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Success A D ay W i t h
While, to most, “Time to get up and make the donuts” is a folksy aphorism, for Andy Rodriguez, Amanda Pizarro
and the rest of The Salty Donut crew, it’s a call-to-action. See what happens behind-the-scenes at our city
savviest sugary dough den.
TEXT BY RYAN JARRELL
What’s too early in the morning to make a dream come true? For the team that develops and decorates some of the most staggeringly
sensational sweets at Wynwood-based The Salty Donut, the answer is it’s never too early. Which is why the dedicated crew at this artisanal
donut shop & coffee bar rolls into the shop at the frankly unconscionable hour of 3 a.m. “That’s the time when we’re first rolling out dough,
cutting shapes, proofing batches and frying donuts,” say Co-Owners Andy Rodriguez and Amanda Pizarro. “By 10 a.m.-10:30 a.m., we start
decorating, and the prep crew does their thing to make sure we’re ready to roll the next day. And from there, we just keep cranking stuff
out!” Curating a careful ballet of rolling, cutting, proofing, frying, decorating, transporting, selling and serving up 12 flavors (not including
seasonal specials) roughly every two hours until they turn the fryers off at 3 p.m., the many hands that go into making these peerless
pastries prove that it’s not the occasional eccentricities, but rather the perfectly reproducible rhythms that are the ingredients of true