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Dough Hook Bake Shop greeted the post-Independence Day morning by opening for the first time, welcoming guests in with smiles and sugar.
Located at 1970 Lancaster Dr NE, it is in the same Lancaster Drive and Sunnyview Road shopping center as Fiesta Pizza. There are a few counter seats along the shop's front window, but it is largely set up for grab-and-go service. Inside, the air was filled with the homey smell of dough rising.
At a big wooden table in the bakery's open kitchen, owner Guadalupe Alvarez Aguilar, wearing the same doughnut-printed headscarf as the rest of her team, rolled out brioche dough and hand cut doughnuts. After frying, these get bathed in hot pink hibiscus glaze, cinnamon-scented horchata glaze, salted caramel and more.
Besides doughnuts, the shop also offers a selection of French pastries, classic croissants and those filled with chocolate or ham and cheese. Fresh strawberry danishes are a summery treat and the towering "cruffin" a sugar-dusted croissant-muffin hybrid promises flaky sweetness.
Guadalupe Alvarez Aguilar, owner of Dough Hook Bake Shop at 1970 Lancaster Drive NE, cuts doughnuts on July 5, 2019. (Photo: Emily Teel/STATESMAN JOURNAL)
Prior to opening Dough Hook, Aguilar studied sourdough bread baking and pastry making at the San Francisco Baking Institute. She was the head pastry chef at Frankie's Restaurant in Albany for five years where she made desserts such as cheesecake and crème brûlée and also baked breads for the restaurant's sister business Bodhi Bakery.
She has employed some of these same ingredients and ideas into the flavors at Dough Hook, offering a cheesecake glazed and a crème brûlée doughnut. On opening day, Dough Hook offered eleven flavors of doughnuts (including vegan versions of some) and four pastries. The business is still taking shape, and as she trains her staff Aguilar plans to offer even more variety.
Dough Hook will continue to celebrate their grand opening until 6 p.m. today. Aguilar said that they are still deciding the bakery's precise hours, but she's aiming to open for early morning hours on weekdays and a more modest 8 a.m. to 4 p.m. schedule on weekends.
Emily Teel is the Food & Drink Editor at the Statesman Journal and she loves a plain, glazed doughnut. Share your favorite doughnut in town to email@example.com, to Facebook or Instagram @emily_teel , or via Twitter @brotherly_grub.
Doughnuts with hibiscus glaze and candied hibiscus flowers, maple glaze and bacon, and horchata glaze at Dough Hook Bake Shop on July 5, 2019. (Photo: Emily Teel/STATESMAN JOURNAL)
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