A DomNuts reader, Marj, suggested that I go to a doughnut place in Warwick Farm called The Doughnut Mum.
Her friend from school recently opened the store and Marj wanted to know what I thought of their doughnuts.
“It’s not the typical donut dough texture – there is a chewiness to it! And they are not over sweet which works well for me!”, said Marj.
So first chance I had I headed out to Warwick Farm in Sydney’s west.
From the moment I walked in, I knew I was going to love this place.
The service was super friendly and the doughnuts looked inviting.
After I chose and paid for half a dozen mixed doughnuts, I did something that I don’t normally do – I introduced myself. I told the owner that I write a doughnut blog. I normally like to stay incognito: firstly, I don’t want people to act any differently with me to how they would otherwise treat a regular customer; and secondly, I want to stay impartial and not post a dishonestly glowing review because I had received something for nothing – and there are plenty of food blog writers like that around.
I was hoping to get the inside story about the lovely lady who called herself The Doughnut Mum, and how she came to have a store selling hundreds of doughnuts a day in Warwick Farm.
Lytha is the lady’s name. She’s a mum, as the name suggests, with a young family. Her husband gave up his well paying job to support Lytha in her passion for making doughnuts.
Coming from a baking background, Lytha wanted to make great doughnuts and offer them at a fair price.
Her specialty is the Lemon Meringue. And what a beauty it is. I’m going to do a review on that one soon.
The Doughnut Mum’s doughnuts are alcohol-free and have no eggs, that is except for the Lemon Meringue Doughnut. They are all made from scratch – including the lemon curd and the meringue. And even the stewed apple filling in the Apple Doughnut. That’s commitment, because most places will take the easy way out and use tinned apple.
Lytha (pictured above) says her doughnuts have a different texture, and I could tell from the first bite. They are moist and chewy with plenty of ‘give’. They are handcrafted and made fresh every day so you know what your enjoying has been made not too long ago. They are fried, but don’t have an oily residue. The oil they use is vegetable oil, not animal fat.
It all makes a very good dough to act as the base for homemade glazes, fillings and toppings. The range at the moment is 14 different flavours.
Lytha’s not looking to do wholesale yet. She’s happy churning out the doughnuts for her store. But she might consider it in the future.
Lytha was thrilled that I am doing something that few people seem to be doing, and that’s giving honest, unbiased reviews about small eateries in Sydney. The big doughnut shops have marketing behind them, but places like The Doughnut Mum survive on word-of-mouth and a bit of social media marketing.
It was nothing short of a pleasure visiting The Doughnut Mum on Sappho Road, Warwick Farm. If you can get there, I highly recommend it. I went on a Saturday and the best time would be about 10am when most of the flavours are cooked and on display.
I know this review sounds like a sales pitch for The Doughnut Mum, but it’s businesses like this that I want to see survive and thrive. And when it all comes down to it, the doughnuts are very good.
And finally, a big ‘thank you’ to Marj for the heads up about The Doughnut Mum. It’s the very essence of why I do this blog.