Speaker 3: But the reason why I don't think I've been is
• 1:55
  Speaker 3: because I just felt as though, oh, I probably know
• 1:57
  Speaker 3: what's there. You know, no one was talking about new
• 2:00
  Speaker 3: and the latest. A few foodies have talked about how
• 2:02
  Speaker 3: much they love it, but it's all based off of
• 2:04
  Speaker 3: nostalgia and tradition and whatnot.
• 2:07
  Speaker 1: So based on this plate you brought it. They do
• 2:09
  Speaker 1: a little bit of everything.
• 2:11
  Speaker 3: Yes, So I brought in Yeah, it's it's a petite
• 2:14
  Speaker 3: for its basically like little small ovens of of everything.
• 2:18
  Speaker 3: There's cookies, so I brought that one in for you
• 2:20
  Speaker 3: carry specifically.
• 2:21
  Speaker 4: It's a raisin cookie.
• 2:23
  Speaker 1: Yeah, that's I just had the chocolate chip learn it
• 2:25
  Speaker 1: was pretty good.
• 2:26
  Speaker 3: Yeah, So I feel like they have had definite influences
• 2:30
  Speaker 3: over the years. They actually have donuts, they have cookies,
• 2:33
  Speaker 3: they have cakes, and man, that sugar cookie is good.
• 2:38
  Speaker 5: Yeah, the sugar I like the sugar cookie. That may
• 2:40
  Speaker 5: be the best thing.
• 2:41
  Speaker 6: That's just a straight ahead.
• 2:45
  Speaker 1: Sugar cookie.
• 2:46
  Speaker 3: And I think that that's kind of what people are
• 2:48
  Speaker 3: looking for, is that straightforward. What have they've been cooking
• 2:52
  Speaker 3: or baking all these years that you know that people
• 2:56
  Speaker 3: come in and they know that people like it, so
• 2:58
  Speaker 3: they keep baking up.
• 2:59
  Speaker 2: That icing on that sugar cookie is really that's it's
• 3:02
  Speaker 2: quite unique.
• 3:03
  Speaker 1: That's what makes it different.
• 3:05
  Speaker 6: The cookie itself is sugar cook better around, but this
• 3:09
  Speaker 6: icing is what makes it special.
• 3:10
  Speaker 3: So one of the other things that a lot of
• 3:12
  Speaker 3: people have responded. So I threw this out on Instagram
• 3:15
  Speaker 3: yesterday and I just asked what makes you keep going
• 3:18
  Speaker 3: back to your traditional bakeries. And yeah, so much of
• 3:21
  Speaker 3: it is nostalgia, quality, consistency.
• 3:24
  Speaker 1: It's in your neighborhood.
• 3:26
  Speaker 4: And convenience is one of them for sure.
• 3:29
  Speaker 3: But one of the cookies they did say was that
• 3:31
  Speaker 3: raspberry filled one. So it's it looks like a little handpie.
• 3:34
  Speaker 3: Oh yeah, it's raspberry filled and then it's got a
• 3:37
  Speaker 3: little drizzle on top. That that one was good, and.
• 3:39
  Speaker 4: I think it is because that that basic cookie.
• 3:42
  Speaker 3: Is really good and standard and you can put almost
• 3:46
  Speaker 3: anything with it. Ne old taste delicious.
• 3:48
  Speaker 1: I like the I like the raisin cook field thing too, And.
• 3:52
  Speaker 3: I brought those in for you specifically because I know
• 3:54
  Speaker 3: a lot of people don't like raisins.
• 3:55
  Speaker 4: But I tried that one and I was like, okay,
• 3:57
  Speaker 4: I like the raisin one.
• 3:58
  Speaker 6: Oh yeah, one of my favorites is a raisin an
• 4:00
  Speaker 6: oatmeal raisin cookie is a wonderful thing.
• 4:03
  Speaker 3: The danishes were pretty good. You got a little silver
• 4:05
  Speaker 3: of Danish. That's a raspberry cream danish as well. What's
• 4:10
  Speaker 3: this little crunchy thing, So that's called a lace cookie.
• 4:13
  Speaker 4: Those are pretty interesting.
• 4:14
  Speaker 3: So if you try it, so that that's an almond
• 4:16
  Speaker 3: lace cookie and it tastes.
• 4:18
  Speaker 4: Like a brittle.
• 4:18
  Speaker 1: It's almost chewy.
• 4:20
  Speaker 3: Yeah, so it crunches and then it's pretty chewy, just
• 4:22
  Speaker 3: like that caramelized sugar with those nuts. I thought that
• 4:25
  Speaker 3: was pretty enjoyable too. I think I would definitely go
• 4:28
  Speaker 3: back for one of those lace cookie.
• 4:30
  Speaker 1: Is this missus Backer's cake here? What is this?
• 4:32
  Speaker 3: So this is a pineapple rum So there's a pineapple
• 4:35
  Speaker 3: filling and then the frosting on.
• 4:38
  Speaker 4: Top is a rum frosting.
• 4:39
  Speaker 1: It's very good.
• 4:40
  Speaker 3: And they have a couple of those. And I should
• 4:42
  Speaker 3: have done the German chocolate that looked really good. The
• 4:45
  Speaker 3: outside was really greatly covered in nuts, and so I
• 4:49
  Speaker 3: think it would have been a lightle.
• 4:51
  Speaker 7: That's helpful because I'm always looking for a good German
• 4:54
  Speaker 7: chocolate because that's my husband's favorite, like for his birthday.
• 4:57
  Speaker 3: I like to get him on Yeah, And they have
• 5:00
  Speaker 3: them in slices and then you can order them larger
• 5:02
  Speaker 3: and so if you want to go up and just
• 5:04
  Speaker 3: try a slice, you can.
• 5:06
  Speaker 4: I think it.
• 5:07
  Speaker 6: Here's a texture who says mister Backer passed a couple
• 5:10
  Speaker 6: of years ago. He trademarked his tools to decorate cakes
• 5:15
  Speaker 6: and they are amazing things. People don't know about Backers
• 5:18
  Speaker 6: is that they have really great meat pies.
• 5:22
  Speaker 3: So I did see the meat pies, but I couldn't
• 5:23
  Speaker 3: justify it at you know, eight in the morning.
• 5:25
  Speaker 5: I get it and maybe go back back.
• 5:28
  Speaker 6: And this texture, says Missus Backer is still around. Her
• 5:31
  Speaker 6: daughter runs a bit. Oh it's okay. Then it's the daughter,
• 5:34
  Speaker 6: well stole in the family.
• 5:35
  Speaker 5: Someone knows an awful lot about the Backpackers.
• 5:39
  Speaker 2: Well, these are you know, these are all high quality products.
• 5:44
  Speaker 2: I mean everything on the I've eaten almost everything on
• 5:46
  Speaker 2: the plate already and they're they're good. They're all high
• 5:49
  Speaker 2: quality for sure.
• 5:50
  Speaker 3: And I think that again, if you love a traditional bakery,
• 5:54
  Speaker 3: and let's say Missus Backers, you need to be supporting
• 5:57
  Speaker 3: them because it is a it is a tough gig
• 6:00
  Speaker 3: for them. If they don't have family members that are
• 6:02
  Speaker 3: carrying on these traditions or bakers that want to continue
• 6:05
  Speaker 3: those traditions, then you start getting those changes and people
• 6:09
  Speaker 3: start losing the love and the nostalgia for it, and
• 6:11
  Speaker 3: they don't have the same flexibility as a new shop
• 6:14
  Speaker 3: or a trendy shop because the new trendy ones always
• 6:16
  Speaker 3: just trying to put something new out there. And these
• 6:20
  Speaker 3: traditional shops have that fear that you know they're going
• 6:23
  Speaker 3: to turn off these customers that already I used.
• 6:25
  Speaker 7: To always go to bo Brummel the Gloss Bakery up
• 6:28
  Speaker 7: on Highland Drive. Oh yeah, and we and you would
• 6:32
  Speaker 7: go there for the little tiny slices of cake. Remember
• 6:35
  Speaker 7: you could get those little tiny I love that. It
• 6:37
  Speaker 7: was just so sad when they closed.
• 6:39
  Speaker 5: And I don't think they closed because they weren't doing
• 6:42
  Speaker 5: good business. I think that was.
• 6:45
  Speaker 4: Like some things are.
• 6:46
  Speaker 3: Yeah, there's family fights, and there's definitely donut shops that
• 6:50
  Speaker 3: have closed because of family.
• 6:51
  Speaker 6: We would Sue used to work down here at at
• 6:54
  Speaker 6: and T and so we would meet at Gormandy's there.
• 6:58
  Speaker 5: Still there, they're still there.
• 7:00
  Speaker 1: Yeah.
• 7:01
  Speaker 2: I used to go there a lot. I've been to
• 7:02
  Speaker 2: Missus Backers once and I for some reason I went
• 7:06
  Speaker 2: there and bought a couple of dozen sugar cookies for
• 7:10
  Speaker 2: some event.
• 7:10
  Speaker 1: I forget what it was.
• 7:11
  Speaker 6: Someone says Carlucci's Bakery.
• 7:13
  Speaker 3: Yeah, Carlucciese is a classic as well. But yeah, there again,
• 7:17
  Speaker 3: it's just the call to go to your local bakery.
• 7:20
  Speaker 3: We have a tradition with Schmid's. I don't, but my
• 7:23
  Speaker 3: wife and her family love Schmidz cakes, and so every
• 7:26
  Speaker 3: birthday if we don't have a Schmidz cake on the table,
• 7:29
  Speaker 3: it's not a birthday.
• 7:32
  Speaker 5: Tradition if you don't have one of those.
• 7:35
  Speaker 2: A bakery called Tulazure tu LaSure they have they it's
• 7:41
  Speaker 2: says they have a great mont blanc.
• 7:43
  Speaker 1: I don't know what a mount.
• 7:44
  Speaker 3: Bloc is, h but you were talking about Tuley. Tuley's
• 7:47
  Speaker 3: really good. They have an olive oil cake that's really good.
• 7:50
  Speaker 3: They have an almond croissant.
• 7:53
  Speaker 6: Bab's de license Backers fifty years, but it's more than
• 7:56
  Speaker 6: fifty years.
• 7:57
  Speaker 3: It said eighty on their sign, so it said celebrating
• 8:00
  Speaker 3: eighty years, and that must be missus Backer must be
• 8:03
  Speaker 3: because yeah, it said nineteen forty something on the actual logo.
• 8:08
  Speaker 1: So but well, there you go.
• 8:09
  Speaker 7: These are all quality products.
• 8:12
  Speaker 1: Backers Bakery there. It's on South Temple. Yep.
• 8:15
  Speaker 3: It's about four hundred east in South Temple. Yeah, and
• 8:18
  Speaker 3: it's it's an experience. It's really old school in there
• 8:21
  Speaker 3: and it's fun to look at. So support your local bakeries.
• 8:24
  Speaker 2: Yep.
• 8:24
  Speaker 1: Thanks on leone, thank you all right. Ben.
• 8:26
  Speaker 2: You can find Ben the Donut Critic on Instagram. That's
• 8:29
  Speaker 2: the best place to go and find all of his stuff.
• 8:31
  Speaker 4: Yep, donut critic on Instagram.
• 8:33
  Speaker 1: Thank you, thank you very much.