Hi! I'm Christina, Pastry Chef and Owner of Basic Batch Donuts located in Milford, MA. I graduated with a baking and pastry degree from Johnson and Wales University in Denver, CO. I headed back to the east coast after graduating and took a position as a pastry cook at Menton, Boston’s only Relais & Châteaux and Forbes Travel Guide Five-Star property. After a year I was promoted to pastry sous chef.
In 2016, I became the Pastry Chef for Bar Mezzana located in Boston. Sunday mornings were my favorite because thats when I could make donuts and breakfast pastries that I both enjoyed eating and making. I started Basic Batch Donuts as a small side project doing pop ups once a month in and around the city of Boston. We have been featured in Boston Magazine and Eater and have received a lot of support since then.
I've had wonderful opportunites over the last few years and have gained a ton of experience and knowledge. When the pandemic hit in March, I was laid off. Opening a bakery has been a dream of mine for a long time and I decided to use this time off as an opportunity to pursue something greater for myself. I have always worked incredibly hard for other people. I believe in this idea so much and I appreciate all the support from others who believe in this with me.
We offer yeast raised and cake donuts. Each donut is carefully rolled, shaped, cut, fried, dipped and glazed by hand. No machines here. Our yeast donuts are a more traditional dough in which its light and fluffy. We do not make brioche donuts.
The menu will change monthly and seasonally so there will always be new flavors and creations. As well as specialty donuts, we will offer the classics. The menu will be filled with all of my favorite things! In addition to donuts we will serve freshly made cinnamon rolls and a few seasonal baked good items. I am really inspired by my childhood and hope that can resonate with some of you when you visit our shop.
Our mission is to provide you with a space that is warm and inviting. We believe eating donuts should be an experience. We aim to sell out daily as everything is made from scratch every day. We use quality ingredients because we believe in quality product.
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