With Dough Loco, opening sometime next month, we are going to have crazy versions of typical doughnuts while building upon the neighborhood support we have gained through past projects. My good friend Bryan makes a killer bean to bar chocolate called Fruition Chocolate, which we'll be using exclusively for our Double Glazed Chocolate doughnut that uses a beer based dough. Another doughnut we've stumbled upon through our trial and error so far is our Miso-Maple Bar, which combines 100% pure Vermont maple syrup with an awase miso that is just crazy enough to work. Then we are going to have an arsenal of changing varieties, such as our Blueberry/Rosemary/Lime or Pineapple and Brown Butter!
Dough Loco will be a neighborhood coffee and doughnut joint opening in the next 5-7 weeks(mid-late June) on Park Avenue, between 97th and 98th streets from me, Corey Cova, the dude that did the food for Earl's Beer & Cheese, ABV and Flock Dinner.
In the past with Earl's we've had a ton of success in our neighborhood with accessible, down-to-earth bar food such as the Earl's Eggo, cheddar/kimchi/pork belly grilled cheese and "Asian Gnocchi"(a delightfully porky dish of Korean rice cakes).
Next, at ABV, we had a chance to do a more refined menu with dishes like the Tartare Pizza, Foie Gras Fluffernutter and Octopus with Spam dashi.
Now, I do dinners out of my apartment above ABV called Flock Dinner; which allows me to focus on my fancy-pants roots and cook 9 course dinners with dishes like Arctic Char with Meyer lemon and Greek yogurt and desserts like Chai Massala ice cream, with root beer and chocolate.
The coffee will be sourced from Blue Bottle Coffee! We are super-excited to be working with such a reputable and premium coffee company!!!
Our Kickstarter project, Dough Loco, is a call to our friends of this city to financially assist an independent small business on its way from the womb of our minds, through the birth canal of our hard work, and finally into the warm embrace of the fair people of East Harlem and the Upper-Upper East Side. We are urgently working on the space and as of the first week of May our new floors are in! All we need now is for some minor electrical and plumbing work to be finished up before we can get the rest of our equipment, counters, seats and tables, do about a week of testing everything out and then opening!
Currently, we are seeking help purchasing a proofer, a mixer and refrigeration for our kitchen.
- In order to make the fluffiest, lightest, yeast-raised doughnuts known to man we require a Belshaw brand proofer to nurture our dough rings into the proper state of being.
- To assist our flour, eggs, yeast and other assorted doughnut ingredients we are trying to get an awesome Belshaw or Hobart floor mixer.
- The only thing standing between utter chaos and serenity will be the refrigeration we must have to keep our glazes from going out of control.
Please help, you're our only hope.
Risks and challenges
Risks & Challenges After We're Funded:
Michael ate all of the day's doughnut production... again!
Electrical issues in our old building
We plan on overcoming said obstacles by a) Doing all of the hard work on construction as the professional dudes will allow b) Ensuring proper paperwork, payment and insurance is taken out on all equipment before it is ordered for delivery c) hiding the doughnuts d) working with our electrician and building owner to plan and install only models of our equipment that are compatible with preexisting electrical environment e) hiring employees from the ranks of neighborhood.Learn about accountability on Kickstarter
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