For many, traveling is an incredible opportunity to see new parts of the world. You can explore cities, the museums, beaches, parks, and immerse yourself in the culture. For some, it’s also an opportunity to try the local cuisine and in my case, that means donuts. Last winter, I took some time off of work and ventured throughout the Eastern Hemisphere in search of donuts and records. The first stop along my journey was to Sydney Australia where I discovered Donut Papi, homemade donuts with classic and original flavors. Their shop is a quant little spot located on a not too busy corner in Redfern. A small glass case has the daily offerings and a few tables allow for a quick stop to munch down on these light and flakey treats. When I popped by the shop, I indulged in a Maple Bacon and Chocolate Hazelnut and I still stand by my claim that they’re some of the best I’ve ever had.
Last week, Donut Papi appeared on my Instagram promoting a tour through New York where they were tasting the best my city has to offer. Naturally, I reached out to Kenneth to get his take on his trip to NYC and the story behind Donut Papi.
How did Donut Papi get started? What’s the story?
I started Donut Papi in 2015 as a hobby and started selling them to my colleagues and eventually got into markets and food festivals. My siblings always helps me, but my sister is very supportive and dedicated on helping me and eventually asked her if she wanted to be my business partner. From outgrowing our home kitchen, we found a commercial shared kitchen and worked there for almost two years and as we got busy with the markets, the kitchen got busier too and we found ourselves looking for a kitchen of our own. We decided to open a shop front as well with it and we are very happy with our decision.
How long has the store been around?
Going three years this October!
Why did you come to New York? What inspired your trip?
Before I started the shop, I follow bakeries and doughnut shops with strong social media presence, products and branding for inspirations. Most of them are in New York and I always wanted to check out if there are any difference with Sydney donuts to New York ones.
What were the stops and donuts you tried while you were here? What were your favorites?
Our donut stops are:
– Dough
– Doughnut Plant
– Doughnut Project
– Donut Pub
– Dun-Well Doughnuts
– Du’s Donuts
– Peter Pan’s Pastry and Donuts
– Alimama (mochi donuts)
– The Dough Club (mochi donuts)
– Doughnuttery
Non-donut shops but with donut specialities:
– Daily Provisions (cruller)
– Supermoon Bakehouse
My top favourites are:
– Daily provisions’ cruller
– Dough: Hibiscus and Apple Cider cake donut
– Supermoon Bakehouse: Honey and Lavender donut
– Dun-Well Donuts: Lemon and Rosemary glaze
How did you like New York vs Sydney?
New York is a very busy city and very much alive. Sydney’s city life is different. We are surrounded by these beautiful beaches and if the weather is great, most likely you would find more people there than in the city. On the other hand, New York’s offering is very broad and seems like it won’t be enough time to explore everything (and it’s never enough!) I love NY’s Art, food, music scene and would love to live there one day! That would be the goal.
If you find yourself in Sydney, don’t miss out!
Marc collects vinyl, is obsessed with music, donuts, and has picked up a passion for great service from Jason. His current favorite donut is Carrot Cake from Doughnut Plant.