Now We Know Where the “Kreme” Comes From - I’m Still Lost Re: the “Krispy”
I’ve worked for a bakery and, I dunno, maybe it’s the pesticide residue in the flour, maybe it’s the high that results from the presence of all that white sugar dust in the air, but my expectations of bakery employees (myself excluded, of course) have been permanently lowered. For instance, we had to write off a whole cooler full of whipped cream canisters once because the night crew exhausted them all bleeding off the NO2.
However, Krispy Kreme, the national donut juggernaut, finally hit Seattle last year after months of wild-eyed anticipation by their aficianadoes and fawning press, and I guess I expected something along the lines of Starbucks in terms of no-nonsense management and execution. Then, I read the following, and I know what happened to the late-night gas huffers from my old employer:
http://seattlepi.nwsource.com/local/122760_krispykreme20.html
