After months of hype on Instagram, Shortstop Coffee & Donuts has finally opened on Sutherland Street, revealing the impeccable pastry haloes within. It didn’t take long for the word to get out, either – on its first day of trading, the average wait time was 45 minutes for a doughnut.
The excitement is justified: Anthony Ivey and partner Sinye Ooi have been working on creating the ideal doughnut for the past 12 months, travelling to the US and Canada for eating research.
On their return, Ooi and Ivey perfected their technique, hand-forging crullers made from local honey and organic milk. Flavours include doughnuts topped with fine flakes of salt; red velvet cake donuts with beetroot and dark chocolate; and dough mixed with Earl Grey tea, injected with lemon myrtle and dipped into a rose-water and rose-petal icing. “This style of doughnut has never been done in Australia before, to this kind of quality,” says Ivey.
Shortstop’s fit-out is equally considered, with Adele Winteridge and the team at Foolscap Studio using blonde wood and glass to construct a smart, open space themed with circle motifs. “She’s done an incredible job,” says Ivey. “I asked for a lot of light, and I got that. It’s very bright and fresh.”
Coffee is currently by Ivey’s previous employer, Market Lane, though he’s considering going into single origin filters from Small Batch and Seven Seeds. Inspired by the simplicity of American coffee (and a reaction to Melbourne’s tendency to overcomplicate) – you’ll find a straightforward menu of espresso or filter.
Before you run out into the street, remember everyone’s as juiced on doughnuts as you are. Beat the queues by ordering your doughnut ahead of time with Shortstop’s handy online store.