Breadalbane Bakery and Pantry staff in Aberfeldy have been up early thinking what makes the best doughnut toppings and fillings.
Tomorrow (Saturday 10) is the launch of Doughnut Week, seven days devoted to using the circular snack to raise money for The Children’s Trust.
Sibling bakers David and Hannah Curston asked Aberfeldy customers to come up with a unique flavour to head up their special doughnut selection.
And the one they chose from the hundreds of suggestions was maple and bacon.
“I have a feeling this is going to be strangely popular,” said Hannah. “My brother and I are more used to doing purely sweet doughnuts, but we thought a sprinkling of salty bacon with the sweet maple syrup would be just the thing, something different.”
Hannah told the PA she and David make all the cakes and confectionery at Breadalbane Bakery.
“I used to do the night shift doing bread, but we got so busy we took on a night baker. So now my day starts at 4am, so I see daylight now.”
Self-proclaimed doughnut nut Hannah promises that during the next week they will be offering around 20 of each of the 16 doughnut varieties they have for 2021.
“There is a big list of flavours. You name it, we make it.”
