My husband Charlie is a man with a sweet tooth and a mission: to make Publix pastries the best they can be.
He walks to our neighborhood Publix regularly to buy Twistees, a pastry delicacy of twisted doughnut material. He prefers the ones with the cinnamon sugar, not the glazed ones.
But for the past few months, he’s been disappointed with the levels and distribution of the cinnamon sugar mixture. Repeatedly. One day, between bites, Charlie opines, “Their quality standards have fallen off considerably. Something must be done about this.”
The next morning, he drives to the “other” Publix, about four miles away and purchases two of their Twistees. He always gets two — one for now and one for later. He is pleased they have done an exceptional job today in the application of the cinnamon sugar mixture.
Charlie carries his purchase to our neighborhood Publix bakery. “See,” he explains as he shows a bewildered employee his Twistee from the other Publix, “how much more of the cinnamon sugar mixture has been applied? Look at the beautiful evenness of its distribution on the surface of the Twistee.”
The employee nods and calls over her manager.
Charlie points to the Twistees in their case. “There’s so little cinnamon and sugar on these by comparison. It’s a shame I have to go all the way to the other Publix to get the kind of Twistee I want.”
“Oh, we don’t want that,” the manager chimes in. Then, to her subordinate she instructs, “Be sure to put on the cinnamon sugar immediately after they come out of the oven.”
Since that day, Charlie reports the Twistees are looking, and tasting, a lot better at our neighborhood Publix.
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