Sweetening the days under lockdown with doughnuts

A doughnut shop in Sydney opened a week before the lockdown started. But the owner says the timing is a blessing in disguise.

Customers around Sydney stuck at home due to lockdown can now taste the sourdough-brioche hybrid doughnuts crafted by Chef Michael Aspiras Source: Don't Doughnuts

Highlights

• Culinary success coach, Michelin Dapo and Pastry chef Michael "Miko" Aspiras introduces their new sourdough-brioche hybrid doughnuts
• A global study confirms that people crave for more sweets and comfort food during the pandemic
• Home deliveries have proven a temporary lifesaver for many operators during this crisis

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