If a French croissant and a Mexican concha had a food baby, it’d be a CRONCHA. 626 team member Annika visited new vendor The Donut Makers at their store in Garden Grove and got behind the scenes as part of our new “Meet The Vendor” series. The owner’s daughter Monnica Som gives us the lowdown on The Donut Makers’ story:
A: So you’ve been open since 1995?
M: [Yes], it’s family owned.
A: Has it grown or changed since? Did you start selling one item, two items, etc…?
M: Yeah, we started doing the cronchas about 4 months ago, and then same with the churro donuts. We started off with just donuts and then we moved onto making sandwiches and pastries, and then it kinda grew. So now we have the cronchas. We have sandwiches too. And obviously this just blew up on Instagram, Food Beast—I don’t know if you saw that.
A: From your cronchas and donuts?
M: Yes. And then when Afters Ice Cream was in the beginning of opening up their store, we were asked to provide donuts for their “Milky Buns.” We are now providing donuts for them at 4 of their locations.
A: Oh cool! So now I know where they get their donuts from! And then so the donuts that you bake for Afters are not the ones you sell, right? Because theirs has no hole in the middle.
M: That’s different so we don’t sell those here.
A: That’s cool. Since it’s family owned, where are you guys from?
M: We’re Cambodian. So my mom came here in 1973 and my dad in 1994, I think...or I’m going to say 1991. My sister and I were born in Fountain Valley so we’re super local. My father saved up money and opened The Donut Makers.
A: Is there any story behind the name The Donut Makers?
M: No, he just makes donuts and...The Donut Makers.
A: Did you guys learn how to make the conchas from someone or did you do it...
M: My father learned from one of his bakers who was Mexican who taught him how to make Mexican bread. And then for the croncha he kind of got bored, decided to put it together and sold it. But yeah, we learned how to make our own breads from our previous bakers.
A: And then for the churro donuts, did you guys just…
M: He made that too. So the churro donut is made with a special dough. I don’t know how he makes it, because he won’t tell me. It has the consistency of a churro and donut, topped with brown cinnamon sugar.
A: And do you guys usually make them every day?
M: Every day starting at midnight.
A: Midnight for the next day?
M: Well for donuts we bake it then, but the cronchas were made a day before so we can bring it out the next day.
A: So fresh daily.
A: And then do you usually sell out of both?
M: Well yes, it depends. Sometimes we sell out of both and sometimes we sell out of one, like today. Sometimes less but not sold out.
Check out the making of video below:
Catch The Donut Makers at our OC Night Market event! They will have their cronchas and churro donuts. Who else is looking forward to them?
Follow them on their social media: