Like most people, I will eat any doughnut offered to me: a Greggs jam doughnut; a Krispy Kreme chocolate dreamcake or even a yuzu and matcha vegan number from Crosstown. The absolute acme of doughnut perfection, however, are Bread Ahead doughnuts.
Originally made by baker Justin Gellatly for St. John restaurant, he’s now Head Baker at Bread Ahead where they sell 5000 of these beauties a week. Even if you’ve never tried one, you’ve probably seen pictures of them on Instagram, recognisable from the crowning blob of filling (jam or crème patisserie, often) always placed at the top. These doughnuts are often so fat with filling that at Bread Ahead they’ve nicknamed them “custard grenades.”