Well actually, the professional bakers were putting out stale tasting cupcakes for hostess for the last 20 years. I think they lost control of their quality, possibly through the use of contract bakers.
I’m thinking if they do it themselves they can control quality.
Because you know, and employee who cannot be fired produces better product than one who can . . . .
Bingo! That's also my observation. The sponge cake used to be very soft. Hasn't been that way for decades...
We just got a new box of Hostess Cup Cakes and they are now using a much better cocoa-probably Dutched.
You will love them!
I’m thinking if they do it themselves they can control quality.
If they were consistently stale, then quality control was probably excellent. Those deciding on the recipe were just making it cheaper and worse to maximize short term profits. That's not the union workers' fault. But there are more than enough other things to blame them for.