Behind the scenes of Kwik Trip’s next-generation bakery

Kwik Trip Buns

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“Last winter, we got down to about negative 44,” said Eric Fonstad, director of operations for the bread and bun bakery at La Crosse, Wis.-based Kwik Trip. He joked, “We like it when it gets that cold because 40 below will kill off all the germs.”

Here, challenges simply carve the pathway toward success. That’s the Wisconsin mindset, and it’s ever apparent at Kwik Trip, the region’s largest convenience store operator and one of the most vertically integrated in the industry. This family-owned retailer not only operates more than 700 stores in Wisconsin, Minnesota and Iowa, but it also completely controls its own bakery, dairy, kitchens and distribution, including a 500-truck fleet.

“Every store gets a delivery every day,” Mr. Fonstad said.

Just nine years after an overhaul on its former bakery plant, Kwik Trip started up production on three new lines — one for bread and two for buns — in a brand new 200,000-square-foot facility that features state-of-the art technology, including a new continuous mixer, record-setting bread makeup and a fully automated gantry system in its warehouse, just to name a few. It’s a testament not only to overall c-store growth but also to the foresight and innovation from a half-century-old company and the can-do attitude of its workforce.

C-store’s vertical trajectory

Much of Kwik Trip’s success can be attributed to two factors: vertical integration and the rise of the c-store.

It’s no secret that consumer eating habits are changing thanks to the mobile lifestyles of young consumers raised on life hacks and instant gratification. Trends like the “snackification” of American eating habits helped evolve these outlets from gas stations to grab-and-go options to the one-stop shops they are today.

In fact, a recent article from CNN Business cited data from the National Association of Convenience Stores that indicated c-stores have increased sales by 30% in the past decade with a 28% increase of store openings since the turn of the century. The article included Kwik Trip as one of the top c-store chains in the country in part for its food service offerings such as sandwiches and take-home dinners.

Kwik Trip’s status as a c-store innovator should come as no surprise because the company has always been an early adopter: Kwik Trip began in Eau Claire, Wis., in 1965 when, according to CNN Business, there were only 5,000 ­c-stores in the entire ­country. (Today, there are more than 150,000.)

Keeping with that innovative ­attitude, Kwik Trip got into vertical integration in the early 1980s, first with its dairy operation, and then followed in 1985 with baked foods. It’s been a key factor in the company’s success ever since.

“When you talk about vertical integration, that means we make it, we ship it and we sell it,” Mr. Fonstad said. “Those are the three key ingredients, and then you have total control over the quality of products you’re sending out to the stores. We don’t pay a middleman to make it or ship it for us, but quality plays the biggest part.”

In the earlier days of its vertical integration, Kwik Trip was making cake and yeast-raised donuts along with a few other baked foods in a space it shared with the distribution center. Sales grew, and in 1988, the company built a dedicated baking facility. In 2009, it reconstructed the building, and, in addition to sweet goods, it produced bread and buns on two shifts until 2018 when that production moved into the new plant, leaving the original bakery dedicated to sweet goods production.

“We knew about two years before that we were heading for capacity, and we started planning,” Mr. Fonstad recalled. At that point, the company worked with Wieser Brothers General Contractor in La Crescent, Minn., for construction of the new building on the land Kwik Trip had reserved for growth on its roughly 120-acre campus. Construction began in 2017, and production was up and running in the fall of the following year.

“This plant was built to support four times the volume we had in 2016, and it’s positioned well to support that,” Mr. Fonstad said of the fully automated operation.

Taking baby steps

While Kwik Trip is no stranger to technology, the company knew it would have to step up its game to support the growth trajectory it’s currently on.

To meet that goal, Kwik Trip strategically planned its move. For starters, the operation would go from two shifts on a shared line — buns during the day and bread at night — to one shift with bread and buns being produced simultaneously on three new makeup lines.

Making that switch required careful overlap by first splitting the day in half and moving only bun production to the new bakery.

“We did the same thing with bread,” Mr. Fonstad said. “But we ­strategically started up the bun line first because we knew it would challenge us the most. We wanted the OEMs and our coworkers to put the most energy into that part of the start-up.”

By doing this, the bakery never missed a beat in production, and every store received its order on time, every day. It’s another testament to the company’s vertical integration. After all, coworkers are not just in the Kwik Trip bakery. They’re also the folks working in each of those 700 stores, and the bakery has a responsibility to provide them with the product they need.

“We had to plan inventory, so we never stopped producing,” said Dan Walters, bakery R.&D. manager. “We never shorted one package of buns to stores.”

Mr. Fonstad credits the relationship with vendors and the commitment from coworkers for that success.

“Without our OEMs, this process would have been a lot harder,” he said. “But the equipment vendors did a great job helping us get this plant started. A lot of credit goes to them, but also a lot of credit goes to the coworkers on the floor. They paid attention and learned from the OEMs how to run the new equipment.”

Bigger, better, faster

Once the new plant was fully operational, automation was only the beginning. New and upgraded technology enabled the bakery to crank out more product at higher quality than it had experienced before, and that’s the key to sustaining growth.

“Uptime was critical for us,” Mr. Fonstad said. “We asked all our OEMs, ‘What’s your uptime?’ And we checked references. If someone was using AMF or Reading or Zeppelin, we wanted to hear from them.”

For example, raw ingredients are now managed through a Zeppelin Systems USA PRISMA ingredient handling ­system that automates everything from a sprinkle or dash of minor ingredients in the bakery’s J-Bin ingredient ­storage room to bulk items such as flour housed in one of two 224,000-lb silos or sugar from the 80,000-lb silo, all from Zeppelin.

Eric Reimer, bread line supervisor, said the automated ingredient handling not only streamlines the operation but also mitigates the potential for human error. Through the PRISMA system, Mr. Reimer can view the status of all raw ingredients on one of two laptops.

“We want to make sure our products are moving through the pipe,” Mr. Reimer said. “You can’t see a lot, so you need to be able to trust the system.”

With four main common hoppers and 16 individual 800-lb hoppers, along with a weight-loss system that has two load cells that talk to each other, this automation ensures that all ingredients stay on spec.

“If we’re requesting 120 lbs of something, we want exactly 120 lbs,” Mr. Reimer said. “We don’t want anything over or under a parameter because it will hinder the quality of the product. That was the biggest thing we needed here. We needed to eliminate any chance of human error, and we did that with this level of automation. We set parameters, and we can’t move on to execute the product until those parameters are met.”

From there, ingredients are sent to either the “bun side” or “bread side” of the bakery.

“This plant was built to support four times the volume we had in 2016, and it’s positioned well to support that.” Eric Fonstad, Kwik Trip

On the bread side, three 2,000-lb AMF vertical mixers feed one AMF makeup line that produces a variety of bread loaves at an astonishing rate for 1-lb loaves: 225 per minute.

“We broke the record for AMF,” Mr. Reimer proclaimed. “Their old record was around 209, and I said, ‘We can go faster than that.’”

The three-pocket divider cuts 75 per minute per pocket, and dough balls are weighed by a BSI system that rejects any that are out of spec and reintroduces the dough back into the process. In all, the operation produces around 18,000 lbs of bread per hour.

“It’s pretty impressive when all of a sudden you see how many loaves of bread we made,” Mr. Reimer said.

Meanwhile, on the bun side, Zeppelin dosing systems feed an Exact Mixing from Reading Bakery Systems continuous mixer, a technology first for Kwik Trip. Flour and minor ingredients come together in a Brabender premixer at a constant rate before feeding into the mixer.

“One big advantage of the continuous mixer is the shorter mix time,” Mr. Fonstad said. “It’s meant for long runs, and we probably only changeover three or four times based on demand. The other advantage is the consistency. We get the same, consistent dough coming out all the time. You maintain efficiency and quality with a continuous mix.”

The new technology was not without its learning curve, but thanks to a good relationship with Reading, it was a short one.

“We were accustomed to barrel mixing, so when we were first introduced to continuous, we needed some education,” Mr. Fonstad said. “We spent a lot of time learning how to run it. They had a lot of in-house supervision for us and trained us on how to use the mixer as far as moisture content and mix time. We developed all our ­recipes with Reading, and they did a great job with us.”

The mixer feeds two AMF Accupan bun systems that produce 1,600 buns a minute. Each divider makes and deposits them into a Bundy Baking Solutions pan. The pans are fed into the makeup area by a Workhorse Automation system.

“We run all our bun products at full rate,” Mr. Fonstad said. “None of them are at half or even three-quarter rate. We’re running them at the full rate the system was designed to run.”

With the three new lines and the efficiency of the continuous mixer, Kwik Trip makes more bread and buns in one shift per day — instead of two at the old plant — and creates a better work-life balance for coworkers.

“Now, they work four 10-hour shifts,” Mr. Fonstad said. “We ­eliminated overtime, which is a big benefit.”

Going bigger, better and faster is all about doing more with less.

This article is an excerpt from the February 2020 issue of  Baking & Snack . To read the entire feature on Kwik Trip, click here .

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Your Six Favorite Donut Spots in Rochester, MN

Monday, September 26, 2022 4:00 PM by Rochester Magazine

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The Springfield? Maple and Bacon Long Johns? Dollar donut day? These are your six favorite donut spots.

Sweet House Bakery

SWEET HOUSE BAKERY

1219 Second St. SW The toppings? Their cookies. Sometimes the way the cookie crumbles happens to be on top of a Long John. Since Sweet House  Bakery is a full-service bakery, they often use chunks of their huge cookies as toppings for their donuts. 

We’re not hung up on technicalities. Not technically a donut, the Kouign-Amann (which translates literally to cake butter) is a Sweet House specialty. The  circular, crispy cornered pastry might be filled with Nutella. Its origins date back to 1860 in the French town of Douarnenez.

Dollar donuts. Donut flavors change daily at Sweet House, but consider stopping in on a Tuesday when the daily special is one dollar donuts.

BARLOW HY-VEE BAKERY

1315 Sixth St. NW

If? If you like candy bars for breakfast, the Hy-Vee Bakery has you covered. They offer donuts topped in Butterfinger, Heath Bar, Snickers, or M & M’s, and they’ll be accompanied by a helpful smile, since there’s one in every aisle. 

Bacon for breakfast.   For the carnivorous donut-lovers, Hy-Vee puts some oink into their maple and bacon long johns. That salty topping adds a delicious  crunch to the deep-fried delicacy. 

90-plus years of experience. Though you can get Hy-Vee donuts from four different Rochester locations including the Crossroads , West Circle Drive , and 37th St. NW stores, the first store in what would become the Hy-Vee dynasty opened in Beaconsfield, Iowa in 1930.

Drift Dough

Drift Dough

DRIFT DOUGH

832 Seventh St NW (Inside Old Abe’s Coffee )

The Springfield. Drift Dough makes about 1,200 unique small-batch donuts with 8-12 varieties each Wednesday to Sunday.  Flavors range from The Springfield (replicating the Simpson’s pink sprinkle-covered donut) to the Clown Car (covered in Fruity  Pebbles). 

For medicinal purposes only. If you like your donuts a little on the wild side, Drift Dough turns out specialty donuts for special occasions like a tequila donut for Cinco de Mayo and a “weed” donut for 4/20. 

Egg and dairy free. Drift Dough made its  first donut in its current location within Old Abe’s Coffee shop in late January of 2022, and fittingly—for an establishment  specializing in vegan fare— many of its donuts are egg and dairy free.

DUNKIN’ Kahler Grand Hotel, 15 First Ave. SW and 2519 Commerce Dr. NW Yes, guava. Dunkin’ sells 52 varieties of donuts including flavors ranging from their down-home blueberry cobbler to their exotic guava. If donut holes are your jam, their jelly Munchkins—the Dunkin’ equivalent—is just for you. 

That’s billion. With a B.  With its first store opening in 1950 in Quincy, Mass., there are now more than 11,300 Dunkin’ restaurants spread across 36  countries worldwide, and Rochester can claim two with its second location at 2519 Commerce Dr NW. Also, the company sells  more that 3.3 billion donuts annually. 

It’s our morning routine. If you like to dip your feet along with your chocolate dipped donuts,  the Peace Plaza’s new wading pool is just around the corner from the Kahler Dunkin’.

15 Rochester locations

That’s 360 hours. When you get that 2 a.m. craving for a donut, Rochester’s Kwik Trips have your back. With 15 local stores  open 24 hours a day, there’s never a time you have to go without some crispy fried treats. 

Almost 20 years. Kwik Trip introduced  its Glazers Donuts brand in 2003, but opened its first Eau Claire Wisconsin store in 1965. Today there are more than 700 stores  throughout Wisconsin, Minnesota, and Iowa—look for the name Kwik Star in our southern neighbor. 

We’ve tried them all.   Whether you need a Bismark, a Danish, or a Persian—perhaps coated in Andes Mints—Kwik Trip’s bakery has you covered  since they bake from 25 to 30 different items every day.

Roasted Bliss

ROASTED BLISS COFFEE AND BAKERY

2550 South Broadway Ave. Suite #300 Time to start making the donuts (and other things). By 3 a.m., Roasted Bliss bakers are hard at work making everything  from cakes to macarons, but customers don’t have to work that hard to grab the sweet treats since the joint is equipped with a  drivethrough window. 

We never skip donut day. Saturdays are “donut day” at Roasted Bliss, and their fresh buttercream-topped  delights shouldn’t be missed. All week you can get their wide variety of pastries including butterscotch pecan rolls and raspberry  white chocolate scones. 

Three years of Bliss. Roasted Bliss is owned and managed by partners Ali Johnson and Stephanie  Donovan. It first opened in St. Charles in 2019 before moving to Rochester.

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TMJ4 - Milwaukee, Wisconsin

Made in Wisconsin: Behind the scenes of Kwik Trip's headquarters in La Crosse

types of kwik trip donuts

It is rare for a convenience store chain to have millions of followers on social media, but maybe not if that chain is La Crosse, Wisconsin-based Kwik Trip.

The store has a large and cult-like following that grows each time they open a new store. TMJ4 News was granted a rare look behind the scenes at the company’s headquarters, where decisions are not only made, but also a lot of the food that is sold at the more than 860 stores across the Midwest.

The 140-acre campus is comprised of several buildings, with more than 3,000 employees. Kwik Trip first entered the La Crosse area in 1971, after opening their first store in Eau Claire 6 years earlier.

In 1973 the corporate headquarters was established, and it has continued to grow ever since.

“Kwik Trip is part of Wisconsin and I think that part of that is Wisconsin is proud of Kwik Trip" says John McHugh, the company’s Vice President of External Communications.

The company is still owned by one of the original partners that started it back in the 60s. Don Zietlow has since stepped down as CEO, but the company is still run by his son Scott. Training Manager, and 3rd generation owner by marriage, Carl Rick, says Don instilled what Kwik Trip is all about early on in his time with the company.

“The thing I heard from Don more often than anything else is 'Carl, it's such a simple business model. If we take care of our coworkers, then our coworkers will take care of our guests and we'll be successful well into the future.'”

The model has worked well for the company, which plans to open even more stores in 2024.

Employees at Kwik Trip are known as “coworkers” and all 38,000 of them across the company share in the profits. Last year more than $208 million was dispersed in profit sharing.

“We're just a beloved company, we do the right thing for our guests and everybody knows that,” says McHugh.

Perhaps the most impressive part of the Kwik Trip headquarters is the amount of product that is being made around the clock to supply stores.

One of the most popular is the “Glazers” donuts. Glazers first hit stores in 2003 after more than a year of research and development.

“We had a challenge from the management to see if we could make a Krispy Kreme-ish donut” says Dan Walters, the Research and Development Manager of the KT bakery.

Kwik Trip glazers

The team playing with recipes took advantage of open fryers during the overnight shift to perfect the donut. Today, the company makes about 45 million glazers a year in the sweets bakery. That’s nearly 400 a minute being pumped out.

Not too far away in the bakery, 1,600 buns and 225 loaves of bread are made a minute, packaged and shipped to the stores.

Kwik Trip bakery goods

You’ll need something to wash down those glazers. Not to worry - Kwik Trip also bottles its own milk - 65 million jugs and bottles in 2023.

Kwik Trip milk

Just steps away, up to 8,000 gallons a day of Nature’s Touch Ice Cream is made. Their most popular flavor is Vanilla.

The campus also has some places you might not expect for a convenience store. There is a test kitchen where many of the recipes for food are created and scaled for large production. KT also employs a full time Food Protection Lab where they test for anything that may contaminate food.

Kwik Trip dough

Kwik Trip says they plan to continue to expand in the coming years. They currently operate stores in Wisconsin, Minnesota, Iowa, Illinois, and Michigan under Kwik Trip and Kwik-Star brands among others.

You can also meet the woman behind some of Kwik Trip's viral social media posts here .

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3 Things You Don’t Know About Kwik Trip, Wisconsin’s Favorite Convenience Store

types of kwik trip donuts

What Most Kwik Trip Fans Don’t Know

1. the company credits much of its success to its vertical integration business model. .

Kwik Trip makes almost all of its products on-site at its 90-acre La Crosse campus. At the Kwik Trip Dairy, workers churn the company’s own brand of ice cream, bottle their own milk, and even manufacture their own plastic jugs. At the Kwik Trip Commissary, employeescook everything from soup and fried chicken to preparing fresh salads and pizza. These foods, along with all other inventory, are then delivered to the chain’s locations through the Kwik Trip Distribution Center, where the company’s own fleet of trucks bring products to each store on a daily basis.

Kwik Trip headquarters also houses a cigarette stamping and tobacco humidor, its own fleet maintenance shop, an ice plant, and a food safety lab. Click here for a photo tour inside the plant!

2. As of January, Kwik Trip is run by a trauma surgeon who left his job at the Mayo Clinic to run the company. 

It’s not every day a doctor leaves the healthcare field to work at a convenience store, but on Jan. 1, Dr. Scott Zietlow did just that and succeeded his dad, Don, as the second-generation president and CEO of Kwik Trip Inc. He’s now in charge of the company’s 36,000 employees, who work at more than 800 locations across six states.

Zietlow is carrying on his dad’s legacy of being among the few companies to offer an employee stock ownership plan and share 40% of its pretax profits with all co-workers.

3. The Glazer is Kwik Trip’s top-selling product. 

Like all of the company’s baked goods, Kwik Trip’s famous donuts are made fresh daily at its  La Crosse headquarters. The facility produces more than two million donuts every week, which breaks down to 24,000 Glazers every hour, or approximately 400 every minute.

Who came up with the name? According to Kwik Trip , an employee submitted the idea to the marketing team. And the rest is history!

Now, some people on TikTok are getting creative, and making Glazer Donut Breakfast Casseroles. Click here to watch.

types of kwik trip donuts

BONUS: America agrees: Kwik Trip is the No. 1 gas station.

Last year, Kwik Trip landed in the No. 1 spot on USA Today’s year-end Best Gas Station Brand List .

“In-store bakeries make more than dozen different items each day, and all milk sold gets bottled within 24 hours of reaching the Kwik Trip dairy,” the explanation read.

Kwik Trip wasn’t Wisconsin’s only representative on the list. Another company that’s growing in popularity across the Badger State earned the #2 spot: Hy-Vee.

Christina Lorey

Christina is an Edward R. Murrow-winning journalist and former producer, reporter, and anchor for TV stations in Madison and Moline. When she’s not writing or asking questions, you can find her volunteering with Girls on the Run, the Pancreatic Cancer Action Network, and various mental health organizations.

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A Guide To Moscow's Trendiest Neighborhoods

Moscow City

In 2017, much of the charm of Pushkin’s Moscow can only be found in books. During the Soviet Union, architects and artists under strict orders from the government built over the gilt and gleam of the Tzars, creating structures to accommodate the needs of a rapidly urbanizing country. Soviet city planning, in its own way, is a masterpiece of uniformity. But that doesn’t mean you won’t find anything unique about Moscow– you definitely will. Below is a guide to Moscow’s trendiest neighborhoods.

Kitay-gorod.

In Russian, the name means Chinatown; but you’ll be hard pressed to find anything Chinese about this neighborhood. ‘Kitay’ used to mean ‘weaving’ in medieval Russian, which might explain the rather chaotic layout of the area. For over 400 years, this neighborhood near the Kremlin has offered a colorful cross section of Russian society— immigrants, artists, gamblers and wanderers. With its winding streets, Kitay-Gorod rejects conformity. Squatters inhabit run-down mansions; artists have their studios in old monasteries and factories. The neighborhood is also famous for its nightlife with clubs and bars.

Kitaygorod

Zamoskvorechye

Zamoskvorechye

This neighborhood is sometimes called Moscow’s Meatpacking District. Until the late 19th century, Khamovniki was one of the city’s quietest neighborhoods and Leo Tolstoy even had his Moscow home there. But the quietude didn’t last. Like much of Russia during Soviet times, Khamovniki became saturated with textile and brick factories. Fortunately, the spirit of the area outlived Soviet industrialization, and its empty warehouses now house advertising and tech companies like Leo Burnett and Yandex. With so many young professionals in the area, there are some of Moscow’s trendiest cafes, bars and restaurants.

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Patriarch Ponds

A short walk from Tverskaya Street, one of the busiest roads in Moscow, you can a neighborhood without the architectural headaches that characterize much of Russia. Patriarch Ponds has long been a hub of Moscow’s intelligentsia. Mikhail Bulgakov and Maksim Gorky lived there, and with its narrow streets around a picturesque pond, it’s easy to see why. Patriarch Ponds is a also must for foodies. You can find all types of cuisine here, from French to Finnish. Unlike the many restaurant chains found throughout the rest of Moscow, independent chefs like the Berezutsky brothers run the eateries in Patriarch Ponds’.

Patriarch Ponds

Vin Zavod/Artplay

You wouldn’t know it from the drunks and dirt of nearby Kursky railway station, but Vin Zavod– sometimes referred to as Artplay– is one of the coolest parts of Moscow. Vin Zavod means “wine factory” in Russian, and the neighborhood is just that. The huge factories which once churned out wine and other products in the Soviet days are now art galleries, theaters , cafes and book stores. Sergey Kuznetsov, Moscow’s principal architect, wants to take Vin Zavod even further and add miles of bicycle lanes and parking for electric cars. In European cities, Kuznetsov’s idea probably wouldn’t make news; but for Russia, it’s huge.

Artplay │

ZIL is the essence of the Soviet Union crammed into 2 million square meters. The 1960s-era factory complex takes up an entire part of southern Moscow which produced cars, military equipment and other heavy machinery until very recently. Early in his tenure as Moscow mayor, Sergey Sobyanin vowed to transform the defunct ZIL into something more altruistic– and he did it. Buildings within the complex now house an experimental theatre collective and Rambler-Afisha, a rapidly expanding media company.

Waiting for the train at ZIL

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Since you are here, we would like to share our vision for the future of travel - and the direction Culture Trip is moving in.

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Increasingly we believe the world needs more meaningful, real-life connections between curious travellers keen to explore the world in a more responsible way. That is why we have intensively curated a collection of premium small-group trips as an invitation to meet and connect with new, like-minded people for once-in-a-lifetime experiences in three categories: Culture Trips, Rail Trips and Private Trips. Our Trips are suitable for both solo travelers, couples and friends who want to explore the world together.

Culture Trips are deeply immersive 5 to 16 days itineraries, that combine authentic local experiences, exciting activities and 4-5* accommodation to look forward to at the end of each day. Our Rail Trips are our most planet-friendly itineraries that invite you to take the scenic route, relax whilst getting under the skin of a destination. Our Private Trips are fully tailored itineraries, curated by our Travel Experts specifically for you, your friends or your family.

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types of kwik trip donuts

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  1. Kwik Trip Donuts #Donuts #Doughnuts

    types of kwik trip donuts

  2. What Are The Different Types Of Donuts

    types of kwik trip donuts

  3. kwik trip food list

    types of kwik trip donuts

  4. Orange Juice Cake Donuts

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  5. 4 Delicious Ways to Celebrate Summer with Kwik Trip

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  6. A Guide to Milwaukee’s Donuts (With images)

    types of kwik trip donuts

COMMENTS

  1. Old Fashioned Donut

    Old Fashioned Donut. Old fashioned sour cream donut. Cracked surface holds sweet vanilla glaze, making this treat crispier on the outside than a traditional cake donut. View Full Nutritional Facts.

  2. Kwik Trip Turns Its Popular Doughnuts Into a Different Kind of Snack

    6/27/2019. LA CROSSE, Wis. — Kwik Trip Inc. debuted a new snack: potato chips inspired by the convenience store retailer's popular Glazer doughnuts. The La Cross-based operator of more than 560 ...

  3. Behind the scenes of Kwik Trip's next-generation bakery

    This family-owned retailer not only operates more than 700 stores in Wisconsin, Minnesota and Iowa, but it also completely controls its own bakery, dairy, kitchens and distribution, including a 500-truck fleet. "Every store gets a delivery every day," Mr. Fonstad said. Just nine years after an overhaul on its former bakery plant, Kwik Trip ...

  4. Kwik Trip

    Kwik Trip Nutrition Information, Calories, Allergens. Loading, please wait... Interactive Nutrition Menu Last Updated: 03/08/2024 Print Close filter information. Click on a nutrition heading to sort the menu in real-time. Search within Kwik Trip Search for a ... Cake Donuts. Birthday Cake Cake ...

  5. Kwik Trip

    Company type: Private: Industry: Retail: Founded: 1965 (59 years ago) () in Eau Claire, Wisconsin: ... Kwik Trip is a chain of convenience stores founded in 1965 with locations throughout ... including its popular Glazers donuts. The offerings include muffins, donuts, bagels, cookies, and a variety of sliced breads and buns. Nature's Touch ...

  6. Kwik Trip

    Every day, we fire up our ovens to bake fresh bread, produce milk in our dairies and prepare your favorite meals to deliver right to your neighborhood. By doing the work ourselves, we can make sure you always have the freshest options—because serving you well is what matters most. All your rewards.

  7. Your Six Favorite Donut Spots in Rochester, MN

    Dunkin' sells 52 varieties of donuts including flavors ranging from their down-home blueberry cobbler to their exotic guava. If donut holes are your jam, their jelly Munchkins—the Dunkin' equivalent—is just for you. ... Kwik Trip introduced its Glazers Donuts brand in 2003, but opened its first Eau Claire Wisconsin store in 1965. Today ...

  8. Photos: Take a sneak peek inside Kwik Trip's massive food production lines

    The Kwik Trip kitchen in La Crosse produces a wide range of food products like sandwiches, burritos, cheese packages and soups and has an automated pizza line that can produce 50,000 pizzas a day. Hot dog buns move off the production line toward a cutting machine in Kwik Trip's new bread and bun bakery in La Crosse.

  9. Kwik Trip

    Kwik Trip. April 16, 2012 ·. Have you ever wondered how Glazers Donuts are made? We're making them fresh, and delivering them while you sleep! youtube.com. Glazers Production.

  10. Kwik Trip Cake Donut Plain Nutrition Facts

    A Cake Donut Plain from Kwik Trip contains the following ingredients: Donut (Wheat Flour, Interesterified Soybean Oil, Water, Sugar, Soybean Oil, Nonfat Milk, Contains 2% Or Less Of: Artificial Flavor, Baking Soda, Beta Carotene (Color), Cellulose Gum, Defatted Soy Flour, Dextrose, Egg Yolks, Enzymes, Folic Acid, Glucono Delta Lactone, Iron, Malt Barley Flour, Mono- & Diglycerides, Niacin ...

  11. The Kwikery

    Preheat oven to 375°F. In a 10-inch cast iron pan or greased casserole dish, fill with Mac & Cheese, cover with foil and bake for 30 minutes. Remove pan from oven and discard foil. In a medium bowl, combine crushed crackers and melted butter. Top the Mac & Cheese with shredded and cheese and cracker mixture.

  12. Made in Wisconsin: Behind the scenes of Kwik Trip's headquarters in La

    Kwik Trip glazers. The team playing with recipes took advantage of open fryers during the overnight shift to perfect the donut. Today, the company makes about 45 million glazers a year in the ...

  13. Kwik Star

    Kwik Star. These donuts are more dressed up than I've been since 2019. New bakery toppings are in all stores now. Why are you gouging gas prices? On the 11th, you wanted 2.13 for gas in Mason City, today on the 19th it's 2.54, up 41 cents in 4 days. In the same time, nationally, prices are up 10.4 cents.

  14. Nutrition Facts for Kwik Trip Old Fashioned Classic Donut

    donut. Amount Per Serving. 370. Calories % Daily Value* 31%. Total Fat 20g. 50% Saturated Fat 10g Trans Fat 0g. 5%. Cholesterol 15mg. 10%. Sodium 220mg. 15%. ... Top Kwik Trip Items. Kwik Trip Bavarian Soft Pretzel. 1 pretzel. Log food: Kwik Trip Macadamia Nut Cookie. 1 cookie. Log food: Kwik Trip Egg, Sausage & Cheese Empanadas. 1 empanada (85g)

  15. Kwik Trip Cake Donut Nutrition Facts

    Kwik Trip Cake Donuts contain between 260-330 calories, depending on your choice of option. The option with the fewest calories is the Cake Donut Plain (260 calories), while the Cake Donut With Chocolate Flavored Icing and Sprinkles contains the most calories (330 calories).

  16. 3 Things You Don't Know About Kwik Trip, Wisconsin's Favorite

    3. The Glazer is Kwik Trip's top-selling product. Like all of the company's baked goods, Kwik Trip's famous donuts are made fresh daily at its La Crosse headquarters. The facility produces more than two million donuts every week, which breaks down to 24,000 Glazers every hour, or approximately 400 every minute.

  17. Nutrition & Ingredients

    Nutrition & Ingredients. We're proud to say you'll find many delicious and healthy choices at your neighborhood Kwik Trip or Kwik Star, from fresh fruit to flavorful salads to our many sandwiches. That's because we're committed to providing you with a variety of foods to help you eat smart at home and on the go. Check out our nutrition ...

  18. Kwik Trip Glazers make final 4 of Wisconsin's coolest things contest

    MADISON (WKBT) — Kwik Trip Glazer Donuts are among the final four products moving on the Wisconsin Manufacturer's & Commerce Coolest Thing Made in Wisconsin contest. Glazers are the number 2 ...

  19. Kwik Trip introduces Glazer-scented Donut candles

    Posted: May 22, 2020 10:26 AM CDT. Kwik Trip's Glazer Donuts have graced our taste buds and now we can enjoy its sugary scent in candle form. According to a news release, Kwik Trip teamed up with ...

  20. Chocolate Old Fashioned Donut

    Chocolate Old Fashioned Donut. Chocolate old fashioned sour cream donut. Cracked surface holds sweet vanilla glaze, making this treat crispier on the outside than a traditional cake donut. View Full Nutritional Facts.

  21. Calories in Cake Donut from Kwik Trip

    Calories and other nutrition information for Cake Donut from Kwik Trip. Calories and other nutrition information for Cake Donut from Kwik Trip. Toggle navigation Toggle search bar. App ... your device type, or which content you are (or have been) interacting with (for example, to limit the number of times a video or an article is presented to ...

  22. Find a QuikTrip Location near you

    Travel Center. Use our locator to find a location near you or browse our directory. Find the closest QuikTrip Location near you for an experience that's more than just gasoline. From our kitchens serving grab n go sandwiches, soups and more, to our extraordinary employees - visit your local QuikTrip to become a part of our community.

  23. A Guide To Moscow's Trendiest Neighborhoods

    Patriarch Ponds. A short walk from Tverskaya Street, one of the busiest roads in Moscow, you can a neighborhood without the architectural headaches that characterize much of Russia. Patriarch Ponds has long been a hub of Moscow's intelligentsia. Mikhail Bulgakov and Maksim Gorky lived there, and with its narrow streets around a picturesque ...