Owning a very small doughnut shop has been a great experience. It brought us back into the retail market and allowed us to connect with our customers in a way that we can’t do with our readers. It’s actually brought many readers to our door. We love meeting you and having you taste some of our creations. Being open only two days a week has given us a sharp learning curve that has fed our creative side. Small means limited sales, so cutting costs and reducing the bottom line is imperative. We refused to compromise on ingredients and we can only charge so much for our doughnuts, so we have to find ways to utilize all of our product. Doughnut holes are pressed together before frying to form doughnut clusters. Cake dough trimmings that are left over after cutting out the doughnuts are fried extra crispy and dusted with powdered sugar to make debris. Yeasted dough trimmings are pressed together before frying to make our marble doughnuts. Any leftover doughnuts at the end of the day—and on a good day there are no leftovers—are made into doughnut crumbs or doughnut bread pudding. Doughnut crumbs are used to garnish sundaes or to make doughnut cookies. Leftover custard mix in the machine on Sunday afternoons is extruded into pints and sold to take home. We use everything. It’s been an exercise in creativity that has led us down new paths of delicious discovery. So ask yourself, what can you recycle and reuse in your kitchen?
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
About the Author
