Great Ideas of the 21st Century: The Pop-Up Doughnut Shop


For a little over a year Karina Rice has been dropping in all over town, selling her artisan doughnuts—more than 25 custom flavors of fried dough goodness—via her pop-up business, Gadabout Doughnuts.

How did you get started baking? I was homeschooled. That opened up a lot of opportunities to help my mom in the kitchen, to learn how to play around with recipes, to try new things, and to perfect old things.

When did you make your first doughnut? I made one in the summer of 2014 and was like, “That was OK, but not great.” I came back to it in the fall, changed this and that, and didn’t really settle on a final recipe until December

Your doughnuts are sour cream based. When people think of doughnuts they don’t really think of sour cream, but they are my personal favorite. It’s like a cake doughnut, but it looks different. The tops crack open, and they look amazing with glaze on them because it gets into all the nooks and crannies.

Why are you operating as a pop-up? It’s a good way to test an idea and to see if it’s something people are interested in. If it works, it goes—and if it doesn’t, you don’t have a building loan or an investment that you have to pay back.

Do you have a favorite flavor? It changes. My favorite right now is the toasted white coconut. I also really love the chocolate espresso and the blueberry lemon, but there hasn’t been one that I haven’t liked.

Gadabout Doughnuts,

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