I heard about the myth of Sidecar Doughnuts long before I first visited.
Apparently, the Californian doughnut shop throws out all doughnuts that have been sitting on the shelf for longer than 1 hour; citing they no longer meet Sidecar’s standard for freshness.
Let’s ignore the blatant wastefulness for just a moment, because there’s something to be admired—and potentially learnt—about Sidecar’s commitment to quality.
While I stood there deciding which fatty, sugary concoction I would choose, I imagined the founder saying to their team, “We focus on one thing: making great doughnuts. Everyone who walks through our doors deserves a consistent and exceptional experience.”
Maybe it’s insane standards that help create the magic that get people talking.
P.S. The last time I went to Sidecar Doughnuts was 4 years ago, but when I checked out their website today, sure enough, they still say they “fry their doughnuts in small batches every hour,” and that they “have the freshest doughnuts in the world.”