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So, it is a little late but recognition is always worth it. In lieu of the recent Donut Day, I needed to share so vital information. My college town bakery was just named BEST donut in Minnesota! Yes, you read that right. Bloedows was named the best donuts in Minnesota! What an honor.

Thanks for the LaCrosse Tribune you can read a little more about Bloedow’s and their tradiation. But if you don’t want to click on the link, don’t worry the story is copy and pasted below.

Bloedow Bakery is Winona’s hometown bakery since 1924 featuring their own, very special, original recipes. Step in the door and step back in time to smell the warm, sweet smells of fresh baked donuts, breads and sweets. Step into a time when lives were more relaxed and food was made with pride. Ask any native Winonan and you will find Bloedow’s is a stop not to miss!

The History
In 1924 Ernest Bloedow had a dream to start his own bakery in Winona, MN. Located at 601 Sanborn Street, Ernest and his wife, Mary, started their little bakery which soon became a family affair. In 1925 the bakery moved to the corner of Broadway and Laird into a former saloon, complete with a hitching post outside! The bakery soon became known as Bloedow’s Little Bake Shop on Broadway. There it flourished and was passed down through the family.

By 1941, Ernest and Mary’s daughter, Mildred, and her husband, Julius Gernes, assisted in the bakery operations and eventually purchased the bakery. In 1984, Mildred and Julius’ son, Ernest, and his wife Darlene, took over the Bloedow tradition with its now famous recipes.

On January 1, 2005, the bakery was sold to Hugh and Mary Polus, the first owners outside of the Bloedow family. A baker at Bloedow bakery since the age of 15, Hugh was mentored by Ernie and Darlene for almost 20 years to continue the Bloedow tradition. While some customers may have been skeptical of the change, they were soon relieved to know that nothing would be changed with the Bloedow’s recipes. The Polus’ are both native Winonans and grew up on Bloedow’s treats.

Original Recipes
Many of the Bloedow donuts, rolls, and breads you see in the cases each day are still made with the recipes used on the bakery’s first day of business. Other specialties have been added during the 80+ years of tradition.

The David and Goliath Story…Bakery Style
In December 2005, Winona residents taste-tested and the result was national news.  Less than two years after entering the Winona market, the international doughnut colossus, Krispy Kreme, pulled its products from the store shelves, ceding the territory to locally owned Bloedow Bakery. While their exit started out quietly, a local newspaper ran a story which was quickly picked up by the Associated Press and run all over the country.

Our Customers
All agree, once you’ve had a Bloedow’s donut you will go back for more. Many Bloedow’s fans agree that the first and last stop when coming to Winona is Bloedow Bakery and one donut is not enough. What Bloedow’s fans won’t agree on is which donut is the best. There are just too many “bests” to choose from. Bloedow’s fans are so devoted, they have created a group on Facebook dedicated to sharing Bloedow’s stories and voted Bloedow Bakery the Best Donut Shop in MN in March 2012 WCCO Best of poll.

Our Promise
The employees of Bloedow’s promise to continue the tradition of Bloedow’s by providing high quality baked goods like no others.

Bloedow Bakery was an awesome place to visit on a Sunday morning when most of the town was still sleeping. I can only imagine what press Bloedow’s has received since they’ve been voted best donut. Kudos to them for making the tradition last and a dream come true. Now, only if they delivered then I could get this hankering for a Maple Long John out of my system.


you can find me at: @K_AnnM | Insta | LinkedIn

Remember back in February when I was talking about the new goodies called croknots, cronuts, crodolis and so on? Well I am ready for a new treat, the beignet, which I am sure you’ve heard of. This treat is a New Orleans classic. Now, I’ve never had one, but I can only picture what it tastes like. To me, a beignet is a cross between a funnel cake and a donut. Beignets were also brought to Louisiana by the Acadians. These are fried fritters which are often a treat. Sometimes they may be savory dishes as well and may contain meat, vegetables, or fruits. From what I understand, the beignet is a square piece of dough, fried and covered with powdered sugar.

Later tonight I will be making a pit stop at the ever-famous, Café du Monde, and I am sure it is going to be a highlight of this New Orleans trip! Café du Monde is a popular New Orleans food destination that specializes in the powdered sugar beignets.

I am beyond ready to experience some New Orleans tradition!

a new goodie

croknot not the cronut

you can find me at: @K_AnnM | Insta | LinkedIn

It seems like hybrid goodies are on the rise. The one that is still all the rage among my friends is the cronut, but I am about to blow your mind with a croknot and then a doissant. Let’s start at the basics.

First you have a croissant. A croissant is a buttery, flaky, viennoiserie pastry named for its well-known crescent shape. Then, you have a donut or doughnut, a type of fried dough confectionery or “dessert” food, which is likely consumed at breakfast. Now that we’ve established what a croissant and donut are, put them together and you get a cronut. The cronut is a beautiful thing. A cronut is the brand name of a croissant-dounut pastry sold by Dominique Ansel Bakery in New York City, conceived by chef Dominique Ansel.The pastry is made by frying a laminated dough in grape seed oil, which is then sugared, filled, and glazed. Amazing, as you can imagine.

Now, we have something even more awesome called the croknot! A croknot is the same thing as a cronut, but it’s for all you bacon lovers out there. Adding together both the croissant, which is rolled out and then tied in a knot, with bacon then it is deep fried like a donut. Too bad Minneapolis is the only place you can find these bad boys…

Our nation’s capital built its own donut/croissant hybrid, the doissant. You can find this baked good at D.C bakery Chocolate Crust. The doissant mimics Ansel’s sensation with the chocolate hazelnut croissant donut creation pictured at right.

I haven’t done the taste test (yet) to see how these stack up with the cronut and the croknot, but does that even matter?