The first six months were insane, but now they're really amazing memories. Kind of just to be able to say "did I really do that?" Most days were around 17 hours. What was most challenging I think was trying to grow as a business when we were just so busy working inside of it.
Us Weekly published a one sentence blurb about Tom Cruise starting his day off with a dun-well doughnut and coffee. True story.
Most of the time it's not that complicated to replace milk (we'll just use soy or almond), but the impulse behind opening up a vegan shop was to help open up a window into the issues that surround the way we treat animals we use for food.
it's really nice to meet people that know about your shop before they know about you. To have a product whose reputation precedes us.
We'll get ideas most of the time from eating other things and asking "what if I made this into a doughnut?"
There are some hugely talented and motivated people working in this city and it has been so inspirational to see what people can accomplish when they set their minds to it.
The peanut butter and jelly is def one of our more popular donuts. I always look forward to the seasonal doughnuts like egg nog.
In the front of house we play a lot of old timely classics, but in the kitchen we're listening to everything from dub step to neo-tango.