bake - May 2020 - 18

THE SOURDOUGH DONUT:
How distinctive flavor drives new pathways
A vitally important part of the job for
Mathew Rice, executive pastry chef
for Niche Food Group in Nashville,
Tennessee, involves seeking out
creative ideas - including mashups
- to keep food attractive and interesting. Exhibit A is the sourdough
donut, an exciting new creation this
year from Dawn Foods,
"The reason why I thought this

18

concept would be a winner was
because sourdough is on the rise
among consumer palates," says
Rice, one of the nation's most innovative pastry chefs and a Johnson
and Wales University graduate. "I
wanted to do something that could
go sweet or savory, depending on
how you treat the dough. I like the
idea of a deeper, more complex

flavor than the traditional donut."
Not unlike the Cronut effect
that swept the country's sweet
goods culture starting in 2013
when acclaimed pastry chef
Dominique Ansel devised this
popular donut-croissant hybrid,
the new sourdough donut mix from
Dawn enables retail bakeries and
others the unique opportunity

Bake Magazine Digital Special Report  2 | Volume 1 | bakemag.com

DAWN FOODS

By John Unrein


http://www.bakemag.com

bake - May 2020

Table of Contents for the Digital Edition of bake - May 2020

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https://digital.bakemag.com/sosland/bake/bake-may-june-2022
https://digital.bakemag.com/sosland/bake/bake-march-april-2022
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https://digital.bakemag.com/sosland/bake/bake-july-2021
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