How About a Donut Truck/Trailer in Louisville?

I spied on Facebook this morning this little gem in Nashville:

http://www.locodonuts.com/

I think this idea needs to be brought to Louisville. Not that I need to eat donuts, but their donut "sundaes" are pure food pr0n judging by the pretty pictures on their website. Check out the menu.

I haven't been in Nashville since they started this business late last year. I'm definitely going to try to track them down on my next visit.

It could totally work. I wanted to sell my bakery's brioche cinnamon rolls on my Busta Grill food cart last year and they big hurdle was prep. Get up early prep the dough, cook and ice them.. ugh. You would have to prep/proof the dough off site and fry them fresh on the truck IMO.

I think its a great idea. Gourdough's in Austin was one of the best doughnuts I've ever had.


http://www.gourdoughs.com

I have often said this would make a ton of bucks. Maybe others on the forum my age, will remember the Donaldson Bakery truck. ("Hey Donaldson man!") it was a large , white van that cruised subdivisions in Louisville's suburbs in the 50s. Kinda like an icecream truck. I don't know what their schedule was , I just remember they would cruise through my subdivision out in Fern Creek on Sunday mornings. The dads in the neighborhood would flag down the van and select a dozen or so doughnuts to take back to the house. Some would congregate around the truck as a social outlet for dads on weekends resulting in some dads returning to their homes with a few less than a dozen doughnuts for their families. They bakes these remarkable cinnamon twists that were often still warm by the time we broke out the Sunday morning paper. Great memories!

I have no idea what became of the bakery or where the actual bakery was located. I still think this would be a good idea to play with.

There's a kiosk in mall st Matthews near the food court that makes fresh donuts. It's a relatively small footprint, I don't see why the concept couldn't be housed in a truck or trailer.

There's a kiosk in mall st Matthews near the food court that makes fresh donuts. It's a relatively small footprint, I don't see why the concept couldn't be housed in a truck or trailer.

Hot fryolator oil sloshing around in a moving truck sounds like a pretty bad idea to me.
Why do you ask? Please allow me to elaborate.
From my own experience hauling stuff around for my catering operation, It doesn't matter if you wrap things in film like they are going to the moon, liquids always find a way of getting out of the best sealed containers. I always cringe a little when someone orders soup, baked or green beans, gravy or anything that has a high liquid content. I know for a fact that no matter what precautions I take, I'll be hosing out the back of the van after I drop off the order.

But you aren't just driving around a food truck or trailer with an open/hot fryer. To relocate, you gotta give it time to cool. I dont know how others do it, but I put it back in the jug it comes in. Mostly I just try not to need it for service. But only a fool would attempt what you are suggesting and wouldn't do very well to open a donut truck in the first place.

What if the doughnuts were made in standard kitchen and THEN delivered to areas? Maybe warmers could be used?

What if the doughnuts were made in standard kitchen and THEN delivered to areas? Maybe warmers could be used?

Not the same thing. Compare getting a fresh Krispy Kreme form off the production line, compared to one you buy elsewhere. There's a big difference!

What if the doughnuts were made in standard kitchen and THEN delivered to areas? Maybe warmers could be used?

Not the same thing. Compare getting a fresh Krispy Kreme form off the production line, compared to one you buy elsewhere. There's a big difference!

Well, yeah, I understand that. BUT, as I said in my original post, it used to be done. And 40 years ago too. And really, how many people get fresh doughnuts within minutes of them coming out of the fryer? Darn few. They pick them up at a Thorntons or a Kroger. And even if you do make the trip to a bakery chances are good that doughnut has been sitting there for an hour or two or three because not many people make their way into a bakery at 4 am when those doughnuts are being cooked. All I am saying is a truck that would deliver and stop in neighborhoods would do very well and avoid the misery and cost of a store front. Is it as good as standing in the kitchen and being handed one just from the fryer? Oh hell no, but it could still be fantastic.