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#008 - Amanda Bankert & Louis Scott / Boneshaker Doughnuts
Manage episode 313112985 series 3259605
Holybelly Studios에서 제공하는 콘텐츠입니다. 에피소드, 그래픽, 팟캐스트 설명을 포함한 모든 팟캐스트 콘텐츠는 Holybelly Studios 또는 해당 팟캐스트 플랫폼 파트너가 직접 업로드하고 제공합니다. 누군가가 귀하의 허락 없이 귀하의 저작물을 사용하고 있다고 생각되는 경우 여기에 설명된 절차를 따르실 수 있습니다 https://ko.player.fm/legal.
I don't really care for sweet stuff. When they pulled the lever of the DNA lottery for Nico Alary, it landed on meat, cheese, and wine. I rarely order dessert, happy within the boundaries of my self imposed comfort zone, bordered by croissants on one side, and pain au chocolat on the other. But then Boneshaker Doughnuts came into my life, and now the gates are wild open. Make way for the incredible fried pockets of fluffy dough. Nevermind what I just said.
I've known Amanda and Louis for a long time. I've waited on them times and times over at Holybelly when they'd come down exhausted but always pumped, for a bit of breakfast with the whole family.
I watched Boneshaker grow from the early pop-up days to the destination shop it has become now, after 5 years of relentless efforts. As much as I know them both and care for the project, I actually knew very little about the origin of the idea and the many hurdles they had to overcome before being able to serve their first (delicious) doughnuts on rue d'Aboukir.
We talked about resilience, slow growth, changing preconceived notions about making and selling donuts, starting a business on zero dough (I had to, sorry). It's a fantastic episode and I could not think of better guests to get back in the saddle after this long COVID hiatus.
Have a good listen guys, don't forget to review the show and tell your mates!
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I've known Amanda and Louis for a long time. I've waited on them times and times over at Holybelly when they'd come down exhausted but always pumped, for a bit of breakfast with the whole family.
I watched Boneshaker grow from the early pop-up days to the destination shop it has become now, after 5 years of relentless efforts. As much as I know them both and care for the project, I actually knew very little about the origin of the idea and the many hurdles they had to overcome before being able to serve their first (delicious) doughnuts on rue d'Aboukir.
We talked about resilience, slow growth, changing preconceived notions about making and selling donuts, starting a business on zero dough (I had to, sorry). It's a fantastic episode and I could not think of better guests to get back in the saddle after this long COVID hiatus.
Have a good listen guys, don't forget to review the show and tell your mates!
11 에피소드
공유
