We need to be willing to try. Failure shows a direction. It shows we have an opinion and a vision.
Category: Beyond the Kitchen Doors
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Monday Morning Musings
It’s 3 a.m.-ish. I’m halfway through my first cup of coffee. Groundhog Day celebrations are now a thing of yesterday. I have missed writing and collecting ideas. I have missed teaching and connecting ideas. Our time together is precious and easily mistreated. My body is weary, but I don’t want to miss the fleeting moments in the day. But as I dither about, searching for the right choice, the digital world withers away my time, and the days are gone.
It’s ironic because for years, and now into today, I, we, depend on connecting through the digital space. And I loathe its heavy weight that buries original ideas and turns us into consumers of excessive shock and wonderment while simultaneously pointing out our inadequacy.
I can’t seem to figure it out. And unfortunately or not, I have never been able to figure it out. I have looked back through our archives, and occasionally my musings turn to this darker side. And then I remember and reflect. We have always created for ourselves. It is wonderful when we can connect with others and share ideas and experiences. But Ideas in Food is our path. It’s great when people cross it, walk along it, and even acknowledge its existence.
But we are here, creating to create. We are here searching for delicious. We are here collecting and connecting. There will be more to come as I continue to unpack what I want to consume and create.
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Questioning Creativity
I sat, wondering, what is all this for? We used to create as we searched for discovery. Now, creators make things happen to make money on the hamster wheel. We consume creativity like popcorn at the movies, eating handfuls but not thinking about what is going into our mouths. I wonder what we need, from an artistic side to a life-sustaining side.
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The Second Day
Not that it was easy to say we were planning to document and explore again here in our digital notebook. It wasn’t. But, like most things we do, the plan was not planned. We do not have a backlog of content waiting to dump here and share. We have spent years now exploring in the land of doughnutland. And some of these discoveries will be shared. So, what will we be doing here? Exploring, testing, and, in my favorite way, tinkering. We will write, we will observe, we will share.
Right now, I am trying to get my writing muscles to work again. And I am trying to get the writing muscles to connect to the idea-generating chaos that whirls around in my mind. Today, I am getting back out there, committing to creating. Today, I am working on getting words to flow and ideas to begin to form. The first day is easy. It’s waking up and diving in with energy on the second day where we begin to discover.
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What’s Happening Right Now?
As I write this, Alex is torching a table top to create a single black table for the shop. It’s made from the recycled bowling alley wood. Once he’s done, we’re going to coat the wood and let its natural beauty shine through. Those of you who frequented the Spring House location will be happy to hear that Cynthia is returning as our Chef. We are very excited to have the team back together again. We have a lot more room to play in the new space, and we’re so glad that she’s here for it. Things are slowly coming together. The outdoor signs have been approved by the township and ordered. The floors will be finished sometime next week. And, as you can see in the picture above, the counters are taking shape. It’s going to be a mad dash to the finish line, and we are ready for the challenge. You’ve got less than one week left to take advantage of any rewards you’re still thinking about. Please share the Kickstarter campaign with anyone who you think might enjoy it. We look forward to seeing you all at the new shop! – Aki & Alex
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Down the Rabbit Hole
Roughly 7 years ago, Curiosity Doughnuts began with a question, “What can we do with doughnuts?” The answer is still being written. Curiosity Doughnuts gets its name from our own restless curiosity. We are always thinking about new flavors and textures, bouncing around different ideas, and rotating our offerings, because we’re never satisfied with the status quo.
Curiosity Doughnuts began as a part-time passion project in the Stockton Market that grew into a full-time business with shops inside Whole Foods Market and beyond. We were moving from NH back to PA, and we wanted to try something new. The idea of doughnuts came up, then a space magically appeared, and the rest is history. Our history began with Alex making a ridiculous 14-hour round trip commute each week for seven months while we sold our house and made the actual move, and a whole lot of skepticism from everyone we knew. We’ve built a flourishing small business that makes people happy. Our goal is always to make people happy with doughnuts. We strive to do that every day we are open.
Our customers are the most important ingredients in our success. They are smart and inquisitive. They talk to us, asking questions, and sharing thoughts. We appreciate every one of you. It’s been such a pleasure to share our doughnuts with the world.
We have the best staff ever. We couldn’t have developed, shared, and eaten so many delicious doughnuts without them. Whole Foods Market has been a solid base of operations. They gave us the opportunity to share their space, and we have met many incredible people throughout our relationship with them.
Curiosity Doughnuts has come to a crossroads, and we are choosing to go off-road. The last seven years have been incredibly delicious, creative, and inspiring. They have also taken their toll. We are hitting pause and shutting down our current locations. Our last day at Native Café will be Saturday, June 25. Princeton will be Sunday, June 26. White Horse Coffee will be July 1. Our final day will be at Spring House on Sunday, July 3.
Change is necessary, and we are embracing that. We are brainstorming new ways to bring the doughnuts back, but it’s a work in progress. Any new developments will be posted here and on social media. So keep an eye out. You never know where the rabbit hole will lead us…
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I Know What Love Is
Something to brighten your day in the midst of Covid.
Ideas in Food: Great Recipes and Why They Work
Maximum Flavor: Recipes That Will Change the Way You Cook
Gluten Free Flour Power: Bringing Your Favorite Foods Back to the Table
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Flower Power
It’s what we experience that inspires us.
Ideas in Food: Great Recipes and Why They Work
Maximum Flavor: Recipes That Will Change the Way You Cook
Gluten Free Flour Power: Bringing Your Favorite Foods Back to the Table
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Making Doughnuts
Ideas in Food: Great Recipes and Why They Work
Maximum Flavor: Recipes That Will Change the Way You Cook
Gluten Free Flour Power: Bringing Your Favorite Foods Back to the Table -
The Process is the Inspiration
Inspiration comes from doing. The title alone is worth the purchase of the book. A deep dive into the pages is an eye-opening reminder of how to kindle your own creativity.
Ideas in Food: Great Recipes and Why They Work
Maximum Flavor: Recipes That Will Change the Way You Cook
Gluten-Free Flour Power: Bringing Your Favorite Foods Back to the Table