Knead-to-know: Downtown doughnut shop Knead Dough Bar to open this month

Chef Steph Herrera holds a box of her signature potato brioche doughnuts. (Jon Austria/Journal).
There's an unexpected ingredient in chef Steph Herrera's doughnuts, which might seem more in the house at a Thanksgiving supper: mashed potatoes.

It might sound unorthodox, it's not the first time the starchy side has actually been utilized to make doughnuts. Report has it that Krispy Kreme once utilized mashed potatoes in their dish, something that Herrera discovered while going on a months-long deep dive into the history of the fried pastry.

Herrera and her spouse, Cisco Chavez, are putting that knowledge to work at their brand-new restaurant, Knead Dough Bar + Eatery, at 218 Gold SW.

Chef Steph Herrera grabs a doughnut off a pan at Knead Dough Bar, which will have its grand opening May 17. (Jon Austria/Journal).

" I'm super enthusiastic about dough," Herrera stated. ... It takes a lot of time doing quality dough-- you have to deal with a very first increase or fermentation, you have to do a second one.

Patience is one of Herrera's virtues: the chef invested a half and a year dealing with the dish for her signature potato brioche doughnut. While doughnuts are the stars, they're joined by a range of coffee drinks, thanks to Chavez, and other pastries.

Knead Dough Bar owner and chef Steph Herrera, right, and co-owner Cisco Chavez position for a picture at their shop situated at 218 Gold SW in Downtown Albuquerque. (Jon Austria/Journal).

Herrera and Chavez discovered their love for doughnuts while traveling around the world. The couple would attempt a doughnut from every location that they checked out-- Thailand and Portland were house to some of their favorite bites.

" When I officially became consumed with doughnuts is when we traveled to Thailand," Herrera said. He had a huge wok and he was just dropping dough into it ... you're simply getting hot doughnuts straight out of the fryer.

There's another surprise besides the ingredient in the doughnuts. Although the pastry rack is filled with sugary sweets, the brunch menu at Knead is chock-full of veggies.

" My whole theory behind that is to attempt to make vegetables cool once again," Herrera stated. "We're intending on having some raw options, and just bringing a really healthy take to brunch. We're gon na have sufficient sugary foods anyways, that people can indulge-- you don't need more to make you feel like you're just rolling out of this place after you consume.".

Doughnuts drift in the fryer at Knead Dough Bar & & Eatery, at 218 Gold Ave. (Jon Austria/Journal).

The cafe is also providing a program called the "Kneady Club" to encourage sustainability. They can take 10% off their order if a client buys a recyclable mug or carry bag to bring their beverage and/or order.

Herrera and Chavez were part of Albuquerque's cooking scene for many years. Herrera graduated from Central New Mexico Community College's cooking program in 2013 and got her start slinging empanadas to restaurants around the city. A few years later, the couple opened vegan restaurant Wanderlust on 4th.

Soon after, the COVID-19 pandemic hit and the couple chose to move and close the dining establishment to Austin, Texas, for a new beginning. A holiday visit to Albuquerque ultimately brought Herrera and Chavez back.

" We avoided there for two years," Herrera said. "I discovered a lot from a lot of chefs, got to be a part of a remarkable neighborhood out there ... then I was like, you understand, we require to take a trip, I need a trip. Christmas hit, and we took a trip out here-- and we came throughout a spot ... and there was a for lease indication.".

When Herrera and Chavez were running a food truck in Austin, they stated their old clients from Albuquerque would fly out to consume their food. And the couple brought a little Austin back with them-- among their staff members chose to transfer to Albuquerque to operate at Knead Dough Bar.

" We were just craving that neighborhood," Herrera said. "So returning here, and everybody ... that we knew resembled 'How can we help? What can we do?' It's simply been amazing, how we've been invited back.".