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 making doughnuts weekly for 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. This makes us extremely happy and well fed.
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