Bringing back classic lost from time donuts, while using the donut as a vehicle for more complex flavor creations.
What happened to donuts? The once great breakfast pastry has been stepped over, and pushed aside for too long. Making room for pre-fabricated, frozen, assembly line impostors! The sad truth is that these days most donuts are made by simply opening a bag of pre-mix, adding some water and pressing a button. They are cut out by a machine, dropped in a fryer, and moved down a conveyor belt where the person will never even touch a single donut at all and to that we say " we can do better...much better"
What is brioche? Brioche is a pastry of french origin that is similar to a highly enriched bread and with a high butter and egg content gives it a rich and tender crumb.
What is a brioche donut? At Donut Theory we started with a rich brioche dough, then continued adding fresh yeast until we achieved a very unique and slightly sweet donut dough, perfect for donuts. We then took it a step further by performing a bulk fermentation where the dough is allowed to develop or "proof" for 12 hrs, allowing the dough to develop a stronger depth of flavor than a standard donut dough. We also never use dough conditioners or preservatives in our donuts. Premium toppings, fillings, and all of our jams, pastry creams, frostings, glazes and caramels are made from scratch every day.
This is not your average donut. He always has something new to try and they taste as good as they look! My favorite place for something sweet.
Out of this world fantastic!! Clean, friendly, and the tastiest doughnut I have ever had the pleasure of enjoying.
This is the only donut shop I will ever go to from now on! Fabulous taste, beautiful to look at, super friendly owner! Come check this place out!