April 2014

Dum Dum Doughnuterie

Dum Dum Doughnuterie

I have been trying to sample Dum Dum Doughtnuterie’s doughnuts for a while now, but the doors were always shut whenever I passed by after work at around 6pm. So I made a special effort to get there early recently – at 8.15am there was already a queue – and boy, was it worth it. Founded by artisanal baker Paul Hurley, who has been making doughnuts since 1997, and whose quest is simply to create ‘the world’s best doughnut’, Dum Dum’s doughnuts differ from others by being baked rather than fried. This means they are better for you, of course, but more crucially (finally, no one eats a doughnut to feel healthy), they taste more delicious than any other doughnut we’ve ever eaten. Dum Dum’s selection is mouth-wateringly varied too, with fillings ranging from traditional raspberry jam, to more exotic almond crème and pistachio, and everything is made using natural ingredients (their strawberry puree is made from smashed fruit, for example), rather than anything processed or artificial. I tried their zebra ‘cro-nuts’ (a croissant/doughnut hybrid), which is made up of layers of croissant and chocolate croissant dough, separated by chocolate butter cream. It was like biting into sensational layers of chocolate crepes. I also, for the sake of research, had a crème brûlée doughnut – fabulous – which boasts a crispy caramel coating, but somehow didn’t taste overly sweet. In fact both the doughnuts I tried were super-soft, but surprisingly un-sugary. O stayed in the shop for about 20 minutes and watched a continual stream of people coming in, so it didn’t surprise us to learn that Dum Dum’s make about 1000 doughnuts every day and close their doors once they are sold – which is usually by about 3pm. But then, these are doughnuts worth getting up early for :)))

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