We have been running Curiosity Doughnuts for just over 3 months. When we opened we had spent hours upon hours making and frying dough. The doughnuts improved during our trials. We took the trials into action when we opened in Stockton Market in October. We have been make doughnuts weekly for a several months now. Each week we begin again. Making dough is a methodical process. We adjust, tinker, explore, and question every aspect of the process. Observing the results and recording our discoveries allows us to improve. It's funny because we are actually consulting ourselves on this project. We apply our curious ability to question the standards and combine the disparate elements to continue to make even better doughnuts and frozen custard evolve. And this makes us extremely happy and well fed.
Years Past
January 17, 2005
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
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
