Blog

My morning starts at around 3:15 am. From then on, I have my head down and am running non-stop for about 12 hours. I have my eyes on the path in front of me and block out the rest of the world as I strive to create. The other day a regular customer asked Aki if we were closing. He overheard a conversation in Wawa that made him think that this was a possibility. She told him it was a baseless rumor and not true. What is true is that we have a small, tight, hard-working staff that makes magic on a daily basis. It’s hard. It’s really hard. And when people ask me how it’s going, I don’t bother to sugarcoat it. My blunt answers when sharing the hardships of creating on a daily basis and the insane unpredictability of our business flow have probably led to the rumors of imminent shutdown. When we have too many doughnuts left over, we are crushed. When we run out of doughnuts early, customers are disappointed and we are too, because we want everyone to get what they came looking for. Finding a balance between sales and leftovers when it comes to a perishable product is a delicate balancing act. We need to sell out every day in order to make money, but we are also here to make people happy.

Two years into our current location, we are creating more different items than I ever imagined. Besides doughnuts, we have tapped into our dough-driven creativity and incorporated a focused selection of naturally leavened breads (sourdough, focaccia, and bagels) and pastries. We continue to evolve and refine our croissants and their derivatives. Cinnamon rolls on the weekends are developing their own following. We (finally) brought back American Noodles in the form of take-home noodle kits for two, designed to make dinner simple and delicious. It’s a constant evolution at the shop.

With that in mind, here is our current lineup:

**The Doughnuts:**
– Crullers
– Angel Pillows
– Chocolate Yeasted
– Vanilla Yeasted
– Cloud
– Hot-Cake
– Condensed Milk
– Not Quite Vegan
– Lemon Cake
– Apple Cider
– Super Cake
– Dark Knight
– Chocolate Babka
– Brown Sugar Babka
– Savory Zeppoli
– Meltaway Bars

**Naturally Leavened Breads:**
– Sourdough
– Focaccia
– Cinnamon Rolls
– Bagels, with rotating fixings like brown butter cream cheese, egg salad, and more.

**Croissants and Croissant Hand Pies**

**Pasta Kits:**
– Fresh pasta and sauce for two

If any of that piques your interest, come see us at the shop!

800 Edison Furlong Rd., Furlong, PA 18925

Well, here goes. Let’s see if the spaghetti sticks. As many of you know, we were at the forefront of utilizing pasta extruders in the kitchen 15 years ago. We have continued to quietly work, develop, and share our work. As we dive headfirst back into the world of noodles, I am looking to share our recipes and creations. First up is our Lime Pickle Mafaldine. We paired this noodle with brown butter chicken bolognese and a Calabrian cucumber condiment in our second American Noodles Pasta Kit.
So here goes, rough and ready to be explored:

Lime Pickle Semolina Pasta Dough

– 600 grams water
– 125 grams Indian Lime Pickle Condiment
– 2000 grams semolina flour
– 600 grams lime pickle water (30% water plus potentially a little more)

Put the lime pickles and water in a blender. Puree them together until the mixture appears smooth. Strain the lime mixture through a fine-meshed sieve. Reserve for making noodles.

Put the semolina into the pasta machine and mix to distribute in the hopper. With the machine running, drizzle the lime pickle water into the machine. Mix the dough for 6-7 minutes. Check the consistency of the dough after four minutes. It should begin to resemble coarse streusel. Squeeze the dough together in your hand. Break the dough apart. If it breaks cleanly, the dough has enough water. If it crumbles, add additional water in 20-gram increments. Once the dough is the right consistency, let it knead in the machine for a few minutes. If you are in a hurry, you could begin extruding immediately, but it’s better to let it rest in the machine for 10 minutes for ideal hydration.