The Doughnut in Chicago

Hello - I'm hoping I can find some help here on this. I'm doing some writing on the history of doughnuts here in Chicago and, despite having lived here my whole life and even having been a baker for a number of years, I cannot seem to find much information.

Does anyone know of any doughnuts that were created in Chicago? Or even ones that are more Chicago centric? I know about all the big places (Old Fashioned, Dinkel's and the trendy new spots) and that it was introduced here at the World's Fair (and National Doughnut Day began here as well), but it seems there's very little out there about anything Chicago seemed to have brought to the world doughnut wise.

Any help is appreciated. Thanks!

bhickman wrote:I know about all the big places (Old Fashioned, Dinkel's and the trendy new spots) and that it was introduced here at the World's Fair (and National Doughnut Day began here as well), but it seems there's very little out there about anything Chicago seemed to have brought to the world doughnut wise.

Yeah, it seems Chicago has always been more follower than leader in the toroidal fried dough arena. I'm not sure which world's fair you're referring to but doughnuts as we know them existed before the World's Columbian Exposition of 1893, and fully automated doughnut machines were in public use elsewhere before Century of Progress in 1933-34. Although plenty of foods have been introduced at major expositions, many food origin stories involving world's fairs are highly questionable (then again, many food origin stories not involving world's fairs are highly questionable).

I guess "introduced" was the wrong word to use.

The donut was of course invented in Chicago as a tribute to the first Ferris Wheel, which was erected in 1893 for the World's Columbian Exposition.

The novel confectionery was therefore originally known as a "ferrisette" (my grandmother (who was but a girl @ the time) always referred to them so), but this was shortened to "donut" at the suggestion of Giuseppe Garibaldi, liberator of Italy and Grand Marshal of the Exposition.

The rest is history.

Rene G wrote:Although plenty of foods have been introduced at major expositions, many food origin stories involving world's fairs are highly questionable (then again, many food origin stories not involving world's fairs are highly questionable).

Who Made That Ice-Cream Cone?

Be sure to read the comment section, because there are several additional claims to inventing the ice cream cone.

Anne Funderburg, a historian, has collected seven legends about the invention of the cone at the 1904 fair. A Turkish entrepreneur also claimed credit for the idea. So did two brothers from Ohio. An Italian immigrant tried paper cones but, frustrated with the litter, switched to a cookie cup. According to Funderburg, it’s impossible to pinpoint who scooped the first cone because, she says, “the idea spread from one booth to the next.” Funderburg points out that the Germans pioneered a waffle cone in the 19th century, but “as far as Americans are concerned, it originated at the World’s Fair.” There, vendors called the new treat a “cornucopia.” It was a fitting symbol for a nation so replete with food that pounds of butter could be molded into a life-size replica of Teddy Roosevelt on his horse.

Bhickman,

Maybe you should consider moving your story to St. Louis. I understand my adopted city is truly the place to be when donuts are considered, as this cartoon from a local donut shop makes clear:


Donut City STL by Josephine2004, on Flickr

I'm just sayin' . . .

I do not know if the donut was invented here, or really where but I do know that a good chocolate frosted cake donut seemed to be highly esteemed just about everywhere I have lived in the Chicago area and that has been a loooooong time. I recall eating them as a girl and I would eat them now if they were not so darn fattening.

Very much off people's radar, but the seasonal brunch "fried to order" doughnuts at The Bristol are very good. They are like a very light cake doughnut in texture. Right now they are strawberry rhubarb glazed. The glaze is just a wee bit crunchy where it hist the surface of the doughnut, but mostly gooey. They don't taste fried, they aren't oily at all. They are small, you get 3 to an order, and the contrast of the sweet/tart is just wonderful.