“Dangerously Addicting Doughnuts”, warns the commercial communication of the new shop, Don’t, a specialized doughnut shop which has been opened in Sydney by chefs Miko Aspiras and Michelin Dapo. The purpose of this place is to take a product as popular as the doughnut to a more gourmand and personal territory. What the chef from the Philippines has done is develop a brioche dough with sourdough that is the basis of all his creations.
Combinations such as Garam masala sugar, Tasmanian Lemon curd and marshmallow coconut, Vegemite butterscotch and strawberries’ n cream cheese are proposals that will make a difference and appeal to a non-conformist and foodie crowd. The establishment also offers a range of coffees and is designed, in their own words, as the “antithesis of a typical colorful café aesthetic”. Instead, it leans towards a minimalist space with a post-industrial and alternative look.
Don’t’s first shop is in the heart of Sydney, but Miko Aspiras and Michelin Dapo are not ruling out opening more throughout Australia with this original concept of signature pastries.