KG: I think more exotic fruits will start working their way over here like pandan and durian. JM: In terms of trendsetting, utilizing your wealth of international flavor profiles, what kind of flavors do you aspire to unleash on the American dessert consumer? I’m trying to create a lot more composed ice cream dishes that will be grab-and-go like the doughnuts.
KG: I believe ice cream and gelato are the future of Sublime. Are you inclined to expand on your menu, or will your current selection of baked goods remain the rock stars of Sublime? JM: Some of today’s current trends are burnt breads/pastries, macarons, and fried dough of all kinds with dipping sauce. And then I just combine all the knowledge that I have learned throughout my years in the industry to try to recreate the flavors that come to mind. KG: Every minute of every day I think about food and different ideas. In what instances does inspiration usually hit? And what’s your process when an idea comes about that you just have to try? JM: You have quite the selection of menu options, including everything from Dulce de Leche glazed doughnuts to fritters, twists and ice cream burgers. I have been trying to do that here with our ice cream doughnut sandwiches. KG: When I traveled to Singapore in the Navy, I was fascinated by their ice cream sandwich, which is ice cream in a slice of soft multi-colored bread. Which had the greatest impact on you? Would you/have you ever tried to recreate those flavor profiles here in the States? JM: International flavors and combinations have greatly inspired you. KG: I really enjoyed making Monkey Bread as a kid. What was the first dessert you ever created that solidified for you that pastry & confections was your calling?
At that moment, I knew I wanted to be a writer. JM: I once wrote a Mother’s Day card that brought my mother to tears. I would love to see Sublime Doughnuts all over the world. Seeing as you already have an establishment in Thailand, is your dream to have an international chain of Sublime Doughnuts someday? JM: There is a franchising form on your site. In 2008, I found the ideal location for my business and opened Sublime Doughnuts, and my customers have been enjoying the delicious products of my experience, skills and knowledge ever since. To finalize my preparation to oversee my own business, I worked as a supervisor at Flowers Baking Company, gaining proficiency in merging high quality with high volume. I interned under one of America’s top 10 pastry chefs, Keegan Gerhard, at the Windsor Court Hotel in New Orleans before further refining my skills and knowledge about the science of baking at the American Institute of Baking. The Navy provided both top-notch training and the opportunity to experience international cuisines that opened my eyes to an entirely new approach to the art and science of baking.Īfter the Navy, I graduated from the Culinary Institute of America, where I focused on classical French baking and pastry techniques under the guidance of award-winning chefs. I have been involved in baking for the larger part of my life, training at major baking institutions and in many aspects of the food industry.Īfter graduating from Atlanta’s Marietta High School, I joined the United States Navy to pursue my dream of becoming a world-class baker. Kamal Grant (KG): I am Kamal Grant, the “Doughnut Master” and Sublime leader. Give us a little history on the inspiration that bore the concept of Sublime Doughnuts. Janae Morris (JM): Let’s cover the basics first. Below, Grant discusses today’s trends, his thoughts on the evolution of the pastry industry, and Sublime Doughnuts, home of the full-bodied pastry … despite the hole.
The sight of this edible eye-candy is enough to overcome even the strongest willpower – a result of the passion and ingredients pastry chef extraordinaire, Kamal Grant, puts into each hand-made delicacy featured at his Atlanta, Georgia pastry haven, Sublime Doughnuts. Fresh pastries of varying shapes and sizes are dressed up with colorful and sweet glazes, toppings and garnishes canvassing the surface of every impeccably prepared treat. Behind the polished glass of a doughnut shop’s pastry display case lies a stunning collection of pure culinary allurement.
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