bake - May 2015 - 42

Donut Craze
Continues
Gourmet and specialty donuts have become one of the hottest
trends in retail bakery in recent years. Whether it's extravagant
flavors, unusual toppings or supreme ingredients, customers
flock to specialty donut shops and retail bakeries offering these
delicious, decadent and desirable products.
Many successful retail shops have made a name for themselves
by selling high-end donuts exclusively. Take a look at these
shops and their offerings for inspiration to develop specialty
donut offerings of your own.
Sublime Doughnuts, Atlanta, Georgia, Bangkok, Thailand (two
locations) - Chef Kamal Grant presents flavors and textures
from around the world on the canvass of a donut. Staples that
remain constant on the menu coupled with special donuts that
come and go, Grant has created flavors reminiscent of childhood and those timeless favorites that will always endure. Some

Vanilla Bean Donut, which carries an intricate flavor profile of

of Sublime's best sellers are the Fresh Strawberry and Cream

salty, sweet, sour and bitter. A little bit of spice ties all these

Sandwich, The A Town Mocha and A Town Cream, The Oreo Ice

flavors together for a robust and gourmet donut. www.dynamo-

Cream Burger and the Maple Bacon Cheddar (Saturday only).

donut.com

www.sublimedoughnuts.com
Varsity Donuts, Manhattan, Kansas - Kansas State University
Voodoo Doughnut, Portland, Oregon (three locations), Eugene,

resides in "The Little Apple," and Varsity Donuts has made a

Oregon, Denver, Colorado - Voodoo Doughnut uses comedy

name for itself in the small college town. The shop offers a

and some theatrics in its presentation of many specialty donuts.

large variety of donuts from the classics to the ultra-gourmet.

With offerings like The Diablo Rex, a chocolate cake donut

A customer can purchase anything from an Otis, a raised

with chocolate icing, red sprinkles and chocolate chips with a

with vanilla glaze, to a Peanut Butter Melt with peanut butter

vanilla pentagram, the names and recipes grab the attention of

frosting and peanut butter cups on a chocolate raised. Of

consumers. www.voodoodoughnut.com

special interest might be the K-Stater, a raised donut with
purple vanilla frosting and purple sprinkles for the students of

Dynamo Donut + Coffee, San Francisco, California (two loca-

the university that drives business. www.varsitydonuts.blog.com

tions) - Dynamo Donut + Coffee creates and produces donuts
that truly transcend the average donut. Sara Spearin's experi-

This small sample represents only a sliver of the specialty donut

ence in the kitchens of San Francisco gives her the ability to

shops throughout the cities of America. From coast to coast,

create a variety of donuts that are artisanal in nature. While on

specialty donut shops continue to spring up and gain popu-

maternity leave, Spearin experimented with her first offering,

larity. Retail bakeries not offering some kind of interesting and

and now one of the most popular on Dynamo's menu, The

high-end donut need to start.

42 < MAY 2015 | bakemag.com


http://www.dynamodonut.com http://www.sublimedoughnuts.com http://www.voodoodoughnut.com http://www.varsitydonuts.blog.com http://www.bakemag.com

bake - May 2015

Table of Contents for the Digital Edition of bake - May 2015

bake - May 2015
Editor's Note - A Need for Transparency
Table of Contents
News Bites - Bakers set sights on gold medal at iba
Alternative pizza formats
AIB certification enhances website
My Favorite Things
Management - Prevention
Labor Front - FSMA Moves Forward
Ingredients - Blueberry Challenge
Equipment - The Science of Fermentation
The Scenic Route to Success
A Buying Environment
What's Your Sign
Heirloom in Bloom
Bagel Popularity
Donut Craze Continues
Storytelling with Sweets
Easy, frozen, gourmet
Cafe - Sandwich Delivery
Products
Product Showcase
Classifieds
Ad Index
Online - BakeMag.com
bake - May 2015 - BB1
bake - May 2015 - BB2
bake - May 2015 - bake - May 2015
bake - May 2015 - 2
bake - May 2015 - Editor's Note - A Need for Transparency
bake - May 2015 - 4
bake - May 2015 - 5
bake - May 2015 - Table of Contents
bake - May 2015 - AIB certification enhances website
bake - May 2015 - My Favorite Things
bake - May 2015 - 9
bake - May 2015 - Management - Prevention
bake - May 2015 - 11
bake - May 2015 - Labor Front - FSMA Moves Forward
bake - May 2015 - 13
bake - May 2015 - Ingredients - Blueberry Challenge
bake - May 2015 - 15
bake - May 2015 - 16
bake - May 2015 - 17
bake - May 2015 - Equipment - The Science of Fermentation
bake - May 2015 - 19
bake - May 2015 - The Scenic Route to Success
bake - May 2015 - 21
bake - May 2015 - 22
bake - May 2015 - 23
bake - May 2015 - 24
bake - May 2015 - 25
bake - May 2015 - 26
bake - May 2015 - 27
bake - May 2015 - 28
bake - May 2015 - 29
bake - May 2015 - A Buying Environment
bake - May 2015 - 31
bake - May 2015 - 32
bake - May 2015 - 33
bake - May 2015 - What's Your Sign
bake - May 2015 - 35
bake - May 2015 - 36
bake - May 2015 - 37
bake - May 2015 - Heirloom in Bloom
bake - May 2015 - 39
bake - May 2015 - Bagel Popularity
bake - May 2015 - 41
bake - May 2015 - Donut Craze Continues
bake - May 2015 - 43
bake - May 2015 - Storytelling with Sweets
bake - May 2015 - 45
bake - May 2015 - Easy, frozen, gourmet
bake - May 2015 - 47
bake - May 2015 - Cafe - Sandwich Delivery
bake - May 2015 - 49
bake - May 2015 - 50
bake - May 2015 - 51
bake - May 2015 - Products
bake - May 2015 - Product Showcase
bake - May 2015 - Classifieds
bake - May 2015 - 55
bake - May 2015 - 56
bake - May 2015 - Ad Index
bake - May 2015 - Online - BakeMag.com
bake - May 2015 - 59
bake - May 2015 - 60
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