Ditch Dunkin’ and Get MAD Donuts Instead

The dearth of artisan doughnuts in Westchester has come to a sweet end with MAD Donuts.



Photos by Dave Zucker

A relatively recent transplant to Westchester from the New York City (Manhattan 7 years, Williamsburg 3 years), White Plains resident, investment banker, and hobbyist baker Matt Moore was disappointed with the county doughnut options. “I found some top bakeries but none that had a specialty in doughnuts.” According to Moore, a generalist bakery is different from doughnut shop as you won’t get the breadth of fun flavors and types like you do at places like The Doughnut Project, Dough Donuts, and Doughnut Plant. “Each has their own signature style, distinct from the other; there is a specific intention and purpose of what they are trying to provide.”

Moore’s passion for doughnuts originated from childhood visits to his grandmother in Texas who would make breakfasts of cinnamon-sugar beignets. The New York City doughnut experience, with numerous outlets where high quality of ingredients, innovative flavors, and superior dough texture rule, reignited his passion.

In October of 2017 he began working on a dough recipe (the self-taught baker had previously only made breads), and in February of 2018 he officially launched MAD Donuts.

“I read countless cookbooks,” he says. “I’m always tweaking my recipes to get better and better outcomes.”

Thomas Keller is an inspiration — especially Bouchon Bakery — for his particularity about ingredients and technique. “And no pre-packaged ingredients!”

His $3 yeast ring donuts are large and fluffy, with core offerings including glazed, chocolate-iced,cinnamon-sugar, and a maple bar (the best of those I sampled). None are overly sweet as many doughnuts tend to be. Also, among his core are croissant doughnuts and massive apple fritters infused with apple cider, cinnamon, and tender Granny Smith chunks ($5).

Moore will do seasonal flavors too (e.g., matcha strawberry, hibiscus with strawberry buttercream).

The business name is an acronym: M = Matt; A = Aja (his wife); D = Daisy (his daughter).

Moore’s long-term plan is to open a brick-and-mortar store, but for now he uses a commercial kitchen at the Memorial United Methodist Church in White Plains and sells at the Saturday White Plains Farmers’ Market plus the occasional pop-up at The Twisted Branch in Valhalla.

Look for his schedule on Instagram and Facebook.

 

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