Any Donut Shop folks here?

I've been thinking about opening a donut shop, and wanted to do some (okay, a LOT) more research on it. I do not work in a bakery, and do not have commercial experience. I'm a Network Capacity Architect - fancy words to say I'm pretty good at eating doughnuts, not so good at making them (yet).

What I thought I would do was: research various recipes, try making some at home, compare them to local alternatives (Krispy Kreme, Dunkin Donuts, Publix grocery store, ...), then donate some to see how they go over.

So far I've tested some recipes, and have a long way to go. I've learned to watch the oil temperature (made some donuts that were too heavy), watch the consistency (made some chocolate donuts where the batter didn't flow well - they looked like bear poop), and to watch the recipes (my blueberry, raspberry and strawberry cake donuts left something to be desired).

I did make some tasty ones, though - and sent some in to my wife's place of work. They requested more. My kids loves the old-fashioned with sugar and cinnamom - they were a hit.

But making stuff at home in small volumes and donating them free of charge is very different from making things in large volumes with little to no sleep and trying to make money at it.

So - I was thinking of trying to sell handmade donuts on weekends. How do you find a commercial kitchen you can rent space from? Do people do that? I have a full-time job now (50-60 hours a week), but want to test out different things while I have choices. I'm not sure if I'd go that route, or try a lot more recipes and donate them to different places. Maybe combine both approaches.

Anyone know of good handmade doughnut shops in the NW ATL area? Is there a call for Anti-Starbucks, Anti-Kreme shops?

I should have read more of the forum. Okay, my church rents out the kitchen. It's inspected. They normally rent it for weddings, ... - but I bet I could make a deal for just the kitchen itself when nothing else is going on.

What is the environmental health permitting requirements for donuts? Call your local health dept for guidance. I would setup at an upcoming festival and see what the feedback is. This are similar to funnel cakes at a fair. I have worked several fairs and festival here in Texas. I think they would sell well in the morning (guess this is the market time for donuts huh :)). Kolaches also sell well here in Houston.


Ronnie

I am not a donut maker...just an eater lol but I always thought those little donuts machines that 'poops' them out and fried in front of the customer were awesome to eat & watch them fry. I am in Dayton,Ohio and a store here called "Woody's Market" ( now closed ), they made them on special occasions and they sold tons of them. I did a small search on Google and first link I looked at had the machine I was talking about :
http://www.donutexpress.com/machine.asp
I hope this helps ....Pam

That's a big dream you got going there. It can be very labor intensive and costly. Different types of dough yeast or cake, different fillings and toppings. Also large fryolators that look like large troughs hood and ansel system not to mention a hobart mixer proof boxes, on and on.

It's also pretty much a 7 day a week operation getting up at 2am and going home about 4pm. With todays diettary concerns it's going to be a small market compared to back in the 60s. You might consider a diner/lunchonette that happens to sell great hand cut donuts along with other items. Good Luck, Chow Jim

I agree with some of Jimeats concerns about dietary issues. I dont eat donuts at all. I will eat a Kolache if they are brought into the office.

How busy are the Krispy Kremes? They are always built in the new suburban sprawl areas. Are they still in business. There are several successful bakeries here in Houston where Hispanics are concentrated. Seems to be a culture thing they dont worry as much about carbs and such.

I think the location would be the key component.

Ronnie

The nearest donut place is a Dunkin Donuts. Their drive-through is very busy. Sunday mornings DD is extremely busy, the rest of the week it is busy in the mornings and then tapers off. The nearest KK is about 4 miles away. Not far for most locales, but it's a bit of a sit and wait for suburban ATL traffic. They're busy in the mornings.

The idea of a diner/luncheonette is a good one. I thought I'd try to start out as coffee and donuts, then expand to limited breakfast items and lunch items if I could staff up. The general idea was to put in the killer hours while starting, and try to be a one-person shop six days a week - starting at two AM to prep, and closing around 2:00PM-3:00PM, giving a little time to clean up. If it looked like I could break-even, I'd add staff so we could do the breakfast and lunch items.

You're right about the equipment. I looked at pricing for used equipment (Belshaw 616, proofer, handheld depositor, cutters). It seems steep. Add in a fridge, dishwasher, storage, and building out - and it's a major investment. I'll continue researching and testing, though.

there's a daylight donuts place in our town (no kk or dd). Nice little shop. Opens early and closes around noon. Serves coffee, donuts, and sausages in some type of pastry shell. He does a nice business.

here's the parent company - http://www.daylightdonuts.com/

I think the daylight agreement is based on buying their products. not sure if it would be a fit for you but it came to mind when i was reading this thread.

In high school I worked weekends in the local bakery of one of our grocery stores.

they use to make everything there on premise, then my Junior year they switched to "Rich's" donut blanks, and mixes. The bakery dept closed less then 6 months later.

I don't mind paying a little more for really fresh homemade donuts, I looked into opening a small shop but could never make the $$$ work out. The equipment is usually so specialized, and expensive, plus product, plus labor, plus rent plus insurance, plus everything else. I can see why so many donut shops start up and then close shortly there after.

Which leads to corporate clones and mass produced tasteless donuts, selling at every convience store and kwiky mart around.



Bruce, I wish you the best of luck if you do decide to proceed, the hours are long and odd.

Bruce

I also agree with CajunKing. You need to purchase used equipment and only exactly what you need to operate. You must operate on the bare minimum for a 2-3 years to survive.

Wish I could find the news story I read a few years back. An asian couple worked in a chain here Shipley's donuts and learned the business and saved. Then bought their own Shipleys donuts and they slept in the back room and only they worked at the store. They became a success :)

Ronnie

Bruce, I've been giving this some thought and you might want to consider working part time at a bakery a few days a week for free. Nothing like a hands on experience to get a feel for what your in for.

As far as start up costs to keep it minimal you don't need all the latest machinery to produce a good donut. Do it the old fashioned way, hand cut and stand over the fryers with dowels to turn and remove to drying racks that double as a proofing racks. Also fill with a pastry bag you don't need the machine to start.

I haven't made donuts in quite awhile, tomorrow is going to be cold and rainy here and I've got plenty of lard, sounds like a plan. Chow Jim

Working in a bakery on weekends sounds like a good idea. I also checked my community college, and they offer a good deal of courses that could be helpful. While I have a BS/CIS - it would be a good idea to learn more about what I want to do. What I've gone to school for and what I've done the last 20 years is not what I want to do for the next 20 - so I might check it out. At the very least, I could come away knowing how to cook a little better.

I also like the idea of doing it the old-fashioned way. That would be very similar to what I have been doing at home to learn, only on a larger scale - so it would translate well. I messed up the blueberry, raspberry and strawberry cake donuts last time I tried - think I'll pay closer attention and try again this weekend. Probably just try one type - hmmmm, raspberry cake donuts with a raspberry glaze anyone?

Bruce

I think Jimeats has the best idea so far.

Talk to several Donut Shop owners and tell them you would like to learn the business. This is something you cannot learn in culinary school.
They may say no but I would offer to work for free.

Ronnie

Hello All,
Bruce, when I started my current job I wasn't sure I wanted to be there.
An add in the paper wanted someone to be a baker in a donut/bread shop
that was going to open. I applied and the owner allowed me to come in one
night that I was off from my other job to see and help in his operation.
I was amazed. The science of making donuts floored me. I am serious.
I decided it was too much for the pay he was offering me. I admired
his dedication and knowledge. Unfortunately, he went out of business within
three months.
I hope your path is fruitful.
Take Care,
Fieldthistle

There is not a doughnut shop where I live.
I find it odd, as when I USED to live in the Boston area, there is a DD on every corner.
There are KK and DD in Myrtle Beach, but no one has ventured into Conway. (which is 20 miles NE-I call it the 'burbs of Myrtle)
I was actually thinking the OP's thoughts today after watching Anthony Bourdains visit Monday night to Portland, and he featured the VooDoo Donut shop.
There is a little bakery downtown here.. There are enough people here to support another one.
Glad to see the replies here.

Then I just saw this article.

http://news.aol.com/topnews/articles/_a/doughnut-makers-seek-healthier-recipes/20070116111909990001?ncid=NWS00010000000001

first question...why do so many of us that hold degrees in CIS wind up in food service? :)
i've owned a couple of restaurants, and i'm now taking my show on the road with a new trailer.
as far as your equipment...consider your infrastructure as well...ventilation, sinks, grease traps, etc.
also...bathroom needs for public. call your state health dept, have them send you the requirements.
check out the mini donut makers, you could customize your batters, etc.
and start off using non transfat oils...you'll end up there anyway with the new laws.
have you thought about doing mini-funnel cakes instead? with different toppings, or using flavored batters?
i'm in chicago, and dd is all over the place here...but i still go to a local place that makes their own...its a family thing and they L I V E at the shop.
another thing to consider might be a beignet...they are very simple to make and are the perfect companion to a cup of coffee.

No donut shop? Horrors!

I have been trying different recipes at home, using trans-fat free Crisco (I've read it really does have trans-fats, just in a lower amount so it "gets by"). Also tried butter. Tried cooking in Canola and Vegetable oil. Need to try different things.

I will try to find a bakery to work with on weekends, or at least ratchet up cooking and donating. Working in a bakery would give me a feel for it, but making them at home and donating would allow me to keep my "real" job.

Y'all missed Strawberry Cake donuts this weekend with Strawberry icing. (real strawberries). They went over well, but could be better. I'll be on the lookout for Rhubarb. Want to try strawberry/rhubard donuts next.

I was thinking more along the lines of a bakery as opposed to a doughnut "shop"...
Maybe even more like a small breakfast lunch type of place, that emphasizes on baked goods type of products.
It is just thoughts out loud here, but this area certainly can use something like that.
I dont think one is enough for this growing area.
Just thoughts now. Nothing really that I can financialy even begin to dream of.

If I were to go into the donut biz, I'd check this place out: www.voodoodoughnut.com

most donut shops in my area are owned and run by Asians- and they are labor intensive operations- open to the public at 6:00AM which means you arrive at work between 2 & 3 AM- but thay all close by noon.
And some do not jy=ust donuts but kolaches, egg tacos and all sorts of bear claws and sweet rolls.

Chicagostyle

LOL What kind of web site is that anyway? Voodoo spells, dolls, haitian spells? Plus starting a Donut Shop....

Ronnie

quote:

Originally posted by texgrill

Chicagostyle

LOL What kind of web site is that anyway? Voodoo spells, dolls, haitian spells? Plus starting a Donut Shop....

Ronnie

Sorry about that chief! I was half asleep at the wheel and only half a day away when I posted this morning. Try: www.voodoodoughnut.com The place is a hoot and "must go" the next time you're in Portland.

CSD

quote:

Originally posted by chicagostyledog

If I were to go into the donut biz, I'd check this place out: www.voodoodoughnut.com

That is the place I mentioned in my post.
Bacon topped doughnuts.... Froot Loop doughnuts.. all kinds of oddities.
They said their Pepto Bismal topped ones got the attention of the FDA and had to stop making them as they cant put "medicine" on their product. They also had a Nyquil topped one that the kabosh was put on.

I think the world needs medicated doughnuts!

dw

quote:

Originally posted by carolinacooking

I think the world needs medicated doughnuts!

dw

I think they are medicinal to begin with.

quote:

Originally posted by roossy90

quote:

Originally posted by carolinacooking

I think the world needs medicated doughnuts!

dw

I think they are medicinal to begin with.

They'd have to be. They make me feel better all the time!
You just have to be careful not to over medicate.
That's why I never have had more than ten out of a dozen.

(Just in case I might need one to be tested and the other for a control study)

I understand your way of thinking, I actually did exactly the same. I am an automotive engineer in the netherlands but decided to make a living by making/selling donuts in uzbekistan ( of all places!)

I bought some secondhand lil orbits donut machines together with vending carts incooperating ventilation (check their website)
I cannot buy the usual "add water only instant donut mixes" here so I am now experimanting with making the mix myself.

I have varied results, the biggest problem I see is that they all taste like what we in holland call oliebollen but not like a donut like you buy from dunking donuts. This is probably because they sell raised donuts and my machines uses cake donut recipes.

if you are interested in a such a machine you can look on ebay, many second hand lil orbit units are offered there, starting from a few hundred dollars.

As you know, you only have one life so you better do something thats interesting for you and succes will come (at least I hope so!)

quote:

Originally posted by chicagostyledog

quote:

Originally posted by texgrill

Chicagostyle

LOL What kind of web site is that anyway? Voodoo spells, dolls, haitian spells? Plus starting a Donut Shop....

Ronnie

Sorry about that chief! I was half asleep at the wheel and only half a day away when I posted this morning. Try: www.voodoodoughnut.com The place is a hoot and "must go" the next time you're in Portland.

CSD

THE ANNUAL C*CKFEST
Hey boys!! How many doughnuts can you stack on your d**k?? Enter the Annual C*ckfest to find out. This event takes place once a year in the springtime, so you have plenty of tme to practice.

I can't believe they advertise and do such a thing. Thats a little, ummm, wrong......

Okay, this is way off-topic, and has nothing to do with starting a shop, ... but - I am a Cub Scout den leader. We had our last den meeting Friday night. We met as Tigers, Bears, Wolfs, Webelos I and now are Webelos II. The guys crossover the first weekend in March, then no more cub scouts.

For our last meeting, we made old-fashioned donuts. Since parents were there, we put a dutch oven on an outside campstove, popped in oil and heated it to 365 degrees. Each scout (with help of parents) popped two donuts in the oil. I flipped them over, popped them out and put them on paper towels.

The scouts topped them - I made a chocolate icing (butter, cocoa, milk, confectioners sugar), and a strawberry icing (chopped fresh strawberries, butter, very light on the sugar). Also brought confectioners sugar in a plastic bag, and some cinnamon/sugar mix. And sprinkles. Gotta have sprinkles.

The scouts loved it. Had a couple 10 year old kids measuring, mixing, cooking and topping. They decided they should make donuts for their next fund raiser, instead of selling popcorn, lol. We might make some for the Pinewood derby, haven't decided yet. Oh, yeah - no two donuts looked alike. We used a goofy little dropper/dispenser thing - but there seems to be a lot more to making consistent donuts.

So: maybe a donut shop with toppings in small containers, and people that are served inside can decorate their own? Or if I did a fair, maybe a propane stove and a dutch oven would be it for equipment. It certainly worked outdoors at a den meeting.

I think the setup requirements at a fair or festival would be the same for donuts as it is for funnel cakes. The oil has to have a minimum temprature and the batter is kept cold until used. One guy and his wife setup by us at a festival and their setup was very minimal. The only to watch out for is the hot oil!! They said theirs was kept around 375 if I remember right.

Ronnie