bake - October 2016 - 27

SUCCESS STORY:

Dough
Hibiscus is not a traditional donut flavor, but Dough is far from a traditional donut shop. Founded in 2010 as a tiny
retail store in the Bed-Stuy neighborhood of Brooklyn, New York, Dough is quickly and quietly expanding the scope
of its successful business model by pursuing wholesale and retail opportunities throughout New York City. The
Latin-inspired flavors (like hibiscus, one of co-owner Fany Gerson's favorites) of these oversized donuts catch the
immediate attention of customers, who can't seem to get enough. Within two years of opening, Dough branched
out to a second location, a 1,600-square-foot shop in Manhattan's popular Flatiron district, and since added two
more retail spaces in Manhattan food halls UrbanSpace Vanderbilt in Midtown and City Kitchen in Times Square.
Dough donuts also are offered at Brooklyn's famous Smorgasburg flea food market, which features 91 specialty
food vendors and is open every weekend.
The key to success at Dough can be summed up in two words: indulgent adventure. Consumers flock to try any of
15 regular or 23 rotating flavors of yeast donuts available, not to mention new Doughkas (babkas made with donut
dough) or cake donuts in two flavors (sour cream rolled in Mexican cinnamon-sugar or lemon buttermilk with fresh
lemon zest and covered in fresh lemon juice glaze).
Gerson grew up in Mexico City and moved to New York where she studied at the Culinary Institute of America. She
became a pastry chef in Brooklyn prior to opening Dough. Latin American culture and tradition were the primary
inspirations for many signature flavors. Themes of tropical fruit interlace with traditional Latin American staples, like
chocolate chipotle, tropical chile, passion fruit and dulce de leche. The Flatiron location's close proximity to the
Union Square Greenmarket also helps fuel constant experimentation with delicious fresh food items. "Our standards are higher here, more competitive," Gerson says of operating in Manhattan. "It's like the song says, 'If you
can make it here, you can make it anywhere.'"

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Your donuts, cupcakes, muffins and Danish are still at their original best for weeks after baking. That means fuller
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bake - October 2016

Table of Contents for the Digital Edition of bake - October 2016

bake - October 2016
The Promotion Issue - The Hiring Dilemma
Table of Contents
News Bites - Boudin Bakery Names CEO
Bantam Bagels Expands Distribution
AIB Launches New Certification
Equity Group Buys Wetzel’s Pretzels
Personality - Anne Heap
Management - Measuring Your Metrics
bake - October 2016 - bake - October 2016
bake - October 2016 - 2
bake - October 2016 - The Promotion Issue - The Hiring Dilemma
bake - October 2016 - 4
bake - October 2016 - Table of Contents
bake - October 2016 - Equity Group Buys Wetzel’s Pretzels
bake - October 2016 - 7
bake - October 2016 - Personality - Anne Heap
bake - October 2016 - 9
bake - October 2016 - Management - Measuring Your Metrics
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