A couple of weeks ago, I predicted the next food trend, after cupcakes, and natural frozen yogurts would be donuts.
Now this morning, I read about Fritelli's Donuts and Coffee in Beverly Hills, which has over 40 flavors of donut to choose from, including "lemon poppy, green apple fritter, pumpkin, and Vermont maple," and not only that, but "they use real fruit and fine chocolate in their fillings and glazes."
Okay, now let's quote from my previous post, regarding the kind of donut shop I envisioned: "You make these in exotic flavors with fresh ingredients infusing your icings and glazes."
So, it's not a trend yet. But I was one step ahead of at least one shop. And if it catches on, and suddenly there are gourmet donut and coffee shops everywhere, then I will offer my services out as food trend consultant. I already have some other ideas.
On the other hand, if it fizzles away quietly, then I will retire, never to bother anyone with food trend speculation again.
Now this morning, I read about Fritelli's Donuts and Coffee in Beverly Hills, which has over 40 flavors of donut to choose from, including "lemon poppy, green apple fritter, pumpkin, and Vermont maple," and not only that, but "they use real fruit and fine chocolate in their fillings and glazes."
Okay, now let's quote from my previous post, regarding the kind of donut shop I envisioned: "You make these in exotic flavors with fresh ingredients infusing your icings and glazes."
So, it's not a trend yet. But I was one step ahead of at least one shop. And if it catches on, and suddenly there are gourmet donut and coffee shops everywhere, then I will offer my services out as food trend consultant. I already have some other ideas.
On the other hand, if it fizzles away quietly, then I will retire, never to bother anyone with food trend speculation again.
Comments
You've snookered us into believing you were in no way associated with that shop of evil fried donoughty pleasures! I'm on to your shameful scheme to promote your side business!!! You want us to run out and buy your sinfully delicious wads of greasy goodness as if you innocently predicted their arrival from the smoke of a burning bush!
Hey, speaking of a burning Bush, let me update your foreign readers on the outcome of our elections... :)
It's whole grain, srouted, sustainable versions of old favorites. Like a deep fried donut, but the batter is sprouted multi-grain, the oil is from organic soy beans, and . . .
okay, I'm wrong already.
Nostradamus signing out.
I like to eat healthy, but donuts are not about healthy. I eat healthy so that I can sometimes eat donuts.
PURE FLAVORS. No bullshit. Like a lump of sugar taken from sugar cane, given to you in a pixie-stick, with no sensation but "sweet." OR a whole vanilla bean, just by itself. Yeah, that's the ticket!
Okay, I'll be serious fo ra sec -- nobody has ever LOST money betting on the stupidity (or at least silliness) of the populace at large. All of the last few big crazes seem to be upper-classish versions of old favorites for the masses that rich folk probably think they are too healthy or too classy for. So they jazz it up. An acceptable donut (Krispy Creme), yogurt (pinkberry), cream puff (beard papa), cupcake (everywhere).
So -- fresh-served potato chips? Hot-off-the deep fryer (or whatever) pork rinds? Little, tiny custom bowls of chili made with Kobe Beef instead of ground round?
C'mon, I'm onto something here. BELIEVE IT!
I would laugh so hard if someone gave me a vanilla bean to eat. Thanks for the stick, but I'm not a dog.
But I do think that a gourmet junk food shop would be awesome. Most chefs have at least one thing in their repertoire that fits that description, so why not a whole restaurant?
I would laugh so hard if someone gave me a vanilla bean to eat. Thanks for the stick, but I'm not a dog.
But I do think that a gourmet junk food shop would be awesome. Most chefs have at least one thing in their repertoire that fits that description, so why not a whole restaurant?
(I know, I know, don't push your luck, jer)