1235 DONUTS

I’d heard so much about 1235 Doughnuts that I knew it was high time I went to see this pastry phenomenon for myself. Sold from the owners’ doorstep - a lemon-yellow front door along Columbia Road - on Sundays, these treats provide a sugary respite from the bustling crowd frequenting the market at this popular #culturesoaking destination.

Unfortunately the legendary elderflower flavour was sold out at (at 12 o’clock! Those babies go fast), but chocolate, lemon curd, strawberry and caramel were still available. I choose the latter two. The “squircular” Beignet-style dough is soft and light, and the sugared outside deliciously and ever so slightly crisp. The strawberry variety uses a real jam filling which is eye-rolling-ly delicious and the caramel filling was creamy and generously pumped into the heart of the donut.

Brad Mcdonald, half of this donut making duo – sharing the enterprise with his wife Molly – has previous culinary pedigree, becoming familiar with this style of donut when living in the stunningly beautiful, quaint French province of Colmar. He now works at the Lockhart, a restaurant on Seymour Place, specialising in upmarket US cuisine, where you can also sample 1235 Donuts.

1235 DONUTS

I’d heard so much about 1235 Doughnuts that I knew it was high time I went to see this pastry phenomenon for myself. Sold from the owners’ doorstep - a lemon-yellow front door along Columbia Road - on Sundays, these treats provide a sugary respite from the bustling crowd frequenting the market at this popular #culturesoaking destination.

Unfortunately the legendary elderflower flavour was sold out at (at 12 o’clock! Those babies go fast), but chocolate, lemon curd, strawberry and caramel were still available. I choose the latter two. The “squircular” Beignet-style dough is soft and light, and the sugared outside deliciously and ever so slightly crisp. The strawberry variety uses a real jam filling which is eye-rolling-ly delicious and the caramel filling was creamy and generously pumped into the heart of the donut.

Brad Mcdonald, half of this donut making duo – sharing the enterprise with his wife Molly – has previous culinary pedigree, becoming familiar with this style of donut when living in the stunningly beautiful, quaint French province of Colmar. He now works at the Lockhart, a restaurant on Seymour Place, specialising in upmarket US cuisine, where you can also sample 1235 Donuts.