*Up to 12km’s
Weddings, Reveals, Baby Showers, Birthdays
Let us make your special day one to remember. Whether you are planning a small reveal party and need 1 dozen donuts or a large wedding, we will work with you to create something unique and memorable. Our donut wall is also available to provide an amazing presentation.
THE FRESH DONUT DILEMMA:
• The Donuts are no longer fresh (day olds)
• Delivery is only available for the next day
• Sold out early
Our first focus is to provide fresh, handmade Donuts 7 days per week. We will never sell donuts that were not made the same day. It was important for us to offer convenient delivery. We are happy to say you can order donuts off our website and recieve them within the hour if you wish. We will do our absolute best to make sure that we have donuts for sale as late in the day as possible. We will never be perfect and want to avoid waste so please pre-order your donuts if you need them for a special occasion.
ABOUT FUZION DONUTS
The unique story behind Fuzion Donuts starts with Tahner Friedley, an airline pilot whose wings were temporarily grounded due to COVID. Rather than waiting for the call back to work he used this opportunity to realize his dream of owning a business. Tahner joined forces with Enrico Caparas, an experienced pastry chef who has honed his craft at premium international hotel brands here and in Asia.
People can’t get freshly made donuts at their convenience.
Comfort when you Crave in every major Canadian City in 10 years.
• Continually learn how to do our job better.
• Look for efficiencies in every task.
• Hold our teammates accountable.
• Follow systems and checklists to make sure the product is consistent every time.
• Lead by example and encourage the team when they get distracted or discouraged.
• Eliminate distractions. Don’t let your smart phone ruin your focus.
• Bring a positive attitude and integrity to all situations.
• Work well under pressure.
• Strive for perfection.
If we travel back in time and look at a bakery, it has always been a labor of love. One of the reasons they use that as a description is because of the very early mornings. A baker has to be passionate about their baking in order to dedicate many years of their life to the early mornings and the early nights. It goes without saying that baked goods are always the best when they are fresh so whether you are selling donuts, bread, cake, muffins, cookies or pastries when you want to sell handmade, fresh products you have to bake it that morning. When we travel back to the late 1800’s when cities were growing very fast with the industrial revolution many of the neighborhood bakeries were family run operations that had been handed down from one generation to the next. This was a time when horses were the main mode of transportation. People were not able to hop in their car and drive half way across town to their favorite spot. Every neighborhood had their bakery which produced enough for their area and that is it. These artisan bakeries were a fixture in the community. Everyone knew their baker by name and vice versa.
As you fast forward in time to the 50’s, 60’s and 70’s this trend started to change. There’s always the exception where one or two of these bakeries survived selling handmade, fresh products every day but generally these small neighborhood shops slowly disappeared as the larger grocery stores started producing mass quantities of goods in large facilities. The trend moved towards big box stores that took the smaller shops (bakeries, butchers, milk delivery, fruit & vegetables from the farmers market) and combined them into a one stop shop. This went over well in the beginning as customers enjoyed the fact that they could drive to one place and get everything they needed. However, there was a downside to this model that people slowly started to realise and that the products especially from the bakery slowly started to morph into not so fresh and handmade. Instead of an artisan product you are presented with something mass produced. The flavor that you remember from the high quality ingredients that a baker would use was no longer there. Instead if was cheap ingredients with chemicals that allow the bread to stay moist for many days.
It took the baking community several decades to recover from this new trend. You were accustomed to seeing your local bakeries and butcher shops disappear. Bakers were understandably leery of opening a new shop focusing on the handmade, fresh baked products based on the old family recipe. It wasn’t until well into the 2000’s that we started to see the trend back towards artisan bakeries making handmade, fresh products in small batch quantities. If you frequented the farmers market or visited a new up and coming trendy neighborhood you might spot them. It was very encouraging to see this happening more and more in cities and across the country. Customers started paying attention to the labels on products in the supermarket. Their buying habits started to change the type and quality of products that the big chains were selling.