Latest / The Radio From Hell Show - Best Of / Donut Critic - Big Bites from May 22nd, 2026

Transcript

Donut Critic - Big Bites from May 22nd, 2026 · The Radio From Hell Show - Best Of

• 0:00
  Speaker 1: Brought to you by too many things.
• 0:05
  Speaker 2: It's Ben the doughnut critic, And I don't know what
• 0:11
  Speaker 2: to make of this plate of stuff here that you
• 0:13
  Speaker 2: put in front of me. Where's all It's just all
• 0:16
  Speaker 2: from the same in the same.
• 0:17
  Speaker 3: Places, all from the same place.
• 0:19
  Speaker 2: Place is that?
• 0:21
  Speaker 1: So?
• 0:21
  Speaker 4: This is Big Bite Breads. This is in North Salt
• 0:24
  Speaker 4: Lake on.
• 0:24
  Speaker 2: Redwood Big Bite Brands.
• 0:27
  Speaker 4: Yeah, and I'm here to give you even more carbs.
• 0:30
  Speaker 4: I heard you guys eating on air earlier.
• 0:33
  Speaker 1: This is not a healthy day on the.
• 0:34
  Speaker 2: Radio from the show.
• 0:35
  Speaker 4: It's like when you ask your parent if you can
• 0:37
  Speaker 4: smoke and they give you a whole pack.
• 0:39
  Speaker 3: That's all we're doing today.
• 0:40
  Speaker 2: Okay, So first of all, there's something on this plate
• 0:44
  Speaker 2: that is not sweet.
• 0:46
  Speaker 3: Yeah, I should have had you guess. You know. It's
• 0:48
  Speaker 3: a garlic knot. So oh, I like a garlic.
• 0:51
  Speaker 4: It definitely is dictating the smelling of that plate because
• 0:55
  Speaker 4: it is a strong garlic knot, which I love.
• 0:58
  Speaker 2: Get a shot of this. This is the plate they
• 1:01
  Speaker 2: is presented with. I love a garlic that's almost more
• 1:04
  Speaker 2: of a garlic bun bun or something.
• 1:07
  Speaker 4: Yeah no, but these are these are delicious. So this
• 1:10
  Speaker 4: is one of those classic stories that I love to tell.
• 1:13
  Speaker 4: There was the recession in twenty eight, two thousand and eight,
• 1:17
  Speaker 4: and it was born from that. They had lost their
• 1:20
  Speaker 4: jobs and they wanted to figure out how to make
• 1:23
  Speaker 4: some money, and so that was born out of that.
• 1:26
  Speaker 4: They just started baking in their kitchen to neighbors and
• 1:29
  Speaker 4: then that built into a commercial kitchen in the basement,
• 1:33
  Speaker 4: and then it built into a location. Wow, no, I
• 1:37
  Speaker 4: just took the buyer this, this is really good. So
• 1:39
  Speaker 4: that is the caramel pecan sweet roll. So she started
• 1:43
  Speaker 4: out first with rolls and the garlic nat is kind
• 1:46
  Speaker 4: of like that first little thing that was made, and
• 1:50
  Speaker 4: then she branched into sweet rolls and she just started
• 1:52
  Speaker 4: making them. She uses real fruit, so she doesn't use
• 1:55
  Speaker 4: any of like the married Smith Nannette Smith, and and
• 2:01
  Speaker 4: it just really blossomed into something that she does catering.
• 2:05
  Speaker 4: So she does a lot of wholesale, but then she
• 2:07
  Speaker 4: does a lot straight out.
• 2:08
  Speaker 1: Of her strull like wholesale. Like you're saying, you probably
• 2:12
  Speaker 1: had these and didn't realize exactly explain to people what
• 2:15
  Speaker 1: you mean there.
• 2:15
  Speaker 4: Yeah, So you know all these bigger companies like hospitals
• 2:18
  Speaker 4: like LDS Hospital and Inner Mountain and D's and some
• 2:23
  Speaker 4: of these cafes that are that are around that. You know,
• 2:25
  Speaker 4: they don't want to go through the work, obviously of
• 2:28
  Speaker 4: doing all the baking and housing of these type of things,
• 2:30
  Speaker 4: and so what they do is they contract with these
• 2:33
  Speaker 4: micro bakeries or these smaller bakeries and what you get
• 2:37
  Speaker 4: is a really good product because it's still not so commercialized,
• 2:42
  Speaker 4: you know.
• 2:43
  Speaker 3: And so that's that's where you're local.
• 2:44
  Speaker 4: P Yeah, you're getting all of this love, You're getting
• 2:47
  Speaker 4: these fresh ingredients, this this effort that's put into it.
• 2:51
  Speaker 2: Now you can go can you go to Big Bite
• 2:54
  Speaker 2: Bread's location.
• 2:55
  Speaker 4: And they have things on display, so you'll see a
• 2:58
  Speaker 4: big old thing of their role and sweet roles and
• 3:03
  Speaker 4: cinnamon rolls. Everything's kind of on display there. I also
• 3:06
  Speaker 4: put a cookie on there. They've started making cookies, big
• 3:10
  Speaker 4: chocolate chip cookies as well.
• 3:12
  Speaker 1: Been so cute. He hands me my plate and he
• 3:14
  Speaker 1: knows me too well. He's like, don't worry, that's not maple.
• 3:18
  Speaker 1: That's caramel on them.
• 3:19
  Speaker 4: I've served you too many maple things in the past
• 3:22
  Speaker 4: where it's like, all right.
• 3:23
  Speaker 1: Caramel, I'm all in.
• 3:24
  Speaker 2: I'm And Gina just loves having people cow.
• 3:29
  Speaker 4: Thank god, Ie, I'm happy to cater to that. This
• 3:36
  Speaker 4: is this is something that I think is gonna potentially
• 3:40
  Speaker 4: be a thing in the next few years. So we
• 3:42
  Speaker 4: have the whole AI Revolution and the economy is not
• 3:46
  Speaker 4: doing too well. So you're probably seeing a similar type
• 3:49
  Speaker 4: of bakery or situation in someone's basement right now.
• 3:53
  Speaker 3: And so what is it.
• 3:53
  Speaker 1: I can't make this.
• 3:55
  Speaker 3: I can't make this type of food.
• 3:57
  Speaker 2: This is uh, this this on Carmel thing is just stellar.
• 4:03
  Speaker 3: Yeah, no, the combo and then like putting it on
• 4:06
  Speaker 3: a roy soft roll. Yeah, you're I'm.
• 4:09
  Speaker 5: Looking at the list of the places that they supply
• 4:11
  Speaker 5: to and yeah, you've probably had.
• 4:14
  Speaker 2: These family restaurants, grounds for coffee, Yeah, Charlie's Market, Chevron.
• 4:20
  Speaker 3: And Farmington, LDS Hospital, Inner Mountain.
• 4:26
  Speaker 2: Oh I got that.
• 4:27
  Speaker 5: Yeah, I'm unshined cafe SIPs Yeah, so wow, and and
• 4:31
  Speaker 5: many more.
• 4:32
  Speaker 4: I mean she only listed a few on that, but
• 4:34
  Speaker 4: you likely have. But I think again, like, I think
• 4:37
  Speaker 4: the biggest thing is supporting local because this is, you know,
• 4:40
  Speaker 4: obviously fulfilled her dream, but it's it's it's delicious, and
• 4:44
  Speaker 4: it's something that is not high manufacturing. You know, it's
• 4:48
  Speaker 4: something that you're getting that's local and you're supporting that
• 4:51
  Speaker 4: local person as well. And like I said, I'm excited
• 4:55
  Speaker 4: in the next few years to see what comes of
• 4:57
  Speaker 4: this whole AI revolution because to your point, like AI
• 5:00
  Speaker 4: is not making food and these are the people that
• 5:02
  Speaker 4: are out there doing things with their hands and doing
• 5:05
  Speaker 4: something that we can really enjoy that is not a
• 5:09
  Speaker 4: manufactured experience.
• 5:10
  Speaker 1: Now, you've talked before about there there was the cupcake
• 5:14
  Speaker 1: fade and the cookie fad. What's what's the next what's
• 5:18
  Speaker 1: the next fad do you think is coming?
• 5:21
  Speaker 3: Well?
• 5:21
  Speaker 4: And we had the croissant and the cookie fad last
• 5:24
  Speaker 4: last time, so we kind of like talked through that.
• 5:27
  Speaker 3: I I think sweet Rolls is having it to day.
• 5:30
  Speaker 4: I mean I've brought you in plenty of sweet rolls
• 5:33
  Speaker 4: and cinnamon rolls, and I think that that this is
• 5:35
  Speaker 4: like really playing out this year.
• 5:37
  Speaker 2: You know.
• 5:37
  Speaker 4: So we have big bite breads, We've done dough Lady
• 5:40
  Speaker 4: in the past. Yes, we've done straw Market, We've done
• 5:43
  Speaker 4: a few others, and and I think that that is
• 5:45
  Speaker 4: kind of like where we're ending up right now, you know.
• 5:48
  Speaker 4: I I think there really needs to be a like
• 5:52
  Speaker 4: a revolution around donuts again.
• 5:55
  Speaker 2: But I'm going to make a prediction that Kina, this
• 5:58
  Speaker 2: is the next fad. I think the X fad is
• 6:00
  Speaker 2: going to be Uh, it's going to be pink frosted,
• 6:04
  Speaker 2: pink frosted Spanish onions, very interesting, like a whole yellow
• 6:10
  Speaker 2: onion covered with pink frosting, like a pink cookie.
• 6:14
  Speaker 3: No, I think.
• 6:15
  Speaker 4: I think conchas and like Mexican desserts need a revival.
• 6:20
  Speaker 2: He's gonna start, he's gonna start pushing flam on us.
• 6:23
  Speaker 4: Yeah, I'm not gonna I'm not gonna do flawing, but
• 6:25
  Speaker 4: I do love when you go into a Mexican bakery
• 6:28
  Speaker 4: all the different varieties. However, I do think that there
• 6:32
  Speaker 4: needs to be like a bridge between like the American
• 6:36
  Speaker 4: paletate and and what you get in some of these
• 6:37
  Speaker 4: Mexican bakeries, a fusion of yes, and that hasn't happened completely.
• 6:42
  Speaker 3: I mean some places have have done it, you know.
• 6:45
  Speaker 4: You see fillings and emulsions have have blended in some
• 6:48
  Speaker 4: of those and they bring in those type of flavors.
• 6:51
  Speaker 4: But I do think traditional Mexican bakeries need to, like,
• 6:56
  Speaker 4: you know, give us a fusion a little.
• 6:57
  Speaker 2: Bit so big big bite or is it big byte
• 7:01
  Speaker 2: breads or just big bike big bite breads.
• 7:03
  Speaker 3: And I only brought you in the medium rolls.
• 7:05
  Speaker 4: These are only the medium roles because I didn't think
• 7:06
  Speaker 4: we could take the extra large roles. They started with
• 7:09
  Speaker 4: extra large roles and they're like massive, but they do
• 7:12
  Speaker 4: have small rolls or medium rolls, you know, depending on
• 7:15
  Speaker 4: how much you want to eat at that point in time.
• 7:17
  Speaker 4: So like they have a variety. They're really good for gifts.
• 7:20
  Speaker 4: They have a lot of you know, relators and other
• 7:22
  Speaker 4: people come in and they're giving.
• 7:24
  Speaker 3: Away these boxes.
• 7:25
  Speaker 4: I feel like that's why Crumble even blew up, and
• 7:27
  Speaker 4: they've realized that that's like one of the things that
• 7:30
  Speaker 4: people do still is Hey, something's happening in your life.
• 7:34
  Speaker 3: Here's a treat box.
• 7:36
  Speaker 1: It says here you can even give them ideas of
• 7:39
  Speaker 1: things to make.
• 7:40
  Speaker 3: Yeah.
• 7:40
  Speaker 4: So so I spent a few minutes with them this
• 7:44
  Speaker 4: morning talking about that same thing. Is because I went
• 7:46
  Speaker 4: into Krispy Kreme a few years ago. I think I
• 7:48
  Speaker 4: remember talking to you guys about that, and I did
• 7:50
  Speaker 4: this whole flavor profile with Krispy Kreme and rolling out
• 7:54
  Speaker 4: like a special and that's what I talked to them.
• 7:56
  Speaker 4: I said, you need to start doing like a passion
• 7:59
  Speaker 4: fruit and cheese. That's a combo that works in there,
• 8:03
  Speaker 4: or like do a guava or do something else that
• 8:06
  Speaker 4: kind of works with holidays or things around here. You
• 8:09
  Speaker 4: can you can message them.
• 8:11
  Speaker 2: Our good friend, uh bad Brad Wheeler. This is interesting,
• 8:15
  Speaker 2: he said. Here's what he thinks is the next day,
• 8:18
  Speaker 2: you know, sweet fad okay pie cookies all he said.
• 8:22
  Speaker 2: He said, it filing feelings and emulsions or fillings, feelings and.
• 8:28
  Speaker 3: Your feelings and.
• 8:29
  Speaker 2: Makes an incredible cherry pie cookie. Cherry pie cookie. Yeah,
• 8:35
  Speaker 2: trying to picture that. Yeah, I'm not quite sure what
• 8:38
  Speaker 2: that would look like. Was it like a little miniature pie?
• 8:41
  Speaker 3: I don't know, like a little hand I was.
• 8:44
  Speaker 2: At the I was at the here's some people called
• 8:46
  Speaker 2: cookie anything of cookie. I was at the bee Hed
• 8:49
  Speaker 2: cigar store on Saturday. And while I was there looking
• 8:52
  Speaker 2: at some stuff and buying some stuff, one of the
• 8:55
  Speaker 2: guys said, would you like a cookie? And I said what,
• 8:58
  Speaker 2: I said, it's home, my wife made. They're homemade cookies. Well,
• 9:01
  Speaker 2: well okay, sure, And the other guy there said, oh,
• 9:04
  Speaker 2: you should try, and they're really great. So he opens
• 9:07
  Speaker 2: up this box and they're a little individual in little
• 9:10
  Speaker 2: paper cups and it's like a little square and I
• 9:13
  Speaker 2: bit into it and I said, this is a brownie
• 9:16
  Speaker 2: And he said, I know, my wife just calls them cookies.
• 9:19
  Speaker 2: It's a little so it's a little bite sized brownie.
• 9:22
  Speaker 3: Yeah, I've thought about Brownie. Is like making a comeback
• 9:25
  Speaker 3: to they They kind of did a few years ago.
• 9:28
  Speaker 4: There were a couple of places There's Brownies, Brownie's Brownies.
• 9:30
  Speaker 2: That was like tat it every time we drove up there.
• 9:34
  Speaker 2: I'd say, do you wonder what they sell?
• 9:38
  Speaker 4: And there's one down in the like Utah County. But
• 9:41
  Speaker 4: I do think that they could have a revival as well.
• 9:43
  Speaker 5: Somebody said the brownie's not a cookie, so they found
• 9:46
  Speaker 5: a picture in the chat of the pie cookies.
• 9:48
  Speaker 2: Oh yeah, they look incredible.
• 9:52
  Speaker 3: Okay, is this a call for me to bring them
• 9:54
  Speaker 3: in next time? Okay?
• 9:56
  Speaker 2: Is that from feelings and emotions? I don't know.
• 10:00
  Speaker 3: Jimmy Johns did a Google search.
• 10:02
  Speaker 2: I guess so via.
• 10:03
  Speaker 4: Okay, Harry Pike, Well I'm gonna I'm gonna bring those
• 10:05
  Speaker 4: in next time. Wow, we'll see if this is the
• 10:07
  Speaker 4: new trend.
• 10:08
  Speaker 2: They look great.
• 10:09
  Speaker 1: If people have other suggestions for you, what's the best
• 10:11
  Speaker 1: way to let go to Donut Critic on Instagram and
• 10:14
  Speaker 1: just let me know.
• 10:15
  Speaker 4: And if you are one of those that's experiencing recession
• 10:18
  Speaker 4: like things and you want me to highlight your bakery
• 10:21
  Speaker 4: that you're just starting, please hit me up on Donut
• 10:24
  Speaker 4: Critic on Instagram and I'm happy to try them and
• 10:26
  Speaker 4: post about it, So you go.
• 10:28
  Speaker 3: Thanks, thanks all, Thank you, Ben