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"A scratch-made brioche doughnut operation founded by Tom Quill and decorated early on by Alex Crisham, which began at the Essex farmers market in June 2016 and now bakes out of Kitchen Local in Amesbury while popping up at North Shore breweries. The team (including baker Jill Passen) ran a successful Kickstarter to transition into a permanent storefront and fields private orders, and maintains an event calendar and active social channels to announce pop-ups and the forthcoming shop." - Dana Hatic