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Michelin Dapo and Miko Aspiras were concerned when Sydney went into custody days after opening their Darlinghurst donut store, Don’t Donuts. But donuts are the ultimate locking food – heartwarming, carby, sweet, happy – so they got into the game of delivery and take out.

“We didn’t plan to deliver right away; we had to do it. But things are going really well, ”said Aspiras, who has perfected his craft as a pastry chef in top Asian hotels. Large format. Dapo is also a chief, but she oversees the operational side of the business.

Don’t Donuts offers a succinct menu of 11 flavors. They are unobtrusive in their sweetness and appearance, which sets them apart from the donuts most of us are familiar with. None of the flavors are sweet and the more colorful ones, like strawberries and cream, often contain real fruit.

The heart of Aspiras fritters is the dough itself, which is a sweet but chewy sourdough-brioche hybrid. “We start with the mother dough, then we prepare the brioche with a lot of good quality butter,” Aspiras explains. “Some donut stores cover their donuts with sweet decorations. Ours are still quite nice, but the flavors are almost secondary. They are chosen for the way they will accompany the dough.

According to Aspiras, a sourdough or starter can be made from flour mixed with any liquid. He uses a secret ingredient that celebrates tropical produce from his native Philippines and gives the dough a crisp, fruity flavor.

Aspiras draws on his experience as an award-winning pastry chef, revisiting traditional flavors. Dulce de leche has hints of ginger; garam-masala sugar is a spicy twist on a cinnamon donut; classic vanilla frosting is made from Madagascar vanilla pods; and Vegemite adds salted butter caramel to provide a malty and salty balance to the sweetness.

The burnt-basque-cheesecake number is exceptional. The top is dipped in sugar and burnt to an amber frosting, and a generous amount of smooth-mixed Basque cheesecake is poured inside.

Aspiras loves to experiment with flavors. “So far I have 65 flavors in my cookbook and it is increasing every day. We try to come up with a new flavor every week to keep it interesting. I have a ton of ideas.

While the donuts are aesthetically understated, the boutique space is vibrant. There are neon pinks and purples on a black background, which Aspiras says is a play on the “sinful” nature of donuts.

There is a large display case for take out donuts and coffee by All Press. Once the lockdown is complete, there will be 25 seats. Until then, delivery extends to all of Sydney via Door Dash, Menulog or by DM-ing the store on Instagram.

Since the opening of Don’t Donuts, many people have said that the duo have chosen the worst time to get started.

“There was no warning; no one told us there would be another lockdown, ”Aspiras says. “But I can say that we are booming. More and more people are getting to know our donuts, and Darlinghurst and the rest of Sydney have been so supportive. This is how we define success.

Do not give donuts
324 Victoria Street, Darlinghurst

Hours
Monday to Saturday 7:30 a.m. to 3:30 p.m.

@dontdoughnuts


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