Did you know homemade doughnuts are the new health food? You didn't? Well, that's what Brooke Des Prez is telling us. We're liking that diet. Malasadas, lemon poppy seed, rosemary, Devils food and anything else she considers “healthy”. Oh, and they are frying up the dough every hour. Count us in!
Read our interview with Brook DesPrez of Sidecar Doughnuts, Part One.
And now, on to Part Two . . . .
We love your sweet ride, er the catering truck. How did you acquire it?
Sumter (Pendergast, her business partner) looked high and low for an old Helm's Bakery truck. The look and feel is exactly what we wanted. It even has all the wooden pull out drawers which keep the doughnuts nice and fresh.
Hardest lesson you've learned:
It never gets any easier. Giving 100% all the time is what it takes.
When you're not in the kitchen making doughnuts, what are you doing?
Driving my kids around town.
What were you up to five years ago?
Obsessed with catering.
Last song playing on your radio?
Have You Forgotten by The Red House Painters.
What would you be doing if you weren't in this business?
I would be a farmer. Vegetables and goats.
How did you and Sumter meet?
He is married to my dear friend and Sidecar partner, Chi-Lin. They are a match made in heaven!
What's your favorite childhood memory?
Summers spent on our boat in Catalina. Fishing, swimming and exploring.
Last book read; how was it?
Faviken by Chef Magnus Nilsson. So, so inspiring!
Last thing you looked up online:
In de Wulf Restaurant [Editor's Note: It's a Michelin-starred establishment in Belgium]. I am obsessed with it.
Do you have any skills that are non-food related?
Appreciating nature in all its many forms.
A contributing writer for OC Weekly, Anne Marie freelances for multiple online and print publications, and guest judges for culinary competitions. A Bay Area transplant, she graduated with a degree in Hospitality Management from Cal Poly Pomona. Find her on Instagram as brekkiefan.