It’s was a busy day at The Fly Creek Cider Mill as harvesters are gathering this year’s harvest of cider doughnuts.
“This year’s crop of our cider doughnuts has been very good. As everyone knows April first is a little bit late this year but with the frost that we had last night, it really has brought on some really good flavor,” said Bill Michaels, the Co-Owner of Fly Creek Cider Mill.
It all started last year with the planting of the hybrid seeds in the fall. They are them germinated with some cider to give it an extra boost and by the time we get to spring the crop has arrived.
“It’s a lot faster than in the olden days. We used to have to actually graft a piece of the doughnut onto the trunk. Therefore it would take about five years to get a quick crop. These new hybrid seeds developed by Cornell through the AG. Experiment Center in Geneva have really saved us a lot of time. They are hybrid seeds but most importantly they are non GMO so they are good for everyone and it makes for a great tasting doughnut.”
From the fields the doughnuts are brought into the bakery where they are laid out on a tray and put into an oven for 3 minutes. Once they are done in the oven, a worker dips the doughnut into some cinnamon sugar and places them in the carton.
From the bakery these doughnuts come right out here into the store where you can come and buy one. The Special deal right now buy two and get the third one free. However the ones that were harvested today come only once a year and that is always going to be on April first.
