*Up to 12km’s
DELIVERED THROUGHOUT THE CITY
**12KM’S Driving Distance**
THE FRESH DONUT DILEMMA:
• They are sold out early in the day
• Delivery is only available for the next day
• The donuts are no longer fresh
We believe that in this day & age you should be able to order fresh, handmade donuts that can be delivered promptly. Bakeries in general have been working with the same principles for decades in that they bake a set amount for the day & when they run out that is it. Our sole focus is on making Handmade, Fresh Donuts that are delivered throughout the city. This allows us to provide our customers with great service & superior quality.
ABOUT FUZION DONUTS
The genesis of Fuzion Donuts came about through the frustration of not being able to get handmade, fresh donuts when we wanted them. There have been many occasions when we’ve wanted to have donuts for a snack, short notice meeting or event but it was not convenient to drive & pick them up. It is not uncommon for a bakery to be closed early or not open on a Monday & so we decided to fix that. By focusing on keeping our product handmade, fresh & ready to deliver we built our business with that sole focus. From early in the morning & into the night you are able to order donuts that are fresh, handmade & delivered to your location within an hour or better.
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.