EP 069 - Blood, Sweat, Tears & Glaze
Richard Eng is a Biology major turned fine dining specialist, operations consultant and now back to his original pastry roots as a baker/donut maker. He is the CEO & CDD (Chief Donut Designer) of Black Label Donuts where he brings a sophisticated fine dining approach to donuts. He chats about the donut landscape, scent memories, and the universality of fried dough.