Unschuldig, Weise, Fromm

Pumpkin Seed Bread: I am a fan.

This fine loaf runs about 2 Euro and some change.  It’s made by the bakery chain Ströck, but you can get it at Billa.

It’s good toasted with peanut butter and black coffee, or sliced with some mustard, turkey, and peppery greens.

Be Jealous of My Cremekrapfen:  Recommendation.  The Cremekrapfen at Ströck are filled with, as the name would suggest, a delicious cream center.  Usually, Krapfen are filled with apricot, which is one of the only Austrian obsessions that doesn’t float my boat.  I find the sweetness of apricots to be mildly acrid.  And since Krapfen are like an unsweetened jelly doughnut, by the time I acclimate my American taste buds to the more yeasty, almost savoury dough, the slimy, saccharin orange goop rears it’s ugly head.  (blegh!)

Krapfen are traditional eats during the build-up to lent during Fasching.  They are available, however, all year round, and the Cremekrapfen I had yesterday afternoon with black tea was just the sugar rush I needed before my linguistics lecture.