MENU OF MAYHEM
FROM MAMMOTH BURGERS TO DECADENT DOUGHNUTS, WE SERVE UP GOB-SMACKING TUCKER
Food trends have taken us far beyond the humble cinnamon sugar doughnut to a magnificent, decadent makeover.
In Cairns, Designer Doughnuts has led the charge on these loaded, lucsious sweet treats.
Designer Doughnuts founders Chris Bowtell and Libby Powell saw the gap in the local market and dove right into the world of batters and toppings to come up with the incredible end products.
“There was nothing in North Queensland in that sort of style,” Chris says. “It had become a huge trending gourmet food down south but nothing was being done up here.
“For three months we went through every single recipe we could find.”
Their gastronomic journey led to a winning cronut recipe, of which 80 per cent of their customers prefer, according to Chris. The cronut – a croissant and doughnut hybrid – takes three days to make, a process that involves setting the layers in the fridge until the end result is shaped and fried.
“Me and my partner were always into cooking and gourmet cooking but to take it to a commercial scale was new to us,” Chris says.
“The support from Cairns and FNQ was awesome.”
The support and demand continues, with orders for birthdays, doughnut walls and towers for weddings and dessert boxes – picture a box loaded with cronuts, doughnuts, chocolates, lollies and mini liqueurs – picking up.
They’ve even created the pronut, a cronut loaded with 30g of protein powder in the custard, for those more health conscious.
Asked if it’s a “healthy” treat though and Chris laughs.
“No,” he says. “We’ve tried experiementing with gluten free and sugar free but it’s difficult to get it to taste good. I try not to eat too many. When we create a new flavour, you have to try it, but if I take one bite I will demolish it all. It’s about finding that balance of eating right.”
As for the future of Designer Doughnuts and Chris and Libby have their sights set firmly on their next product – the doughnut cone. Basically picture a doughnut-shaped cone, the end dipped in chocolate and the inside containing some form of soft serve ice cream.
“I’ve got huge ideas,” Chris says.