With mixers broken, Gibson’s leans on cake doughnuts
Gibson’s is still able to make cake doughnuts, which rise when cooked via a leavening agent such as baking powder. (The Daily Memphian file)
Both of Gibson’s Donuts’ large standing mixers broke this past weekend, and no mixers means no quintessential, fluffy, yeast-raised doughnuts.
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Gibson's Donuts East Memphis RestaurantsJoshua Carlucci
Joshua Carlucci is a writer and food journalist from Los Banos, California. He holds a BA in English from the University of California, Berkeley, a culinary diploma from the Institute of Culinary Education, and an MFA in Creative Writing from the University of Memphis, where he was managing editor of Pinch. His work has appeared or is forthcoming in The Brussels Review, Redivider, Gravy, EatingWell, Southern Living, and elsewhere. He is a staff writer at Brooklyn-based food and beverage industry magazine, StarChefs.Find more of his work on his website, joshuacarlucci.com.
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