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Do Some Doughnuts

If you're going to offer something indulgent, doughnuts are a good place to start. It's easy to distinguish yourself from the ubiquitous chains to incorporate more flavor sensibilities that they would never try. See what chefs have done with doughnuts in this article that appeared in the March/April 2019 issue of The National Culinary Review magazine. Download MarApr2019NCR_do some doughnuts

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Jody Shee
Jody Shee

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