Donut Boyz

In the age of the Instagram-fuelled doughnut craze, Donut Boyz skips the intense #marketingblitz and lets the donuts speak for themselves.

The West End premises are a tiny, graffiti-covered shipping container and they don’t do milkshakes, or even coffee (Gunshop Cafe is just next door). The Donut Boyz just make doughnuts (the store closes when they run out).

If you buy a blueberry doughnut, the icing will be purple with flecks of dark blue from the blueberries the crew used to make it. If you pick up a mocha doughnut, it might have a pipette of espresso to squeeze before you bite. The lemon meringue doughnut is draped in torched meringue and overflowing with lemon curd, made in-house, from real lemons.

Owners Scott Hoskins and Tony Kelly cared only about quality when they started the business in the night kitchen of their Sunshine Coast burger joint Hello Harr, using real fruit, hinterland eggs and New Zealand butter.

And, after selling 40,000 donuts in four weeks at their original pop-up store premises, they’ve made sure to keep it that way, even though they have an extra six stores across Brisbane.