Allan Johnson, who calls himself an “impulse” shopper, didn’t plan to buy fastnachts, but when he walked into the store, he smelled them baking and grabbed a bag of “powdered.” Copyright -
PRESS PHOTOS BY DENNIS GLEWLeticia Merceno, joined by a co-worker, takes a break from packing fastnachts to decorate cupcakes. Copyright -
Tammy Lasko comes to the Farmer’s Market every year to stock up on fastnachts. This year she brought along her friend, Dawn Jenkins. Copyright -
Above: Charles Smith, who works at Old Dominion Freight Line, buys fastnachts to give to three of the drivers. “I take care of my guys,” he said. Left: Allan Johnson, who calls himself an “impulse” shopper, didn’t plan to buy fastnachts, but when he walked into the store, he smelled them baking and grabbed a bag of powdered. Below: Barry Spohn consults with Emily Howey of the bakery staff. Barry Copyright -
Barry Spohn consults with Emily Howey of the bakery staff. When Barry was a kid, the lady across the street baked 40 dozen fastnachts to sell. Copyright -
Growing up, Ellie Lazar loved the fastnachts she baked with her mother and grandmother. Asked how store-bought fastnachts measure up, she replied, “I can’t promise they’ll all get home.” Copyright -
Feasting on fastnachts
For years Valley Farm Market has done a big business selling fastnachts on the days preceding Lent, and this year was no exception.
Anticipating that they would not be eating sweets during the fourty days of Lent, people poured in to purchase a last treat - luscious doughnuts, also known as fastnachts.
Customers could choose plain, powdered, glazed, or those with granulated sugar. And pick they did - among the roughly 2,000 fastnachts sold. By 10:30 a.m on Tuesday, the day before Lent began, the fastnachts shelves were emptying rapidly.