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Doin' Donuts 

Side Dishes: Chef Plans To Fill Her Days With Glaze

Published January 16, 2008 at 12:32 p.m.

Alexandra Cavalli has a degree from the French Culinary Institute in New York City and a resumé that includes top-notch NYC restaurants Blue Hill and Cru. But the 28-year-old is about to open a Burlington business that's more Homer Simpson than haute.

"My goal is to be able to open up a bakery in Burlington," Cavalli relates. Even though she has big ambitions, she wants to start out small . . . dinky, even. Starting in two weeks, she plans to sell "Dinky Donuts" in three classic varieties: glazed, chocolate frosted and jelly. She quit her job at Penny Cluse Café to devote herself wholly to her baking.

Once the biz is up and running, Cavalli hopes to sell the sweets to coffee shops and locally owned stores such as Healthy Living and City Market. She'll also deliver to anybody who orders a dozen or more. If Burlington's hungry students and office workers eat up Cavalli's work, experiments with "fun, crazy donuts" may be on the horizon. A home for them, too. "If all things go well," Cavalli says, "six months from now I'll be buying a space that I can make my own."

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About The Author

Suzanne Podhaizer

Suzanne Podhaizer

Former contributor Suzanne Podhaizer is an award-winning food writer (and the first Seven Days food editor) as well as a chef, farmer, and food-systems consultant. She has given talks at the Stone Barns Center for Agriculture's "Poultry School" and its flagship "Young Farmers' Conference." She can slaughter a goose, butcher a pig, make ramen from scratch, and cook a scallop perfectly.


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