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 food writer and professional cook from rural Central California. He is a Memphis transplant by way of New Orleans and New York City. He has a bachelor’s in English from UC Berkeley, a culinary diploma from the Institute of Culinary Education and is an MFA candidate in Creative Writing at the University of Memphis. Find more of his work on his website, joshuacarlucci.com
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