Forget mass-produced, sugar sprinkled affairs from the supermarket – one Glasgow pastry chef is serious about his doughnuts.
Tantrum Doughnuts is the new pop up selling out across the city, with custom-themed pastries to suit their many and varied surroundings – think Dear Green Roaster-flavour at coffee emporium Gesso Lounge, or geek-tastic Simpsons doughnuts that even Homer would have to stop and admire first.
Behind the scenes are Iain Baillie, trained at the three Michelin-starred Fat Duck and now pastry chef at fine dining favourite Ox and Finch, and his wife Annika, who has committed herself full time to Tantrum.
With plans to open a Glasgow shop in the future, the couple are working their way onto the Glasgow food scene doughnut by doughnut hole – but what do they think of Glasgow’s ever-growing love for good grub, and where do pop ups fit in?
Let’s not go Homer Simpson on the doughnuts just yet. Can you tell us a bit more about Tantrum, and how the idea for a dedicated doughnut pop up came about?
“We’ve both been working in hospitality for most of our careers (including working together at One Devonshire Gardens), and have always wanted to open up our own business, to give us more creative freedom.
“Doughnuts reach a universal audience. We love the idea of taking something generally seen as mass produced and elevating it to something more specialised – yet still familiar to people everywhere.
“It’s also a great vessel for experimenting with different flavours and fillings – without being too serious.”
So is the doughnut the new cupcake – the latest trend for Glasgow foodies?
“We wouldn’t call it a craze, but it definitely provokes a reaction when people see us at markets, or when we post pictures on social media!”
There are a lot of Glasgow food fans on social media. What do you think of the city’s food scene at the moment?
“We’re so lucky here – Glasgow is in the midst of a foodie uprising. There are great new concepts emerging alongside Glasgow classics and hidden gems, with interest an an all-time high.”
Like street food, the term ‘pop up’ gets banded around a lot. What do you think it means in Glasgow’s burgeoning food scene?
“Just now, pop ups are at the core of what we do, and they’ve been a fantastic tool for gauging public interest, getting our product out there and trying new things.
“They’ve not only been useful to us, but to others in Glasgow. We’re fans of Chompsky, a street food style pop up who, using that format, have been able to radically change their offering from event to event. They’re ones to watch!” (apparently the feeling is mutual…)
— Chompsky (@chompskyfood) May 17, 2015
So… delicious doughnuts. Do you have a winning flavour so far? And how do you come up with flavour combos to keep adventurous foodies coming back?
“Anything with peanut butter always seems to be a winner. Last week we made popcorn-infused doughnut holes, which were unbelievably good.
“We like to play with infusions and modern pastry techniques to make more interesting and offbeat fillings. We like to make everything from scratch; the fillings, glazes and the doughnuts themselves are all made fresh using ingredients like incredible French butter designed specifically for pastries.
“It’s great to apply the skills of being a pastry chef in a different, more accessible way. There’s nothing more exciting than poring over recipe books and brainstorming new flavours that we know will be a hit – and it all stems from a genuine love for what we do.”
Tantrum Doughnuts pops up at Gesso on 12 July – one of our unmissable Glasgow foodie events happening in July – followed by an appearance at the Big Glasgow Comic and Craft Fair on 18 July. Follow them on Facebook or Twitter for more announcements.