“Wow, this is amazing”; “Oh, oh, oh, oh my God”; “this place is going to make me a fat shit.” These are some of things overheard in the queue outside Shortstop Donuts. The popular Melburnian doughnut shop has only been open a day in Sydney, but word has already spread, and it’s madness.
By 1.30pm all the pastel-pink shelves – the ones previously showing off doughnuts with chocolate glazes, fennel sprinkles or matcha icing – hold nothing but crumbs. “Was I expecting it to sell out? No way, this is the first day. We made 1200, but I guess that wasn't enough.” Anthony Ivey owns Shortstop with Sinye Ooi. The original Shortstop in Melbourne has a cult following, and it looks like this one will be no different.
“We put a lot of effort into making this as delicious as possible,” says Ivey. Aside from making all the doughnuts from scratch (teasingly, almost the entire production is visible), they’re using some of the Australia’s best ingredients – butter from Pepe Saya and flour from South Australia’s Laucke Flour Mills.
It’s the same with the store’s design. The fit-out is by Adele Winteridge of Foolscap Studio; a designer whose last Sydney project was none other than Noma Australia. Winteridge was to thank for Shortstop’s original Melbourne location, and many of the same features have been repeated, most prominently the wooden window façade which doubles, on both sides, as the store’s only seating.
The menu, just coffee (from Market Lane Roasters) and doughnuts, will also carry over from the Melbourne site, with a few different specials now and then. For the new store’s launch the team is bringing the triple matcha back, and popular Melbourne orders such as the Boston cream, and Australian honey and sea salt. The burnt caramel, fennel and sea salt doughnut will, providing it’s not sold out, be available as usual.
“A lot of people have been asking if we're going to do peanut-butter Fridays, or the coconut-lemon meringue?” Ivey says the answer is yes – soon. Fridays will feature Shortstop’s home-brand, dark-roasted peanut butter, and chocolate doughnuts. On Sundays, the doughnut makers will save their egg whites for a mass production of coconut meringue to place on top of doughnuts filled with lemon curd.