From Medieval Europe to the Motor City: The History of Pączki

To Michiganders, this is no ordinary doughnut. Pronounced POONCH-kee, pączki (the singular is pączek), have a long history. Originating in medieval Poland, they were created to use up indulgent ingredients like lard, sugar and fruit preserves before the Lenten fast on the Tuesday before Ash Wednesday. Over time, the recipe evolved, influenced by French bakers in the 18th century who made the dough lighter and spongier. 

In the early 20th century, Polish immigrants settled in areas around the Midwest and the East Coast, bringing beloved culinary traditions with them. Hamtramck, a Detroit enclave settled by Polish workers in the 1900s, became the epicenter of Michigan’s pączki culture. In Poland, Pączki Day was historically tied to Fat Thursday (Tłusty Czwartek), but Michigan’s Polish communities adapted the celebration to align with Fat Tuesday celebrations.

Today, Pączki Day on March 4, 2025, draws thousands to Hamtramck for special celebrations, a fun run and of course, plenty of pączki from local bakeries offering classic fillings like raspberry, custard and prune. New Palace Bakery, known as the Pączki Headquarters, sells tens of thousands of the pastries annually — with lines around the block in the hours before Fat Tuesday (although you can find select flavors year-round). In Livonia, Heritage Bakery has been preparing pączki for over 40 years, and bakeries all around the country are gearing up for preorders and day-of sales. The American Polish Cultural Center in Troy is also offering preorders and will welcome walk-ins on Monday and Fat Tuesday until supplies are gone. 

What’s your favorite filling? Discover Polish bakeries and other sweet spots to pick up pączki for Fat Tuesday and beyond.