Tantrum Doughnuts are set to open their second shop, located at 28 Gordon Street in Glasgow city centre from 8.30 a.m. on Tuesday 13th of March. From humble beginnings back in the spring and summer of 2015; when the husband and wife team behind Tantrum Doughnuts, Iain Baillie (formerly Pastry Chef of The Fat Duck, Gleneagles Hotel and Ox and Finch) and Annika; who has a wealth of front of house experience gained both locally at One Devonshire Gardens and within a number of high-calibre restaurants in her native Malta; juggled work schedules in order to bake throughout the night, before conducting a series of pop-up appearances around Glasgow; the popularity of Tantrum Doughnuts has seen the business rapidly grow.
Tantrum Doughnuts has become synonymous for offering innovative flavours, allied to a ‘no compromise’ focus on the quality of ingredients used in their products, and are now deeply-rooted as one of the Scotland’s most exciting home-baked food brands – having won the i-on Breakthrough Awards 2017 in the Food & Drink Products category – and are at the epicentre of Glasgow’s ascending reputation as a world-class food destination .
Opening the doors to their first shop/kitchen on Old Dumbarton Road in late 2015, the business expanded last year to cope with demand, with a small production kitchen taking over the shop space and the retail shop relocating four doors down, where excited shoppers still throng daily.
The next stage in the evolution of the business will shortly commence, as Tantrum Doughnuts prepare to officially open their second shop in Glasgow next week. The new shop is sited at 28 Gordon Street, only a few metres from the concourse of Central Station and a minute’s walk from Buchanan Street.
Employing seven staff in counter service and barista roles in Gordon Street, the theme to the new shop’s interior is based around the slogan “When Doughnuts Ruled The World”, and visitors to the shop will find comic book illustrations of dinosaurs-with-doughnuts decorating the walls (their Old Dumbarton Road shop features a space theme). Tantrum Doughnut’s second shop will seat 20 covers and will be open 7-days-a-week from 8:30 a.m. until 6 p.m. (or sold out) on weekdays and 9:30 a.m. until 6 p.m. (or sold out) at weekends.
To support the expansion, the business has also developed a new, fully-fitted production kitchen in a converted railway arch in Finnieston, where a team of eight full and part-time pastry chefs and bakers are employed to produce Tantrum Doughnuts 7-days-a-week, under the direction of Head Chef Barry Duff: who has joined from One Devonshire Gardens to run the production. Amelie Weisbecker is Tantrum Doughnut’s newly-appointed Pastry Development Chef, having previously worked for London’s luxury biscuit boutique Biscuiteers and, previously, the Tate Modern gallery.
Iain, who is originally from Perth, enthuses on the opening of Tantrum Doughnut’s expansion and the opening of their shop: “We are thrilled to be pushing forward and bringing Tantrum Doughnuts to the next level. Being able to offer our specialised doughnuts from a prime city centre location gives us a massive boost in terms of both our offering and profile and will also raise the stakes creatively for us as a team.”