Polish Tradition In The Midwest: Pączki Day

Pączki Day is a tradition with a history almost as rich as the treat itself. Pączki are dense, cake-like donuts that are fried, filled with jam or custard, and covered in powdered sugar. It is a centuries-old Polish Catholic tradition still celebrated today in both Poland and the United States. This will be the eleventh year that Argus Farm Stop participates in the tradition. Employees of the farm stop spend the morning of Pączki Day covering themselves in powdered sugar as they package over three thousand pączki for Ann Arbor residents to enjoy. The pączki are baked and delivered to us by Crust Bakery, located in Fenton, Michigan. The bakery bakes at least eight thousand pączki each year, and have maintained their own Pączki Day tradition since 2014.

Pączki Day dates back to the medieval century, when Polish Catholics would rid their kitchens of dense foods or ingredients in preparation for Lent, a forty-day period of fasting, penitence, and reflection leading up to the celebration of Easter. The Thursday before Lent began, people would empty their cabinets of eggs, milk, sugar, butter, lard, and jam, and would make fried treats with the ingredients so the food would not go to waste. The most notable treat that came from this in Poland was the pączek (plural pączki). The twentieth century saw a large influx of Polish populations in the Midwest and Eastern regions of the United States, and with that came the sweet treat and tradition. Many Polish immigrants settled in Detroit, Hamtramck, and Grand Rapids, which is why the day is widely celebrated here in Michigan.

Meet Chase!

Chase is the Manager of the Packard Cafe!

How long have you been working at Argus Farm Stop?

I started working at Argus Farm Stop in October of 2020. I just had my 5-year AFS anniversary last October!

What is your role at AFS?

I’m the Packard Café Store Manager at Argus Farm Stop. I also manage our social media presence. In the café, I train and support our baristas, create artisan displays, and work closely with our Prepared Foods Manager and Assistant Manager to build a welcoming, high-quality tavern and café space for customers and staff. I collaborate with the café team at our Liberty location to develop café specials that reflect the seasonality of local agriculture.

Alongside that, I create and manage content for our Instagram and Facebook pages, using those platforms to tell the stories of our farmers and producers. In both roles, my focus is on showcasing the people and products behind our food, helping connect customers to local producers, and ultimately strengthening and growing our local food economy.

What is your favorite thing about working for AFS?

The sense of community and the people who come through the doors every day. We wouldn’t be able to do what we do without the support of our neighbors, and it’s really special to be part of a place where relationships matter. I love getting to connect with regulars, meet new folks, and be part of a space that feels welcoming, local, and rooted in care for both people and local food.