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says Book. “With the blessing of the owner of Rise Above we branched out and opened Beechwood Doughnuts,” explains Book. Along with essential ingredients such as flour and sugar, these delectable treats are made without using animal products. “A lot of the ingredients are easy to switch out,” explains Book. “We use applesauce instead of eggs and we substitute soy milk for cow’s milk. We also use a vegan alternative to butter and shortening.” Beechwood is a unique facility as patrons can view the baking and production process through large glass windows. “You can get close to the action and see everything but the storage room,” says Book. “Not too often can you see the donuts being made from scratch,” says Book. She adds that most other places will freeze, reheat and then decorate them. A great deal of time and care goes into each batch of doughnuts made at Beechwood. “From mixer to the front rack takes two and a half to three hours,” says Book. “We start at five in the morning, earlier on Saturdays.” With the most popular flavours of doughnuts being cookies and cream, coconut cream and a wide variety of fritters, Beechwood has something for everyone. From Peanut Butter and Jelly to Key Lime Pie, each donut is made to perfection and full of flavour. Over the past 15

months, the Beechwood team has put their heads together to come up with some original flavours. “There has been some outrageous ideas that haven’t worked out and there have been some that made the cut that didn’t do well and they won’t be back,” says Book. “Every once in a while someone will drop a list of flavours on my desk and we try them out and try to come up with creative ideas together.” Beechwood is constantly proving that age is only a number when it comes to appreciating a high quality donut. “It is actually a big mix of people from little kids to a lot of older generation that are looking for the in-store freshness they had growing up but can’t find anymore,” explains Book. The storefront also serves a wide variety of students and businesspeople and Saturday brings in a lot of people from out of town. “It is a little bit of everyone which is nice and was what we were going for,” states Book. After reading The China Study, a book on the health concerns linked to animal proteins such as casein, it became a priority for Andrea Stranges to adopt a vegan lifestyle. “We feel good that we indulge in an unbelievably delicious treat, like Beechwood Doughnuts without straying from our choice to live a vegan lifestyle,” explains Stranges. >> TODAYMAGAZINE.CA 33

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Business - Volume 2 Issue 9  

Business - Volume 2 Issue 9