I Got Kreme’d: My Krispy Kreme Experience
It opened its first Australian outlets in Sydney, and for a time, one of the most common sights on the Sydney-Melbourne flight are boxes upon boxes of Krispy Kremes, smuggled to satisfy the cravings of the donut-deprived populace of Melbourne. I have heard testimonials by many Kremers who swear these donuts smell like heaven and taste better than sex, and not surprisingly, my expectations were high. When a friend offered a donut specially flown in from Sydney, I could not refuse, even though it would not be fresh. I found the ritual of heating the donuts in the microwave a bit perplexing, but I guess all the best foods need to be microwaved. My first bite of an Original Sugar Glazed was not one of orgasmic pleasure, but of mild indifference. It’s sweet. It’s soft. The same effect could be duplicated by pouring an obscene pile of icing on really soft bun. Personally I like my doughnuts to be a bit sour, which would then be perfectly complemented by icing or creamy custard filling. In our highly-stimulated, ADD world, sugar is valued as the elixir to kick-start the day. Cookies, beverages and so many other food products are excessively sweetened so much so that we have come to regard the painful, brain-numbing sweetness as perfectly normal. Krispy Kreme to me is like the culinary equivalent of crystal meth. I realise the sensation of getting high is not exactly unpleasurable, but I would rather be stimulated by something more natural. To be fair, I have only tasted the original sugar glazed, despite the donuts now being easily available in Melbourne, with two outlets in the CBD alone. However, I doubt I will be tasting the other varieties any time soon, as I cannot bring myself to join the long queues at the stores, and worse, being seen in public slavishly waiting in line. Not only am I anti-social, I’m also unreasonably snobbish.