Every year, Poland transforms into a nation of indulgence for one special day — Fat Thursday (Tłusty Czwartek). Marking the last Thursday before Lent, it is a time-honored tradition dedicated to feasting on sweets, particularly the beloved pączki — fluffy, golden doughnuts filled with jam or custard. But this year, one patisserie in Poland has taken the tradition to an extravagant new level.

A tradition steeped in sweetness

Fat Thursday’s roots trace back to the Middle Ages, when it was customary to consume rich, fatty foods before the fasting season of Lent.

Originally, pączki were savory, filled with bacon or pork fat, but by the 16th century, they evolved into sweet treats with fruit and cream fillings. Today, the holiday remains one of Poland’s most anticipated celebrations, with millions of doughnuts devoured nationwide.

Kaiser Patisserie’s golden creation

In honor of this cherished tradition, Poland’s Kaiser Patisserie has unveiled a showstopping creation: a 24-karat golden doughnut.

Limited to just 150 pieces, these luxurious pastries come with a hefty price tag of 100 złoty (€24) each. But what sets them apart isn’t just the shimmering gold exterior — it’s the exquisite ingredients inside.

The golden doughnuts are crafted using Madagascar Bourbon vanilla, handcrafted Italian walnut paste from Piedmont, and fresh black truffle infused with truffle oil.

According to Beata Zielińska, marketing director at Kaiser Patisserie, the heart of this indulgence is its velvety pâtissière cream, enriched with fine ingredients sourced from around the world.

“We wanted to create something truly luxurious for Fat Thursday,” Zielińska explains. “The combination of fresh black truffle and Madagascar Bourbon vanilla brings a depth of flavor unlike anything else.”

Adding an element of surprise, 11 of these golden pączki contain a hidden chocolate truffle. Lucky recipients of these special treats will win an exclusive opportunity to co-create a new individual dessert (monoporcja) with Kaiser Patisserie and represent the brand on social media.

A global love for gilded delicacies

The trend of adding edible gold to food isn’t new, but it has gained popularity in recent years, especially among high-end bakeries and restaurants catering to luxury-seeking foodies.

In New York, Serendipity 3 made headlines in 2007 with its record-breaking $25,000 “Frrrozen Haute Chocolate” dessert, featuring 5 grams of 23-karat gold and served in a goblet adorned with diamonds.

Meanwhile, Brooklyn’s Manila Social Club introduced the Golden Cristal Ube doughnut, priced at $1,200 per dozen. This Filipino-inspired treat boasts a rich ube (purple yam) base, Cristal champagne infusion, and a lavish 24-karat gold coating.

Australia has also joined the golden food movement. The Lord Dudley Hotel in Woollahra once served a $12,000 surf-and-turf pie containing Western Australian rock lobster, premium beef cuts, winter black truffles, and 23-karat German gold leaf. Even Nestlé Australia caught onto the trend, releasing a limited edition golden KitKat for Chinese New Year in 2016, priced at $88 AUD per bar.

For burger enthusiasts, Phat Stacks Burgers in Victoria, Australia, offers a 24-karat gold bun upgrade for just $50, turning an already indulgent burger into a true statement meal.

While the tradition of Fat Thursday remains rooted in history, its evolution reflects modern trends in gastronomy. From classic jam-filled pączki to gold-dusted luxury pastries, the day continues to be a moment of joy and indulgence.