By Lori Fredrich Senior Writer & Dining Editor Published Sep 02, 2020 at 6:01 PM Photography: Lori Fredrich

Close your eyes for a moment and imagine a truly delicious doughnut.Its dough is buoyant and buttery with a subtle, satisfying chew. Its icing is smooth and sweet, but not cloying. It's indulgent; but at the same time balanced and restrained.

That's just the sort of doughnut that Chef Jackie Woods sought to create when he opened Donut Monster, a playfully named doughnut shop that’s taken a humble comfort food and elevated it to a new level.  

This week on FoodCrush, we’re exploring the world of doughnuts with a fine dining chef who redirected his passion for creating balanced, well prepared dishes into a mission to create the best tasting doughnuts possible. Along the way, he offers insights into his creative process, his benchmarks for excellence and the thought processes that keep him focused on upping the ante on one of America’s favorite breakfast treats. He also gives us a peek into the future of both Donut Monster and Brute Pizza, his newest collaboration with chef and colleague Paris Dreibelbis.

Listen in!

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Lori Fredrich Senior Writer & Dining Editor

Lori is an avid cook whose accrual of condiments and spices is rivaled only by her cookbook collection. Her passion for the culinary industry was birthed while balancing A&W root beer mugs as a teenage carhop, fed by insatiable curiosity and fueled by the people whose stories entwine with each and every dish. She’s had the privilege of chronicling these tales via numerous media, including OnMilwaukee and in her book “Milwaukee Food.” Her work has garnered journalism awards from entities including the Milwaukee Press Club. 

When she’s not eating, photographing food, writing or recording the FoodCrush podcast, you’ll find Lori seeking out adventures with her husband Paul, traveling, cooking, reading, learning, snuggling with her cats and looking for ways to make a difference.