Every now and again I get a break from my paid job, which surprisingly has nothing to do with donuts. However, no matter how much leave I get from my grown-up work, I never take a break from eating donuts – you are welcome blogging fans! So, as we headed away for a mid-week break down to a holiday home at the tip of the Fleurieu Peninsula, we decided to skip the expressway and visit a new bakery on our way down south. The Morphett Vale Bakery was easy to access and coincided with lunch, so we pulled over.
I love friendly servers. I love it when they go above and beyond to give you a smile and accommodate you. The lady who served us was just that – bright, happy and helpful – genuinely warming up the slightly chilly day with her smile. A picture on the wall showed a donut the size of a cake and she assured me for the very reasonable price of $20 they could do a donut so big it would feed a family. The donuts on offer today were large, but large enough for one person, not aiming to feed multiple. We had a selection of your standard toppings available, but immediately what caught our eye was a Honeycomb topped donut.
Taking this donut and a couple of pies to share, we sat outside. The pies were hot, delicious and as well priced as the donut. I had a spinach and chicken slice that was the best I’d had in S.A. thus far (in fairness I haven’t had many, but it was stuffed full of goodness) and unable to finish it due to its huge size, was thankful to have a hungry husband who could finish it instead. Finishing off the pastries whilst they were still hot, we came to the donut and did our obligatory blog and social media pictures. Ironically, the purple wall against which we took our social media photo came from a fitness and supplement shop and just out of camera shot was a sign encouraging fitness and diet.
It was definitely not a donut for the health conscious, but find me a donut that is.
On a slight tangent, I wanted to highlight a unique way of donut wrapping that this bakery did. In all the bakeries I have been to, currently over 60 for this blog and many others in between, I have never had a donut served to me in this way. She placed the donut in the bag as one normally does, with the wide base of the donut sitting flush with the side of the bag. Now normally, when you shut the bag you bring the opening edges together, folding horizontally and in line with the creases of the bag. This means that the opposing side of the bag comes down and sticks to the icing, right? Well, this clever lady overcame that problem by folding the bag opening at right angles, against the normal bag creases, and by doing so creating a tented peak. The effect of this preserved the topping from sticking to the side of the bag, protecting the aesthetics of the donut as well as it’s topping. It was ingenious. I hope my description provided enough of a visual picture that everyone can appreciate the idea, for who hasn’t had half their donut icing stick to the paper bag it resides in?