Meet our Partners: Anthony from Shortstop Coffee & Donuts

Market Lane Coffee: What made you open a shop with a focus on creating and serving delicious donuts?
 

Anthony Ivey: We wanted to create a brand that added something new to Melbourne’s food vocabulary. Donuts were something I had been toying around with in my home kitchen for a while and I realised that I couldn’t find in Melbourne the kinds of donuts that I wanted to eat – donuts made fresh in-store with high quality, natural ingredients. People from Melbourne appreciate great food, and I felt that Melbourne deserved to have access to great donuts.

No one really needs donuts – donuts are something you want or desire. We believe this gives us the flexibility to go beyond just meeting customers’ needs. Instead, we cater to their desires, offering something they don’t necessarily need but really want! This allows us to push boundaries so that we can surprise and delight our customers with something that may sometimes be a little unexpected.

We were the first of our kind in Melbourne – there were other donut shops, but none that were doing it the way we wanted to. A guiding principle for us has always been to create products that we’re genuinely proud to serve. This is something I took away from my time working at Market Lane. I specifically remember discussing this with Jenni & Jason during one of my appraisals; they asked me what I enjoyed most about working at Market Lane and I told them that one of the things I loved was knowing that every product I handed over to our guests was truly delicious. That approach and focus on quality has guided many of the decisions we’ve made at Shortstop. We could easily jump on trends, like making Biscoff-filled donuts or creating over-the-top milkshakes, but if we don’t believe something is truly delicious, then we have no desire to serve it at Shortstop.
 

What have been some of the special stand-out moments in your shops over the last ten years?

One of the most memorable and proud moments for me was when I returned to the Melbourne store after spending an extended period away setting up our first Sydney store, and I witnessed every one of my team members greeting customers and working with an almost overbearing enthusiasm. Watching our staff working together seamlessly with such a great dynamic while providing exceptional customer service – it gives me great pride to have been a part of creating that.

Other moments that stand out to me are the times when I make it back to Melbourne and see so many familiar faces in our store. The same customers who have been visiting us since day one, ten years ago. It’s incredibly rewarding to see that kind of loyalty.

What is the R&D process for a new Shortstop donut?
 

We change our menu monthly, so we’re always looking for new, seasonal flavors to add. For example, mandarin or citrus is in season now, and last year, we did a mandarin flavor that was delicious. This time, we’re thinking of adding another element, like pairing mandarin with unexpected flavors such as basil, cinnamon or nutmeg. I recently discovered Mandarine Napoleon, a Belgian liquor made by macerating mandarin peel in cognac. I really liked how the mandarin flavour worked with the cinnamon, and nutmeg notes in the cognac. I’ve asked my chefs to explore some of these combinations. I think it sounds delicious, but we’ll see!

What’s your favourite donut?

I have to say the Australian Honey & Sea Salt Cruller is my all-time favourite. When you bite into it, it just melts in your mouth with the perfect balance of sweetness and saltiness.

What about a coffee-and-donut pairing?

That would be a Cinnamon, Cardamom & Sugar donut with a diner mug of freshly brewed filter coffee.

Any coffee in particular?

Something delicious from Rwanda or Kenya. 
 

Ten years in, how do you stay inspired and passionate about what you’re doing?

My role in the business has changed quite a bit over the past ten years. Before opening, the most thrilling part was creating the brand, product and customer experience from scratch. Once we opened, it became about quickly establishing systems that work, and building a team. But on a personal level, what keeps me passionate and excited is serving customers. That’s why you’ll often find me in the store more than I probably should be as a business owner. I do it for selfish reasons sometimes because I genuinely enjoy it. Even after ten years, introducing Shortstop to new customers is just as exciting and rewarding as seeing the old faces who’ve been customers since day one.