Halle WinklerJun 9, 2023

OK, I have sampled the doughnuts of Atelier Dough and I can report.

The cake doughnut, ideally named The Old Fashioned, is outstanding. You can taste how oily it is, but I think this is probably a positive and not a negative in a doughnut, because absent-mindedly over-doughnut-ing isn't going to happen with these doughnuts, since all their ingredients can be perceived.

The crumb is superior, and they've taken every step to create bonus angled surface area on the doughnut for amazing texture.

Show threadHalle WinklerJun 9, 2023

Eva had the Crème Brûlée and it didn't quite work as a doughnut.

We shared some of a plain and it was good, however, the lattice in the dough was too strong – this was a very springy doughnut where you would more expect it to collapse under pressure.

I think this is an accident of taking the patisserie approach, because as far as a I know, there is no German or French proper bakery treat with that internal structure. However, you can get it at the fair: Schmalzkuchen is the most similar.

Show threadHalle Winkler
Prècis: will go back for cake doughnuts because I too am an Old Fashioned, and on @Raffo's suggestion, a Lemon Meringue will definitely be tried in the future. As suspected, the economics of this place look like they are flatly impossible, but maybe they will get a distribution deal with The Barn or something else suitable.
Jun 9, 2023 at 12:25pmWeb