One of the better-known specialty doughnut stores in Sydney is Short Stop at Barangaroo.
I’ve had their doughnuts before, but this is the first review I’ve done on them.
The store signage is pretty ordinary. I’m guessing the Barangaroo Management has forced businesses to use subtle signage. I’m not exactly a regular visitor to that part of the city, and with no clear sign until you’re on top of it, Short Stop is a little difficult to find.
As I walked past, one of the young girls in the store called out a greeting to me. I think they are aware of their poor visibility and were working hard to get the attention of potential customers. Not many stores will call out to people as they walk past the door.
Anyway, I took a couple of exterior pics for this blog and walked in. The service was extremely polite and helpful.
They have a clear display of what’s currently available in the front counter. Some flavours didn’t appeal to me at all, like Earl Grey & Rose, but there were still plenty of tempting options. Interestingly, their signs say whether the doughnut is a cake-style, raised or filled, and they are placed in order accordingly.
I went for a raised doughnut – Maple Walnut and Brown Butter.
It was, as expected, very good.
Here’s the official description: We take a lovely, pillowy raised donut, top it with a rich, brown butter glaze and generously cover it with maple roasted walnuts.
The glazing was soft and sticky, which led to a lot of finger licking. The dough was very oily, in fact a little too oily. You could see the colour of the dough at the bottom was a shade darker where it probably sat in the oil for a bit too long. Doesn’t show up in the photo.
It had a maple walnut topping giving it a hint of baclava flavour.
Short Stop is one of the few places you’ll get a Cruller, which is a bit like churros, but I prefer your standard big fat doughnut.
Short Stop does occasional “masterclasses” in doughnut making. I’ll give that a go one day.