Birds Eye: Danka Toaster Pastries, 1960s
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| Narrator | When we made our new toaster pastry, Danka, | 0:01 |
| we didn't set out to make toaster pastry. | 0:04 | |
| We set out to make pastry. | 0:06 | |
| We tried to get a crust as flaky | 0:09 | |
| as pie crust, | 0:10 | |
| with delicate layers like French pastry, | 0:12 | |
| with a turnover-like filling, | 0:14 | |
| and sugary topping like a Danish, | 0:16 | |
| but Danka is best served warm, | 0:19 | |
| so we found a way to get Danka into the toaster. | 0:21 | |
| That was easy. | 0:24 | |
| The hard part was getting it to be good pastry. | 0:26 |
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