“When a customer says ‘these are the best doughnuts I’ve ever had’, and then you tell them they are vegan, and it blows their mind. You can see their mind begin to process the fact that vegan food can be amazing, and it’s not just grass and water.”
After starting her career as a chef, Jenna Chamberlain returned home from overseas to start her own business, Doughnut Haus. In 2017, they had a Vegan Day with Kookie Haus, and decided the doughnuts were good enough to make a permanent item on the menu. Later on, Chamberlain and her team branched off into a separate business with the popular sweet treats.
Aside from being entirely vegan, they also offer sourdough. After being proofed for 24 hours, the flavour develops and gives that signature chew, singular from the typical white bread taste texture many sourdoughs have. Recently, Chamberlain and the team launched the Ready to Heat doughnuts, which will be in stores soon. With the hard work already done, customers can simply heat them, roll in cinnamon sugar, and enjoy.
At Doughnut Haus, the most popular on the shelf is the Vanilla glazed classic doughnut, which will be added to the Ready to Heat range.
“Most New Zealanders aren’t adventurous with other flavours and prefer the ‘classics’ that give them a nostalgic feel.”
If Chamberlain were not devoting 15 hours a day to her business, she would see herself trying new foods in new countries. As her team gears up for a doughnut shop to open in Vancouver, it might come sooner than expected.
