Joe’s Doughs has blown up over the last year, growing from a traveling pop-up concept to a full-blown storefront cafe.
Although the growth has been astronomical, they’re still feeling out how to make a labor-intensive, small-batch product match the ebbs and flows of customer demand.
On one hand, they had to set a cap on order maximums at one dozen per customer to maintain supply during peak hours. On the other, they also recently shut down their weekday operation because traffic was too slow.
It’s a balancing act.
Part of it has to do with the fact that Joe’s Doughs is a true small-batch operation, frying just 12 handmade doughnuts at a time.
The painstakingly long and thoughtful doughnut production process starts before many of us have even gone to bed. While you’re up enjoying your night out, someone on the midnight shift is in the kitchen prepping dough for the next morning’s service.
End to end, each batch takes about three hours to go from dough to doughnuts.
And they keep producing all throughout the day. In fact, the menu rotates every 45 to 60 minutes as new flavors are prepped.
Here’s a quick look at how the doughnuts are made from start to finish.
You’ll find Joe’s Doughs at 1721 N. Davidson Street.
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