bake - May 2020 - 9

82

% of Gen Z and
Millennial consumers
want to try
outside-the-box donuts.

PVDONUTS

advantage of this in your donuts is
salted caramel. This flavor profile
has grown 74% on menus since
2015, according to Dataessentials.
Salted caramel is an excellent way
for bakers to appeal to this growing
trend. In fact, Dawn is launching a
salted caramel donut in 2020.
Another aspect of donutmaking that can go overlooked
is the branding. This is one of the
keys to success for PVDonuts in
Providence, R.I. Opened in 2016,
the shop stood out early for introducing brioche-style donuts to the
New England area. They believe
that donuts should be enjoyed
as an experience, which is why
they've crafted an image of fun
and flavorful donuts.
"Since day one, we've had this
look to us. People see a donut and
they automatically know it's ours,
just because of this brand we've
built for ourselves," says co-founder
Lori Kettelle.
The shop's brioche-style donuts
are not heavy with sugar and are
more butter-based like a pastry,

"The donut
craze is strong
and creativity
is driving
the industry
forward."
Eleonora Lahud, C&H Sugar

which is good to build off of with
flavors. This allows PVDonuts to go
in many different directions, both
sweet and savory.
The most popular flavor at
PVDonuts is the Dunkaroo, based
on the beloved 90's snack. It was
first introduced as part of the shop's
limited-edition throwback menu in
2017, which also featured takes on
Pop Rocks, Wildberry Pop-Tarts,
Cosmic Brownies and much more.
To make the Dunkaroo donut,
PVDonuts ordered Dunkaroos
from Canada (you couldn't get
them in the United States at the
time; according to the snack's official Twitter account, they will be
re-released in the United States in
the summer of 2020). They tastetested the snack and made sure to
get the Dunkaroo glaze just right,
then added a cinnamon graham
cookie crumb topping.
Not only did these donuts wow
the taste buds, but they also had
eye-popping colors. This characteristic helps donuts to stand out
on social media, an easy way to
showcase your products to get
customers to your store.
California Donuts in Los Angeles
knows well the value of Instagram
and Facebook to a donut shop's
reputation. Its specialty donuts have
helped elevate the humble donut into
a gourmet dessert. Despite being in
business for nearly four decades,
California Donuts has been able to
stay relevant with an image-heavy
approach to donuts. Staying on top
of what's trending is also important,

Bake Magazine Digital Special Report  2 | Volume 1 | bakemag.com

THE NOSTALGIA FACTOR
Dunkaroos, Pop Rocks, Cosmic
Brownies: These were more
than just snacks to young
people growing up in the
decade of the 1990s - they
were a way of life. Much like
fashion, pop culture, and so
much more from the era, the
nostalgia craze has hit full force
when it comes to snacking.
PVDonuts in Rhode
Island offers a limited-time
'90s-themed menu full of
mouthwatering millennial
favorites, including:
* Dunkaroos
* Pop Rocks
* Wildberry Pop-Tart
* Moonpie
* Cosmic Brownie
* Oatmeal Cream Pie
* Rice Krispie Cereal
* Hershey's Chocolate Milk
* Hawaiian Punch
Munchkins

9


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bake - May 2020

Table of Contents for the Digital Edition of bake - May 2020

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http://digital.bakemag.com/sosland/bake/bake-march-april-2021
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http://digital.bakemag.com/sosland/bake/2021_01_01
http://digital.bakemag.com/sosland/bake/2020_12_01
http://digital.bakemag.com/sosland/bake/2020_11_01
http://digital.bakemag.com/sosland/bake/2020_09_01
http://digital.bakemag.com/sosland/bake/2020_08_01
http://digital.bakemag.com/sosland/bake/2020_07_02
http://digital.bakemag.com/sosland/bake/2020_07_01
http://digital.bakemag.com/sosland/bake/2020_06_01
http://digital.bakemag.com/sosland/bake/2020_05_01
http://digital.bakemag.com/sosland/bake/2020_04_01
http://digital.bakemag.com/sosland/bake/2020_02_01
http://digital.bakemag.com/sosland/bake/2020_01_01
http://digital.bakemag.com/sosland/bake/2019_12_01
http://digital.bakemag.com/sosland/bake/2019_11_01
http://digital.bakemag.com/sosland/bake/2019_10_01
http://digital.bakemag.com/sosland/bake/2019_09_01
http://digital.bakemag.com/sosland/bake/2019_08_01
http://digital.bakemag.com/sosland/bake/2019_07_01
http://digital.bakemag.com/sosland/bake/2019_06_01
http://digital.bakemag.com/sosland/bake/2019_05_01
http://digital.bakemag.com/sosland/bake/2019_04_01
http://digital.bakemag.com/sosland/bake/2018_07_02
http://digital.bakemag.com/sosland/bake/2019_03_01
http://digital.bakemag.com/sosland/bake/2019_02_01
http://digital.bakemag.com/sosland/bake/2019_01_01
http://digital.bakemag.com/sosland/bake/2018_12_01
http://digital.bakemag.com/sosland/bake/2018_11_01
http://digital.bakemag.com/sosland/bake/2018_10_01
http://digital.bakemag.com/sosland/bake/2018_09_01
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http://digital.bakemag.com/sosland/bake/2018_06_01
http://digital.bakemag.com/sosland/bake/2018_05_01
http://digital.bakemag.com/sosland/bake/2018_04_01
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http://digital.bakemag.com/sosland/bake/2017_12_01
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http://digital.bakemag.com/sosland/bake/2017_10_01
http://digital.bakemag.com/sosland/bake/2017_09_01
http://digital.bakemag.com/sosland/bake/2017_08_01
http://digital.bakemag.com/sosland/bake/2017_07_01
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http://digital.bakemag.com/sosland/bake/2015_10_01
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https://www.nxtbook.com/sosland/bake/2013_11_01
https://www.nxtbook.com/sosland/bake/2013_11_02
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https://www.nxtbook.com/sosland/bake/2013_09_01
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