From overdosing on Hershey Bars as a kid to “ridding of” MSL’s Ferrero Rocher surplus after client mailers as an adult, saying I have a sweet tooth is truly an understatement. For me, when ordering desserts to finish a great meal, I’m not usually considering what’s trendy; I’m thinking about what makes my mouth water.
So when contemplating current dessert trends – what’s the cupcake or flavorful frozen yogurt of the future – I didn’t really have the answer. What came immediately to mind were those delicious cheesecake lollipops that I had no problem inhaling at my latest trip to David Burke Kitchen or devouring from the thank you package a vendor sent to my boss. Yet after some rich discussion about sweets with a few MSL colleagues (it’s more often than not that the food topic arises in our meetings), the overwhelming take on the latest and greatest dessert trend was not my sweet pops, but instead…doughnuts?
Hasn’t Dunkin Donuts been around for ages? Krispy Kreme seemed to be all the rage ten years ago. Have doughnuts once again risen to the top of the food chain? And how on earth did I not know about this “it” trend?
So, I did a bit of Googling and found myself not really caring whether doughnuts were trendy, but instead, just wanting to get more intimately acquainted with these little balls of heaven. My top three favorite findings?
- There’s a French doughnut called “pet de nonne” which means “Nun’s Fart.” Apparently, a nun farted while prepping food and was so embarrassed around her fellow nuns that she dropped dough into a pot of boiling water, ultimately making a doughnut.
- The size of your doughnut holes might just help you predict the NASDAQ . Some financiers have actually said that you can judge the state of the economy by looking at the size of a doughnut’s hole – during stable times, more dough will be used which will make the hole smaller.
- There used to be a National Dunking Association…I’m thinking of bringing it back and becoming not only the president, but a member.
My biggest result uncovered, however, is that doughnuts aren’t actually up and coming…they’ve been here and they’re here to stay. New York Times Magazine covered them in 2008. Renee Zellweger ate twenty per day when gaining weight to play Bridget Jones.
Celebrity chefs have been serving them in fancy fashions for years. All of that, however, won’t deter me from placing a doughnut order during my next meal out because after all, they may not be the hippest, but they definitely make my mouth water.
Dena Martini Toms is a vice president in the global consumer marketing practice of MSL New York. With more than eight years of experience in consumer public relations, Dena has developed an expertise in the food and consumer packaged goods categories and is a strong believer in organized communications planning and media strategy for all clients




