Edacious - Food Talk For Gluttons

Donut Work. Or is it doughnut? When they're this great, who cares? Meet Matt Rohdie of Carpe Donut. How does a former social worker end up in the donut business? Is Matt Rohdie a Shokunin of donuts? I believe so. When starting Carpe Donut, Matt set out to make one food, using the best ingredients, and to make it really well. He wanted to create a comfort food, not necessarily uber-healthy but one every person enjoys. A treat! It came down to fries or donuts. Aren't we thankful he chose the latter because to me, Carpe Donut is head and shoulders above the rest. In this episode we learn Matt's story of how he got his first machine, how he developed his recipe, how long it took, and what sets his donuts apart from others. An important consideration for an increasingly competitive market. Did you know most donut shops use commercial batters with stabilizers? I didn't. Carpe Donuts are 85% organic, natural, additive-free. A warm, apple cider Carpe Donut covered in cinnamon sugar alongside a hot coffee is a great t