Day Dreaming of Donuts in Birmingham

Day Dreaming of Donuts in Birmingham

donutslider2.jpgIf somebody was to ask me to think of the thing I was most passionate about the majority of people would be relatively safe in the assumption that I would say food without any hesitation. I think about it to the point where I have seen fit to write about it for over 3 years so far, so it goes without saying that I want to meet, talk to and ultimately learn from other like minded individuals that love it as much as I do.

I love talking to people who have a deep seeded, hard wired love for food and drink and I feel like that comes across fairly well when I have worked with now stalwart friends of the blog like Wayland’s Yard, Feast Foods and Rub in the past, so naturally finding more people and organisations like this gets me quite excited. So it is no surprise that I am so enthusiastic about unearthing a hidden gem in Birmingham that I think represents food in its purest form. A new labour of love that is being developed from the ground up, with honest, genuine food and a lot of hard work. That labour of love is Donut Day Dream, run by a certain Jonathan Barrow.

I discovered the delights of Donut Day Dream while on an all day eating and drinking session with my girlfriend in Birmingham. I had already visited Purity bar, The Alchemist, India Brewery in Snow Hill and Lost and Found so by now I severely needed something to soak up some of the alcohol slowly beginning to rush to my head! Upon wandering around the market as I quite like to do I stumbled upon a stand that was covered with an array of fresh, crisply presented, glistening donuts that made us both stop in our tracks. I had a quick chat with Jonathan and decided to go for one of each of his remaining stock, it was nearing the end of the day for him and they had clearly sold super well! I took an Apple fritter, Chocolate, Smarties and a dream Glaze.

We dragged our now quite wavy selves over to near the church and sat on the marble wall to take a look at what we had got our hands on and straight away the apple fritter seemed to jump right out of the bag and into my mouth. Guilty. What followed was a rush of rich, sweetness and a twinge of warm spice that complimented the apple perfectly. Would have been superb with a coffee or any hot drink frankly.

Next was the Chocolate and the Smarties, both very similar but I really like Smarties so sod it I got both. Again the rich buttery brioche dough really shone through and was complimented by the velvety chocolate that adorned its bronzed, crispy crown. It was banging to be fair!

Last but not least was the Dream Glaze… A very simple and incredibly well executed piece of confectionary that stands out for its pure, unadulterated self being bold enough to stand up against the other, more complex donuts in the range, very good indeed. All of them can put up a hell of a fight when put next to those other ‘Krispy’ varieties that are scattered throughout service stations and Tesco stores across the land… they are poor imitations of a truly well crafted product such as Jonathans. top marks.

donutslider1

I managed to catch up with him properly to see how things were going and what got him started on his journey…

 

Phil: First of all thanks for lending me some of your time to answer some questions for me, I found your stall a few weeks ago and really wanted to get in touch and get involved. I suppose the first question is how long have you been making these badboys?

Jonathan: It’s my pleasure to take some time out to answer some questions and give the reader a little more insight into me and my company, so thank you. So, my business has been open now for just over a month, and have been selling to the public in this time but it has taken me around 6 months to get the dough just right, adding and subtracting ingredients, getting the rise times and rise temperatures just right.

Phil: The quality is right there man. As I have touched on in the rest of the article I loved every minute of all them. Do you have a favourite?..

Jonathan: Well, of course as you can imagine I love all my creations, but out of the first 5 flavours I would have to say the apple fritter. The warm, soft, sweetness and spice of the apples as you bite into the donut is just another level of delicious.

Phil: Its a pretty ballsy move going into business in a competitive market, in the days of ‘big brand’ Donuts at service stations and Tesco, what inspired you to take the plunge?

Jonathan: Well I believe whole heartedly in my product and after being in business for the last month or so, I have realised I have come up with a product that people love and are willing to make the trip back to my stall to get their donut fix. What inspired me in the beginning was the fact you have very little choice for this snack choice in Birmingham and I believed that I could come up with great creations that the general public would fall in love with.

Phil: What sets you apart from those ‘big brand’ donuts? I wont mention the name they don’t need the PR…!

Jonathan: What sets me apart from the big brands is the love, care and time I have put into my product and branding. From my dough, to fillings, to toppings many are made from scratch. We don’t use any fillers, preservatives or colourings in our donuts which I believe makes a huge difference to taste and texture.

Phil: So what’s the long term goal for you? Where would you like to be with DDD in 5 years time?

Jonathan: The long term goal for Donut Day Dream is to be, the go to place within the Birmingham and surrounding areas for good quality donuts. The aim is to have multiple outlets, at the same time cater for other businesses and events, including coffee shops, food festivals, weddings, parties etc.

Phil: If you could pitch your donuts or even your business as a whole to my readers, how would you do it?

Jonathan: Well, first of all, my name is Jonathan, I’m 30 years old and my main passions in life are family, food and fitness. I have always wanted to run my own business, and from a young age have had a passion for cooking and baking. Once I decided that donuts were the way to go, I started experimenting with different recipes and flavours, and understanding the science behind making donut dough. From the beginning I knew that quality ingredients and taste had to be top priority. I respect honest food, and believe the consumer would value that my dough consists of 100% natural ingredients. I love what I do and my heart and soul goes into each and every single donut, so when a customer tastes my product and I hear that ‘ummm’ it makes it all worth while. In the 6months leading up to opening I literally sat and dreamt about most aspects of the business, including branding, flavours and the overall vibe I wanted customers to feel. So this is how I decided the name ‘Donut Day Dream’. To the many people this blog may reach I hope by reading you’ve been tempted to come and visit us, taste our donuts, have a chat and tell us what you think. And finally for people who don’t know, where can they find you? We are currently located in the Birmingham outdoor Bullring markets on stall A3. You can also keep an eye out for us at various festivals and events. We have recently done a yearly Barbados festival in Coventry ‘A lil bit of bim’ at the Coventry and Warwickshire sports club, where we SOLD OUT! And we have the Birmingham coffee festival coming up on the 1st and 2nd of July at the custard factory.

Phil: Thanks man, I honestly wish you all the best and hope that this brings a few more people to the stand and helps you grow. We need more people like you takings risks to deliver some good produce to people that isn’t churned out on a conveyor belt. I know what I would choose.

You can find out more about Donut Day Dream here: Donut Day Dream… Click here!!!!

 

 

How to smoke… the easy version Part 1: Buying your smoker

How to smoke… the easy version Part 1: Buying your smoker

Using a smoker and smoking your own food can be a nightmare of a task to get round for the first timer. It is super easy to google ‘Smoking food’ and disappear down about 4 or 5 different rabbits holes simultaneously. Electric smokers, coal fires, offset, upright, chamber smokers, smoker box, liquid smoke (don’t.) the list goes on. With this article I am aiming to simplify it a little bit for you if you were looking to get started as at it’s core… it’s fairly straight forward. Two main areas are vital for success, managing and understanding your pit and timing. Get these two aspects down and you are going to get at the very least, results you can be happy with.

First of all it’s about buying a smoker that suits you. For beginners I would advise not spending too much as you don’t need to spend around £1000 on a unit that you might not actually like using. I bought my offset smoker for £80 and there are a variety of ways you can modify your cheaper unit to get the results of a smoker worth 5 or 6 times its value, but I will go into more detail on this at a later date. There are plenty of places jumping on the bandwagon and selling upright and offset smokers which is great for anybody looking to get going as you can go to your local Range or garden centre and pick up a fairly functional unit for under £100 like I did.

So to bust some serious amounts of jargon and give you two easy to digest recommendation I will explain it as best I can! So if you are asking yourself, what should I buy? why? how do I decide? Hopefully this will help you come to a decision and get you started.

Upright smoker/ Water smoker

So I haven’t actually got one of these (at the moment) but it’s on order and I am well versed enough in how to use one so bare with me. These smokers rely more of providing a levelled environment for your food with a steam element that should keep your food moist throughout the cooking process while still giving it a great platform for the smoke to penetrate the food.

Construction: Usually these smokers consist of two levels of cooking grates, a level for a water pan and then finally at the bottom your coal basket. Sometimes they will have hooks in the lid if they are big enough to hang meat from and utilise the space better.

Function: Lighting the coals/ wood chunks in the basket will heat up the water pan and create steam that will engulf the food and add an element of moisture not present in all smoker types, so a great option for those worried about drying their food out. A temperature gauge is usually located at the tip of the lid for central heat reading and an air flow valve at the bottom of the unit, aligned with the coal basket.

Beginner rating 0/5:

Image result for texas star vectorImage result for texas star vectorImage result for texas star vectorImage result for texas star vectorImage result for texas star vector

Image result for upright bullet smoker

Offset smoker

Old faithful. I have been using my offset smoker for just over a year now and it has been an interesting learning curve but I can now get some brilliant results from this pit and it is literally my prized possession. Controlling and managing your fire is paramount in an offset as it is in any smoker but get it wrong and you will have a lot of wasted food. It is all about creating a levelled heat that can spread across the chamber gradually rather than a huge blast at 300+ degrees that just dies a death really quickly, which can be challenging to begin with but aside from this, it is a great way to get started.

Construction: A large main chamber for cooking with one or two grills, lined up next to a fire box and a chimney at opposite ends of the cooking chamber. Airflow valves will be located on the fire box as well as a cap on top of the chimney to allow you to control the heat via the air through flow. A temp gauge is more often than not located further towards the chimney rather than in the middle of the actual cooking chamber, which pissed me right off so I added another one pretty easily (£15 from Ebay delivered) and now I get much better readings. Usually you will have a good solid frame with two legs and a few wheels to help you in moving the unit around.

Function: Adding your pre lit coals to your fire box and closing the door will provide you with a good enclosed cooking environment, this will gently smoke and caress your food with indirect heat from one side, so rotation meat during a cook can be essential for good results. Closing and opening your valves to adjust the temperature is also essential as I alluded to above. In its purest form it is pretty straight forward in its function really! Sometimes a water pan can be added near the entrance of the firebox but I have found this isn’t as effective as in an upright smoker. Lining the bottom of the unit with foil is advised for simplifying cleaning up any excess fat.

Beginner rating 0/5:

 Image result for texas star vectorImage result for texas star vectorImage result for texas star vectorImage result for texas star vector

Image result for offset smoker

Hopefully, this makes it a little bit easier to understand WHAT you are actually looking at when shopping for your pit. In the next part I will cover what kit you need to get started, then how to actually use an offset smoker in more detail and how to manage your fire to get the best results… so make sure you subscribe and keep your ear to the ground. Next chapter will be up next week!

Phil.