When dreaming up new doughnut flavors, not many people would look to salad for inspiration. But Justin Newstrum never did have a typical relationship with doughnuts.
In more than two decades of cooking in Seattle, Newstrum has hopped back and forth between pastry chef roles and cooking on the savory side of restaurant kitchens. In 2018, he started making doughnuts to sell at local farmers markets. But rather than fry up stacks of old-fashioneds or adorn cake doughnuts with familiar chocolate or pink icing, he tapped into his cooking background.
Take “the standard little salad you get from any bistro,” says Newstrum. “You’ve got shaved fennel, you’ve got apple
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