Paczki Day Tradition Flourishes in Schererville, Indiana
By sunrise in Schererville, trays of freshly made paczki are already lined up inside Carpathia Polish Deli as customers begin arriving for the annual Fat Tuesday tradition.
For manager Jerry Lisicki, paczki season isn’t just a single-day rush. It stretches from Fat Thursday, traditionally observed in Poland, through Fat Tuesday, the American finale before Lent begins.
“We have two days here,” Lisicki said. “Fat Thursday is for the Polish people. Fat Tuesday is more for American people.”
Paczkis, traditionally fried in lard and filled with fruit preserves or sweet cream, date back centuries in Poland. The pastry was originally a practical way to use up rich ingredients like butter, sugar and eggs before the fast began. While the modern versions are sweeter and more varied in flavor, the meaning remains rooted in the same pre-Lenten indulgence; one last celebration before 40 days of restraint.
By the time Fat Tuesday arrives, the numbers swell into five digits. The store expects to prepare and sell roughly 10,000 to 11,000 paczki in just one day. The pastries are made overnight and are set out each morning, still fresh, in neat rows of powdered sugar and glossy icing.
In Poland, Fat Thursday is the primary paczki holiday, with bakeries selling millions nationwide. In the United States, however, the tradition shifted to Fat Tuesday, aligning with Mardi Gras celebrations and American work schedules.
Schererville is one of the towns in Lake County with the highest percentage of residents reporting Polish ancestry – 13.51%, according to U.S. Census data – so strong Paczki Day sales come as little surprise.
A variety of flavors fill the display, including strawberry, raspberry, apple, raspberry-apple, cherry, pineapple, custard, pudding, and Nutella. Some are topped simply with powdered sugar; others are finished with orange icing or specialty toppings prepared by the kitchen staff. Each tray rotates quickly as customers move through the store, many stopping at the bakery before continuing their grocery shopping.
Despite the scale, Lisicki describes the tradition as steady rather than growing. “It’s still the same,” he said. “Not more, not less.” What does affect the turnout, however, is the state of the weather when Paczki day arrives each year.
Lisicki said the timing of Fat Tuesday plays a larger role than most people realize. When the holiday lands in early February, snow and subzero temperatures can cut into foot traffic. In mid-March, however, clearer roads and milder air make it easier for customers, particularly older regulars, to make the trip.
“The weather is very important,” he said. With many older customers, icy roads or heavy snow often mean people choose to stay home. “If it’s freezing or snowing, people stay safe.”
About 30% of customers are Polish, Lisicki estimated, but many others come with European roots or simply curiosity. Some share stories of grandparents who made pierogi by hand. Others browse the aisles for stuffed cabbage or potato pancakes, hoping to reconnect with flavors from childhood.
For many, Paczki Day is less about indulgence and more about memory; the taste of something familiar, the comfort of ritual and the quiet joy of carrying a box of pastries out into the cold, knowing that once a year, tradition is measured not in hours, but in powdered sugar.
Clare Donnely, who is third-generation Polish, said that Paczki Day is something she looks forward to every year.
“I’m getting ready to bring some to my office for everybody to try,” Donnely said. “The traditional is my favorite, but my favorite non-traditional flavor is the rose. I recommend it to everyone.”
Joseph Litza, whose wife is from Poland, said that there’s nothing like rose paczki straight from Poland, but the custard flavor is his favorite.
Litza, also picking up some pastries for his workplace to share, said that Paczki day is something that his family celebrates every year.
“It’s really exciting, I look forward to introducing it to new people every year,” Litza said.
By late afternoon, thousands of pastries will have passed over the counter. The trays will thin, the powdered sugar will settle and another Paczki Day will quietly close. But for Lisicki and the customers who plan their schedules around it, the tradition is already set for next year
Vivian Richey is an intern for the Post-Tribune through the Legacy Foundation’s News Internship Program. The Post-Tribune is solely responsible for all content.
