Oliebollen sales benefit from dry and cold New Year's Eve

Bakers in the Netherlands are expecting slightly better oliebollen sales around New Year's Eve thanks to the expected cold and dry weather. Dutch bakery association NVB has predicted seasonal sales this year equating to tens of millions of oliebollen, a ball of fried dough sold as a treat in the Netherlands in the run-up to the turn of the New Year. Baked goods chain Bakker Van Maanen believes favorable weather conditions can lead to an overall 15 to 20 percent jump in sales.

The chain has dozens of locations in the Netherlands. A smaller competitor, Meesterbakker Voskamp, ​​believes the weather will primarily benefit the quality of each individual oliebol, as the exterior remains crispier in dry weather than in rainy conditions.

New Year's Eve will be mostly cloudy with temperatures ranging from 4 to 7 degrees Celsius. The NVB believes the weather will primarily affect the location where purchases are made, and not necessarily the quantity.

"In worse weather, people are more likely to go to the supermarket instead of to stalls. But we also expect stable figures for supermarkets. That remains the largest sales channel," said NVB Director Wim Kannegieter. He frequently speaks out on behalf of bakers who supply supermarkets.

For bakers, the coming days will be the busiest of the year, culminating with a peak on New Year's Eve. The NVB expects an average of two to three oliebollen per person across the Netherlands, meaning tens of millions of oliebollen will be sold. This will be roughly the same as last year, with prices roughly the same or slightly higher.

Both Meesterbakker Voskamp and Bakker Van Maanen expect to produce several hundred thousand, possibly slightly more than last year. Supermarket chains Jumbo and Lidl anticipate sales levels roughly equal those of last year. At a supermarket, an oliebol can cost 0.30 euros each, while at a bakery the price is 1.40 euros.

More producers are also experimenting with different styles and flavors. Last year's trend is continuing with the Dubai oliebol, which often contains a pistachio-based filling and is coated in chocolate. This year, there are also fried dough balls including white chocolate, matcha, and other ingredients.

Savory flavors are also becoming increasingly popular. But the NVB still believes the traditional oliebol, with and without raisins, will still account for 80 percent of total sales. The remainder is primarily due to sales of apple fritters, and other fried treats.