I have no shame in admitting that I have eaten doughnuts for breakfast…. and you should too! If your thinking one of those Homer Simpson plump cake pink frosting with sprinkles of top type doughnut, then you would be so wrong. The doughnuts I speak of are wholesome baked with fresh ingredients, are 100% gluten free, delightfully decorated and are available in the dreamiest of flavours – they are Nodo Donuts. These decadent circular treats have become an addiction of mine since I stumbled across them last year at the markets and Kate Williams (the brains behind Nodo) has now answered Brisbaneites prayers by opening the first Nodo Donuts concept store at 1 Ella Street, Newstead.
I was lucky enough to attend the launch last Friday of the store/cafe, a cosy light filled space that has been beautifully put together, to get treated to my favourite flavoured doghnut, Strawberry with Shredded Coconut and Couverture Hazelnut Dark Chocolate & almond milk hot chocolate to celebrate. I am also excited to have had two minutes with Kate to talk about the Nodo journey and how these delicious doughnuts came about to become a Brisbane institution.
BG: Hi Kate, can you tell us why you decided to launch Nodo Donuts?
KW: I have always dreamed of owning my own business. I was diagosed with coeliacs disease 8 years ago, and I thought my life was over. There were limited choices when dining out and it kind of took the fun out of food. Doughnuts were always my favourite childhood treat, so I thought they were the perfect target for a healthy makeover to put the fun back into wholesome baked goods.
BG: What did you do before Nodo Donuts?
KW:I worked as a Marketing Manager. I loved the creative side of the role, working with design agencies but always had a calling with the hospitality industry.
BG: Nodo Donuts is quickly become a Brisbane institution. How did you get such a large following?
KW: I was so in love with the business and product when I started at the markets, and it was amazing to see that others felt the same. I didn’t realise how many people suffered from food allergies and intolerances. The business has really grown organically from the markets when I started 2 years ago.
BG: Do you think Nodo Donuts is something that is uniquely Brisbane?
KW: Yes absolutely! Brisbane is such a fantastic and supportive market for new businesses. Everyone has really got behind Nodo and helped spread the word.
BG: How do you come up with your delicious flavours & what is your favourite?
KW: I never stop thinking about the business and dreaming up different flavours. I get inspiration from everywhere and love simple combinations that are meant to be together. My favourite always changes, I seriously love them all. I think my top two would be Blueberry Ricotta with Lemon Cheesecake & Pistachios, and the Strawberry with Shredded Coconut and Couverture Hazelnut Dark Chocolate.
BG: What are you plans for the future of Nodo Donuts?
KW: I want to continue to grow and evolve the business. My plans for the immediate future are to launch our own café in Brisbane. I want to get a feel for the café, connect with everyone and take it from there.
BG: What advice would you give aspiring entrepreneurs?
KW: You always hear the same answers to these questions, and I hate to be cliché but it’s so true – don’t be afraid of failure. Just go for it. I have a new appreciation for anyone who starts their own business. It’s the scariest yet most rewarding thing you can ever do.
BG: Finally, what do you like to do in your downtime here in Brisbane?
KW:I love to visit all the beautiful cafes and restaurants around Brisbane. We are lucky to have such great choices.
No doubt Nodo cafe will become a new weekend favourite for Steve & I & baby M to chill and curb our sweet cravings. Again, a big thank you to Kate for spending two minutes with B-G all while in the midst of setting up this amazing concept store.
Thanks for stopping by, love Barbara-George xo
All pics my own