Changing one ingredient may seem inconsequential for an entire eatery, but for Nyack's , it's a complete overhaul.
The ingredient? Yeast. The North Franklin Street sweets and coffee shop—which opened in April—is now stocking up on yeast donuts instead of cake donuts.
"Cake donuts are more dense, more sweet, while yeast-based donuts are more like Krispy Kreme donuts," explained manager Eric Brown.
"We've removed the cake donuts until this fall, when they’ll surface as our cider donuts," added co-owner and founded David Schloss on the business' blog.
Another change are the boots on the ground in the kitchen—new chef Tanya is a graduate of Johnson and Wales, and pastry doyenne.
"She does great things for our recipes," Brown said. "She's making things from scratch that we were previously buying."
Take, for example, her homemade peanut butter, now used as a topping on certain donuts.
Amid the transformations remains one constant, thought: Gypsy Donut's most sought-after treat, the maple bacon donut.
"It's still the most popular," Brown said. "But we have revamped the recipe, you can taste the maple more. We're using high-quality maple syrup, and cooking the bacon in it."
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The details
Gypsy Donut's hours are:
Monday thru Thursday, 7 a.m. - 8 p.m.
Friday thru Saturday, 7 a.m. - 9 p.m.
Sunday, 7 a.m. - 6 p.m.
