Made from scratch.....
The Dough
Made 24 hours before, this dough is started a whole day before being served. An enriched dough, after a long kneading process it begins it first room temperature prove in the afternoon.
The Cold Prove
After being 'knocked back' for the first time, our dough is tightly wrapped and placed in the fridge for its long overnight cold prove. While we're sleeping, the dough slowly proves overnight and its flavours develop.
Hand Rolled
The first task of the morning for our early morning bakers, is unwrapping the dough and cutting the dough to size. Each portion is then hand rolled into little dough balls, before being proven again for the 3rd and final time!
The Fry
After their last prove, which can be anything from 3-5 hours depending on the time of year and general temperature, we fry the doughnuts inn small batches in high quality Sunflower Oil. Each doughnut is the rolled individually, by hand in sugar, to ensure a perfect even coating.
Filling & Glazing
Each doughnut is then filled or glazed with our freshly made fillings or whipped glazes. We make all of our jams, custards, glazes, caramels and toppings from scratch each week, right here in the kitchen!
Local & Sustainably Sourced Ingredients
Where possible, we use as many local suppliers and sustainably sourced ingredients.
Organic Milk, Cream & Buttermilk from Acorn Dairy (Dairy Shorthorns grazing the Northumbria & Yorkshire Dales).
Northumbrian Free Range Eggs
Callebaut Belgian Chocolate, made using 100% traceable and sustainable cocoa beans.
Forced Yorkshire Rhubarb from Tomlinsons Rhubarb Farm in the Yorkshire Triangle.
Seasonal, and where possible, locally grown fruits. We’ve had apples from an orchard in Corbridge, Plums from Yorkshire, and Summer Rhubarb from an allotment in Tynemouth!
Coffee
We’ve partnered with Origin Coffee Roasters, a B Corp certified company roasting in Cornwall. We currently have their Beija Flor beans on espresso – grown in Brazil and a product of a collaboration between 4 female growers – it has tasting notes of Fig, Cashew & Praline and works well as black coffee and with steamed milk. We also serve drip filter coffee, and rotate the beans we use for this monthly.