The most beautiful donuts ever

by Nicole Weston, Posted Jun 29th 2006 @ 6:58AM

Ed Atwell, an experienced baker and donut maker, has just patented the first donut in Canada. Now, it's not the recipe that is patented, but the technique used to make the two-tone pastry. The donut is exactly half chocolate and half vanilla, with the two batters touching but not blending together. When he baked up the prototype batches, Atwell remarked that "they were the most beautiful doughnuts [he]'d ever seen."

The donuts are sold under the name "Sunnymoon" and are unmistakably distinctive in their appearance. The inventor remains optimistic about sales because Canada is the most competitive donut market in the world, with the number one rate per capita of donut consumption. From all appearances, however, the Sunnymoons are off to a good start in terms of sales and, if they become family favorites, Atwell can be sure that his "beautiful doughnuts" will not be forgotten.

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Filed Under: Business, Ingredients, New Products, Methods
Tags: atwell, baker, bakery, baking, canada, canadian, chocolate and vanilla, comfort food, donut, donuts, doughnut, doughnuts, frying, half, north america, patent, sunnymoon

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Reader comments (Page 1 of 1)

6-29-2006 @8:25AM Brian J. Geiger said... I appreciate wanting to protect business practices, but I'm really opposed to patents in recipes. And while the summary claims that it's not the recipe that's patented, techniques are just as important as ingredients for a recipe. I hope this is not a trend that continues, as I would hate for innovation in food techniques to slowed because of the patent process.

Now, if it's a mass-production technique that he's patented, then I'm all for that, but if it's a technique that the home baker can follow, then I'm against it. Not that the patent will stop the home baker, but that's where I draw the line, personally, on food technique patents.
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6-29-2006 @9:09AM Nicole Weston said... I agree! And I believe that it is a mass-production technique that is patented, as well as some sort of mold that shapes the donut.

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