We just really love doughnuts.
That Doughnut Place started as a weekend project — one fryer, one small kitchen, and an obsession with getting a proper brioche dough right. We still use that same recipe, slow-proofed overnight, fried to order and finished by hand.
No premixes. No shortcuts. Just doughnuts, done well.
2020 to 2026
The story so far
Six years of markets, early starts and a dough recipe we have barely touched. Here is how it went.
- 2020
One fryer, one kitchen
It started as a weekend thing. One fryer, a very small kitchen, and about forty failed batches before the dough came right.
- 2021
First market stall
Sold outWe took a folding table to our first market and sold out by lunch. Then we did it again the week after, and the week after that.
- 2022
Sold out by eleven
Weekends became a proper round of markets across South Wales. Saturday's batch was gone by 11:40 more often than not.
- 2023
Doughnut walls
WeddingsWeddings and parties started asking. It turns out a wall of doughnuts beats a cake, and we have been building them ever since.
- 2024
A proper kitchen
We moved out of the home kitchen into a unit with two fryers and a cold room. Same overnight dough, a lot more of it.
- 2025
Preorder goes live
PreorderYou asked to reserve a box before we sold out, so we built it. Order online, collect at the stall, skip the queue.
- 2026
Still frying
A full markets diary, a growing events book, and the same dough recipe we started with. We start again at six.
And counting
Slow dough
A 24-hour cold-proof brioche. The time is what gives the dough its flavour and its lightness.
Small batches
We fry in batches through the day. It is why what you get is warm and why what is left goes quickly.
Proper ingredients
Madagascan vanilla. Valrhona chocolate. British butter and jam. Local suppliers where we can swing it.
Find us at the markets
Weekly stalls, pop-ups and the occasional festival. The diary updates every week.
See what's coming up