By Lori Fredrich Senior Writer 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!

Find us and love us

The FoodCrush podcast is available via a variety of platforms from iTunes and Google Play to Spotify, Stitcher and more. Search for us on your favorite podcast platform, subscribe for notifications about each new episode, and – better yet – help us out by sharing the love by writing a review on iTunes.

Got an idea for a topic we should consider for FoodCrush? Want to offer feedback on our latest episode? Email me at lori@staff.onmilwaukee.com. You can also give @FoodCrushPod a follow on Facebook, Twitter and Instagram  for additional tidbits, live tastings and more.  

Lori Fredrich Senior Writer

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.