A doughnut shop in Sydney opened a week before the lockdown started. But the owner says the timing is a blessing in disguise.
Highlights
- Culinary success coach, Michelin Dapo and Pastry chef Michael "Miko" Aspiras introduces their new sourdough-brioche hybrid doughnuts
- A global study confirms that people crave for more sweets and comfort food during the pandemic
- Home deliveries have proven a temporary lifesaver for many operators during this crisis
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