Sunday Brunch: Sweet treats from Diablo Doughnuts
Sunday Brunch: Sweet treats from Diablo Doughnuts
GILBERT. HAVE A GREAT DAY. JENYNE: IT MIGHT BE WINDY, BUT WE HAVE SUNDAY BRUNCH WITH OUR GUESTS. THIS IS SOMETHING ELSE. >> THANK YOU. LIKE WITH DIABLO DOUGHNUTS, WE HAVE ALL OUR FLAVORS. WE HAVE HOLIDAY FLAVORS. WE HAVE OUR REGULAR FLAVORS. THIS IS EVERYTHING WE ARE DOING. TWENTYSOMETHING FLAVORS. JENYNE: EACH ONE IS CRAZIER OR LOOKS BETTER OR SOUNDS LIKE SOMETHING WAY OUTSIDE THE BOX. >> DEFINITELY. DEFINITELY. WE HAVE THE UNICORN POINTS. WE HAVE A BEAR CLAW. WE DID THE BEER AFTER THE DOUGHNUT. IT HAS SOME STUFF. IT IS FUNNY. WE HAD THIS, WHICH IS COCONUT CREAM. WE HAVE THIS AND THIS. JENYNE: THIS IS THIS? YEAH. IT’S LIKE HE’S JUMPING BACK IN. >> WE HAVE SO MANY THINGS. WE HAVE CHEESECAKE HERE. JENYNE: YOU EVEN HAVE SOME OTHER THINGS BESIDES DOUGHNUTS. >> YES. JENYNE: BISCUITS. CROISSANTS. >> YES, IN THE MUFFIN. WE DO THE CINNAMON ROLL AND STUFF AND OTHER PASTRY AND HOUSE. WE DO EVERYTHING IN-HOUSE. WE MAKE OUR OWN CREAM, BLAZES. WE HAVE A BREW BLUEBERRY BASIL BLACKLINE. THEY HAVE BEEN AROUND FOR 10 YEARS. WE HAVE A GREAT FOLLOWING. WE ARE THERE UNTIL WE SELL OUT. WE OPEN AT 6:00 A.M. AND USUALLY HAVE A LIEN COMPUTER -- LINE AND PEOPLE COME UP AND GRAB A DOZEN, SINGLES. WE MAKE OUR OWN COLD BREW IN-HOUSE. JENYNE: I’M GLAD YOU MENTIONED THOSE NOT ONLY DO THEY LOOK CRAZY, BUT YOU HAVE THESE COMPLEX FLAVORS YOU HAVE HERE. AS FAR AS THAT, YOU GUYS ARE IN A NEW LOCATION. NOT ONLY IN VIRGINIA, BUT HERE IN BALTIMORE. >> YES. WE STARTED OUT IN BALTIMORE, THEN MOVED AND HAD SOME ROOF TROUBLE COMES SO WE MOVED TO NEW LOCATION FEBRUARY 20. IT HAS BEEN A BIG CHANGE. WE HAVE BETTER PARKING AND STUFF LIKE THAT FROM THE CITY AND THERE’S BEEN A LOT OF PEOPLE COMING THROUGH. JENYNE: THAT IS AWESOME. >> GET OVER HERE. YOU HAD YOUR THING WITH THAT YOU LOVE SO MUCH. >> THIS IS A CARAMELLO OLD BAY. JENYNE: IT IS SPECIAL. >> THERE YOU GO. YOU CAN GRAB IT. JENYNE: IN THIS RIGHT HERE IS WHAT. >> WE DO THIS AND WE MAKE EVERYTHING LIKE THAT AND THAT IS ONE OF THE THINGS WE DO IN THE HOUSE ALSO. JENYNE: IF PEOPLE WANT TO COME IN GET MAY BE A DOZEN DONUTS OR SOMETHING LIKE THAT, YOU CAN JUST PICK FROM ALL OF THESE DIFFERENT CRAZY FLAVORS? >> YES. AS LONG AS WE HAVE THEM MADE. I START MAKING THE DOUGH AT 7:00 AT NIGHT, THEN I FINISH DECORATING IN THE MORNING AND THE STAFF SELLS THEM. WE DO ANYWHERE FROM 2500 TO 3000 DONUTS A DAY. IT IS A LOT. JENYNE: THIS ONE RIGHT HERE, I JUST WANT TO POINT THIS OUT. >> THAT IS AN OLD CLASSIC. THEY JUST BROUGHT IT BACK. THAT IS OLD-SCHOOL. WE HAVE BEEN DOING THAT FOR FIVE YEARS. IT IS COOL. IT IS A GOOD SELLER. JENYNE: AND IF YOU NEED AN EASTER FAVORITE, YOU HAVE THE LITTLE EGGS RIGHT THERE. >> YES. WE HAVE THE GIRL SCOUT ONE. WE HAVE THE CHOCOLATE DRIZZLE. IT IS DONE AFTER THE COOKIE. WE GOT A CEASE-AND-DESIST ORDER.
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Sunday Brunch: Sweet treats from Diablo Doughnuts
In this Sunday Brunch segment we welcome Michael Roslan the owner of Diablo Doughnuts in Nottingham. He shows off some of their specialty doughnuts, muffins, and other sweets.
NOTTINGHAM, Md. —
In this Sunday Brunch segment we welcome Michael Roslan the owner of Diablo Doughnuts in Nottingham. He shows off some of their specialty doughnuts, muffins, and other sweets.
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