Being called “basic” is a lighthearted jab that most people would not be thrilled to hear cast their way — but sometimes the most basic things are the best.
That is the idea behind Basic Batch Donuts in Milford, Massachusetts.
“We make basic batches of dough, there are no crazy ingredients,” says owner Christina Larson. “You got your butter, sugar, flour, salt, yeast and milk...And then we get creative with it.”
The name, she says, is fun and playful and reflects the attitude of the doughnut shop.
Larson first began selling doughnuts under the moniker “Basic Batch Donuts” around 2016 when she was working as a pastry chef at Boston’s Bar Mezzana. She hosted pop-ups around the city of Boston on Saturdays once a month.
She soon found herself selling out 250 to 350 doughnuts at pop-up events at various restaurants, bakeries and storefronts.
Years later, approaching her fourth year at Bar Mezzana, the coronavirus pandemic hit and Larson was laid off at the restaurant. Forced with a sudden decision to make, she decided to pursue a lifelong goal of owning her own business.
“I kind of took it as an opportunity to start pursuing this because my former chef had told me, ‘if you ever want to open a business, you can’t have a full-time job while you’re doing it, you have to make a decision,’” she said. “So I feel like I lost my job and if I was ever going to have an opportunity to seek it further, now is the time to do it.”
Basic Batch Donuts owner Christina Larson says the specialty doughnut shop in Milford has been selling out almost daily. (Submitted Photo)
Larson and her fiancé, Rob, quickly got to work searching for a physical space to help grow the doughnut business from pop-up to permanent.
Turns out, the two would end up settling on one of the first locations they looked at, 206 East Main Street in Milford.
Despite the space not being outfitted with proper electrical, plumbing and previous kitchen space, Larson says everything about it just felt right.
She signed a lease on July 10, and the following day her fiancé fell off a ladder and shattered his kneecap.
“It was a little defeating going in, immediately we just signed this lease and Rob is on the couch for the next six weeks, in a cast, immobile,” Larson said, “So it was pretty stressful. Everything took longer than we thought, but overall the process went pretty fast.”
Despite a shattered kneecap and a global pandemic, the new doughnut shop was open and churning out fresh doughnuts by Oct. 24.
As far as business, Larson says the shop sells out almost daily.
Basic Batch Donuts owner Christina Larson says the specialty doughnut shop in Milford has been selling out almost daily. (Submitted Photo)
“People line up sometimes an hour before we open, which is just such an incredible feeling to know people are setting their alarms in the morning to wake up to come to Basic Batch Donuts and get our product,” Larson said. “...The community has been super supportive.”
Specialty doughnuts have become increasingly popular over the past five years. Basic Batch has joined the ranks of Glazy Susan and Rocco’s Doughnut Co. as one of the most popular shops in Central Mass.
The shop has six doughnut flavors that are offered regularly and six that are rotated on a monthly basis. The most popular fixed flavors are the chocolate frosted and blueberry cake, Larson says.
As for why people love doughnuts so much, Larson says, “they just make people happy.”
Behind the scenes, there’s a lot of work that goes into making those people happy.
A normal day at the shop consists of staff arriving at midnight to start making the dough. By two o’clock that dough is being rolled and cut before it’s put in the fryer. Around three or four o’clock the dough is taken out of the fryer and is being glazed. At six a.m. there are doughnuts on the shelves but not for long.
Customers often wonder why they aren’t able to make another batch instantly — they can’t, Larson says, because doughnuts are labor-intensive and require love and patience.
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