The Fritter Diaries: Apple Fritter Bread

I’ll begin by saying: I like Wegmans. Like [almost] everyone else in upstate New York, I have had the privilege of living with the notable food retailer, which could be the Walt Disney World of supermarket chains.

Unlike those slandering Duke University fans, who chanted “Wegmans is overrated” a couple years ago — by the way, they are still wrong and now you have one in Chapel Hill (you’re welcome) — I’m still all about the stores. Pretty much anything can be found there, and the locations are more convenient than mail order meal kits.

For my Fritter Friday posts via Instagram, I’ve tried their version of the baked goods enough times in a similar fashion to Goldilocks looking for the “just right” of something among three options.

Wegmans’ Tuscan loaf is great. The rosemary garlic bread is even better. The donuts are a go-to when in a bind.

The fritters I could care less for. The ones I’ve consumed tasted burned at times. They have been hard for doughy treats, but not brick hard. The pieces of apple found have been very conservative.

It was this year when a few friends pointed out the apple fritter bread Wegmans offered. It was definitely something I had to try, not just because of my posting about fritter-this and fritter-that. The food stared at me, and the loaf was still warm.

The price of the bread is offputting. For $3.25, the customer gets a half-loaf. For $5.50, the whole shebang. It’s true, some fritters I’ve masticated and digested have cost between $2 and $3 — Green Hills Farm, Misfit Donuts and Treats, Stan’s DonutsStewart’s, and The Sweet Praxis to name a few — but they’re been standouts.

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Wegmans Apple Fritter Bread [Photo C. Malone]
The apple fritter bread does in fact taste like an apple fritter, but let’s dissect it. I also ate the half loaf over the course of a few days to see how it held up. To store it, I kept it in the fridge.

The top of the bread is more unique than a typical fritter. It’s a bit more on the chewier side thanks to apples, dough, and the glaze.

Check out the veins of cinnamon in that loaf. Cinnamon is definitely is the most prominent flavor in the grand scheme of the diabolical and addictive intent of the fritter bread. I’m not afraid of the spice, so its domination was welcomed. (Loved it, with jazz hands.) Unfortunately, it also steals the spotlight, because the pieces of apple were also fewer than expected.

The dough of the body is great, but this simply was cinnamon bread. Fresh cinnamon bread. At least there were no raisins to be found. I’m one with the opinion that raisins ruin food.

On day three, it was a surprise that bread held up as well, so I kept a little for one last and fourth day. This was when I could taste a hint of food death.

So, I toasted the remainder of the bread — one more slice and the ass end.

Toasting the fritter bread, as expected, dried it out. A little slather of butter was OK, but I think maple butter would have to make it better. The head of the loaf got exponentially hot. The glaze and apple and whatever else topped the bread turned into almost roof-of-the-mouth scalding, gooey magma. This had a delightful upside to it, but it was only realized after suffering.

Would I get the apple fritter bread again? Maybe. I’m not one to go out of the way to by cinnamon bread to begin with. The only case would be if I was sharing it with several friends and they wanted to pick at it like vultures. However, the prices ($3.25 or $5.50) is not worth it, but I guess Wegmans can get away with it because a) it’s a spawn creation of Wegmans and b) it’s a specialty bread.

As for me, Goldilocks, I’ll have to do some more searching to find my just right.

food

Christopher S. Malone View All →

I play with words and invisible objects.

A mind, a pen and a piece paper have the best relationship ever.

---

"Remember this--if you shut your mouth, you have your choice."

- F. Scott Fitzgerald

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