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Dough in Doughnuts?

Our NYC consultant is a frequenter of Brooklyn doughnut hotspot Dough. It's a tiny corner shop with old-fashioned bar stools and a window to watch chefs prepare larger-than-life gourmet doughnuts, with flavors like salted caramel chocolate, toasted coconut, passionfruit, and hibiscus, to name a few regulars.

And though it's been around for 20 years, it seems more and more NYers are flocking to Doughnut Plant for colorful and outrageous flavored and textured doughnuts. Plus the invention of the cronut had city dwellers up-and-at-em and in long lines by 3 a.m. or earlier.

It's not just a New York thing, either. Portland's VooDoo doughnuts is making moves, now with locations in Eugene and Denver and weeks and weeks of lines down the sidewalk once they open their doors. 

So we want to know: Is the doughnut the new cupcake? Is this the trend where the money is? Or is its moment in the sun soon to come to an end? 

We have lots of experience working with bakeries and pastry specialists. Contact our consultants for more information.