Pulaski Bakery’s Paczki Tuesday Tradition: Lengthy Traces

In Pulaski, Wisconsin, February 13 is not just Fat Tuesday – the day when Christians indulge before the start of Lent – it’s also known as Paczki Day. Paczki (pronounced “POONCH-key”) is both the singular and plural term.

The local Smurawa’s Country Bakery has made a tradition out of preparing for the day before Ash Wednesday when long lines of customers come for paczki. These Polish treats, which resemble stuffed doughnuts, are created using a family recipe that has been passed down for generations. The pastries are made with generous amounts of butter, sugar, and eggs and are filled with a variety of fillings including custards, French creme, and fruit jams.

The bakery’s owner, Greg Smurawa, shared that the process has been perfected over the last 25 years, stating, “This isn’t a marketing ploy. This is pride. This is a recipe that has been in our family for more than five generations, 100 years. It has been carefully planned to ensure every step is done correctly.”

Customers, like Erica Errer, commend the paczki with descriptions such as “smooth tearing, delicious, sweet, light.” The bakery attracts patrons from Michigan’s Upper Peninsula and Illinois who come specifically for these indulgent treats. The bakery also ships orders to various states.

Paczki Tuesday is the busiest day of the year for Smurawa’s Country Bakery, with expectations of selling between 30,000 to 35,000 paczki. On this day, Kristyn Allen had the opportunity to try her hand at filling the paczkis with two types of filling at once.