The sweet pastry is currently ubiquitous. Master confectioner Mirko Mische about the right way to make them, wild trends from the USA and how to eat donuts without getting dirty.
Interviewed by
Philip Crones
Mirko Mische comes forward from his sweet-smelling kitchen to the stacked balls of icing sugar. The master confectioner on Auenstraße prepares 20 pieces every day, in four varieties. Why does a donut cost up to six times as much as a pretzel? Why are there more and more varieties? How is a good donut made and how should you eat it? The 53-year-old sits down in his mini pastry shop and explains without criticizing the competition from large producers.