bake - April 2018 - 42
Selling donuts for $4 apiece might not make sense to some
Using ﬂavors creatively makes a huge impact. Crampsey whips
bakers. But when there is huge demand for donuts in your
up glazes made of beer, Nutella, honey, tres leches (a popular
area, especially for uniquely ﬂavored varieties, you leverage the
Hispanic cake ﬂavor made with three milks) and Mexican
opportunity into a proﬁtable business model.
chocolate ganache - just to name a few.
This is the success story of Rachel Crampsey, owner of Montclair
Today, the bakery menu at Montclair Bread features three tiers
Bread Co. in Montclair, New Jersey. Crampsey is a serious baker
of donuts (classics like apple cider for $2, specialties like maple
who trained with some of the top bread bakers in the country
bacon and Boston cream for $3, and premiums like Nutella
and always wanted to open her own bread shop. When this
for $4), in addition to offering "duffins" (donut-muffin hybrid
dream came true in 2012, she soon discovered that donuts -
pastries for $3), croissants, Danish and artisan breads.
somewhat to her surprise - became a big money maker.
Her catering menu takes donut choices to the extreme, with
About six months after her bakery opened, Crampsey and a
such options as 10-inch specialty or premium donuts in various
friend started experimenting with breakfast items and decided
ﬂavors for $40 or $50 and a donut tower for $99. The donut
to make brioche donuts covered in cinnamon sugar one Sunday
tower is described as three dozen mini donuts and four dozen
morning. She wasn't sure what to expect because she had
donut hotels "to construct a tower of yum!"
taken over retail space in Montclair from a bakery that had
not been open on Sundays, and she didn't know whether her
It wasn't easy getting started, particularly because the original
customers wanted donuts.
space of Montclair Bread was 200 square feet (she has since
expanded to a central kitchen). "We had to unplug the freezer
"We made three dozen brioche donuts the ﬁrst day, and
while we were frying donuts," Crampsey recalls. For those
they were gone in a second," Crampsey said recently, while
bakeries with similar space restrictions, "I recommend buying
instructing a donut production class at the Bread Bakers Guild of
a tabletop fryer, so you don't need a hood." In 2014, Crampsey
America's WheatStalk conference in Providence, Rhode Island.
won The Cooking Channel's Donut Showdown and, by then,
never looked back.
tors including Crampsey, who taught a full-day lab on how to
make creative donuts, crullers and churros. Crampsey shared
Training for the ﬁnish line
her inspirational story of how her bread bakery developed a
Crampsey switched career aspirations early in life when
"donut addiction" to the class.
she decided to forego a master's degree in education (she
42 < APR 2018 | bakemag.com
Montclair Bread was making donuts every day. Crampsey has
WheatStalk participants learned many techniques from instruc-
Table of Contents for the Digital Edition of bake - April 2018