This week, chef and restaurateur Nick Benninger gives some insight…
Delicious donuts with a Portuguese-Azores twist is the name of the game at Cambridge’s Malasada World.
He attended Humber College for culinary training and worked at Janet Lynn’s Bistro in Uptown Waterloo in the mid-1990s.
Chaves also worked at Deliciously Different in Cambridge as well, where he finished his Red Seal training and was chef de partie at Langdon Hall for a year under Chef Louise Duhamel. He has also worked with Stephen Treadwell in Niagara-on-the-Lake and spent four years at Chateau Lake Louise as a sous chef.
Since June of this year, Chaves has operated the shop with Gabriela Mueller, a pastry chef with Swiss training who is also quite an artist, he says. The “blue board” is just one of her works and on it you can find what they create in terms of traditional, Hawaiian and signature malasadas.
Together, they have been making the donuts — malasada — of delectable Portuguese fried bits of dough, sugared and filled and seasoned nicely for only a few months, he says. “We are are finding their niche in the market quite nicely and get very busy,” he says.
It’s worth the trip to Galt — just go early because these delicacies sell out fast.