It’s a tricky balancing act Doce is going for, with light, airy brioche dough carrying intense flavors, like the Guava Con Queso, which is filled with guava and cream cheese swirl and topped with cookies. The Tres Leches - which is soaked in three milk custard, dipped on the bottom in chocolate, and topped with a pillow of blowtorched meringue - is probably too big and too sweet for one person in one sitting (it’s also $6.50). The brioche dough is fermented for 24 hours, and as a result these cake-y, raised doughnuts are massive. “We’re not gonna be Dunkin’ Donuts,” he says. During their first few days, business was so brisk that they are now trying to figure out how to ramp up production - customers lined up on the sidewalk outside and Doce sold out each day in a matter of hours.Ĭastillo calls his doughnuts “elevated,” and wants customers to view them more like a dessert than a cheap snack. in early May, setting off a wave of excited in their baked-goods-obsessed adopted city. And after half a year of construction, the couple opened Doce Donut Co. But post-pandemic, they were able to find a location on Stone Way in Fremont, just up the road from Sea Wolf. They weren’t able to secure a lease before the pandemic, and like so many people had to put their dreams on hold for a couple of years. The couple began thinking about a doughnut shop that would offer Seattleites high-quality glazed doughnuts with Latin American flavors. Castillo, who went to culinary school and whose Venezuelan American family owns a bakery in Miami, saw that many of Seattle’s best doughnuts, like those sold at the Flour Box and General Porpoise, were filled doughnuts. It took them a few years, but the couple moved out here from New York in 2018, and shortly afterward had a second epiphany: There was a hole in the middle of the city’s doughnut scene. “There was something captivating about the city.” When Damian Castillo and Claudia Monroy first came to Seattle nearly a decade ago, they had something of an epiphany.
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