Lady Hester make sourdough donuts filled with luxurious Persian inspired fillings. Expect pomegranate and vanilla custard, dark chocolate with salty pistachio, apple and cardamom jam, preserved lemon curd, saffron caramel, just to name a few.
“Our sourdough donuts are a labour of love. Although we use a small amount of commercial yeast, the main rising agent of our yeast raised donuts is our sourdough starter. After the dough is mixed it is given a first slow rise and then put in the fridge overnight, it is then hand shaped and left to prove before being fried, cooled and filled. All up this is a three day process, and one we take very particular care watching over. We also use seasonal and local Tasmanian ingredients wherever we can.”