People often talk about what makes good food so delicious. Some say it’s an equal measure of devotion to the craft and fine ingredients.
Aki Kamozawa and Alex Talbot likely would agree.
The creators of Curiosity Doughnuts, which just opened in Doylestown Township, fry their unique doughnut delicacies in rice bran oil. You won’t find artificial food coloring in their Angel Pillows, or Clusters, made from seven doughnut holes or any other of their dozens of homemade doughs.
Their glazes’ “vibrancy” comes from fruit purees and naturally sourced colored sprinkles and nonpareils that use vegetable juices and other natural ingredients for their color, their website emphasizes.
“We make 27 different doughs, but not every one, every day,” said Kamozawa. Curiosity Doughnuts are made fresh every day; there’s no such thing as a day-old pastry. “It takes a lot of love, time and care,” the baker added.
After years of selling their mouth-watering wares at various locations such as the Stockton Farmer’s Market, Whole Foods and pop-ups, including a wildly popular one at Native Café in Doylestown Borough, the couple decided it was time to consider a bigger picture.
“We got really busy and we needed more space,” said Kamozawa. She and her husband, Alex, “talked about it for a long time.”
In December, they launched a Kickstarter campaign, with a goal of $25,000, but quickly raised $37,000. “People just love the doughnuts,” she said.
The couple recently opened its first brick and mortar store in the former Back to the ‘50s Diner at 800 Edison Furlong Road in Doylestown Township.
“We’re very excited,” Kamozawa said. “People are really excited about bringing this place back.”
They hired Doug Riggs, of Modern Chef Designs in Lambertville, to help remodel the space. Using recycled bowling alley wood, he made the countertops and tabletops.
While customers are welcome to enjoy their food inside, the business is for take-out only — no table service, explained Kamozawa. During warmer weather, there will be some seating outside, as well.
As the business settles in, the offerings will expand. “We’ll do what we can do really well and go from there. The menu will grow,” she said. For now, customers can find an imaginative and delicious array of doughnuts, such as a challah, brimming with chocolate mousse or “light and crispy” beignets dusted with powdered sugar, sourdough bars and much more.
Egg creams made with homemade syrups, and a pretzel-encrusted fried chicken sandwich will also be on the menu, along with Philly-based ReAnimator coffee.
Asked how they came upon the on the name, she said, “Because we are always curious about making food. We follow our curiosity, that’s how we got from three doughs to 27.”
That may also be how they found they could make great bar soap from recycling their frying oil.
“We like to make good decisions; we like to do the right thing. Good things are worth the effort,” said Kamozawa.
Curiosity Doughnuts will remain available at Native on Wednesday and Saturday mornings and at Luminary Coffee in Lambertville. For more information, visit Curiositydoughnuts.com.
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