New Doughnut Shop "Firecakes" To Use Heirloom Recipe
By Anthony Todd in Food on Sep 13, 2012 5:20PM
We thought this trend might have petered out; we were wrong. On the heels of Doughnut Vault, Do-Rite and Glazed and Infused, Chef Jonathan Fox told Chicago magazine yesterday that he would be opening another new doughnut shop, to be called Firecakes.
Why Firecakes? Well, Fox (who is also chef at La Madia) seems to want to distinguish his doughnuts on the basis of their historical provenance. Which is actually pretty cool.
The heirloom recipe came from his wife’s great-grandfather, Grandpa Billy Hobbs, from his time as a baker for Wisconsin logging camps, where they made doughnuts over open fires. “We have his original doughnut cutter,” Fox says.
Given the consistently high quality of the pizza crust at La Madia, we're confident that Fox knows his flour and yeast. The doughnut shop will open by the end of October, and, like Doughnut Vault, will stop serving when it runs out. At what point will enough of these shops have opened that places stop running out of doughnuts and are open all day?
Firecakes will be located at 68 W. Hubbard Street.