A shiny new counter service doughnut shop is opening on Friday, June 2 in the former home of Goldcoast Subs at 2264 N. Prospect Ave. A grand opening is planned for mid-June.
But first, it will host a soft opening Thursday, June 1 from 7 a.m. to midnight … or, we suspect, until they run out of fresh, hot doughnuts.
Donut Squad is owned by two recent UW-Milwaukee graduates, Bobby Kaid and Moe Dakwar, and they won’t serve just any run-of-the-mill doughnuts.
Kaid notes that doughnuts will come in three categories: traditional (yeast or cake doughnuts with frosting, glaze, powdered sugar or fillings); specialty (doughnuts topped with less traditional items like sour patch kids, Oreo cookies, candies and a variety of popular cereals); and specialty filled (examples include a Boston cream doughnut which features Nutella, chocolate and crushed Reese’s Peanut Butter Cups).
On a daily basis, customers can look forward to a core of regular doughnut flavors, along with special limited edition doughnuts. Moving forward, they also plan to add doughnut sandwiches filled with ice cream, hopefully in time for their grand opening.
On the beverage side, Donut Squad will serve Colectivo coffee, juices and a variety of bottled drinks. Milkshakes and smoothies are also on the docket in the future.
Tentative hours for Donut Squad are Sunday through Wednesday 7 a.m. until 7 p.m., with extended hours on Friday and Saturday nights. Kaid says they’ll be testing out the waters during their first few weeks in business, but they anticipate serving through bar time on weekends.
Lori Fredrich (Lo) is an eater, writer, wonderer, bon vivante, traveler, cook, gardener and girlwonder. Born and raised in the Milwaukee area, she has tried to leave many times, but seems to be drawn to this quirky city that smells of beer and alewives.
Some might say that she is a little obsessed with food. Lo would say she is A LOT obsessed with food. After all, she has been cooking, eating and enjoying food for decades and has no plans to retire anytime soon.
Lo's recipes and writing have been featured in a variety of publications including GO: Airtran Inflight Magazine, Cheese Connoisseur, Cooking Light, Edible Milwaukee, Milwaukee Magazine and the Milwaukee Journal Sentinel, as well as on the blog Go Bold with Butter, the web site Wisconsin Cheese Talk, and in the quarterly online magazine Grate. Pair. Share.