Eater Miami // Inside The Salty Donut Phenomenon

It’s 5 a.m. Saturday morning and the first of three crews are walking into the commissary kitchen that the Salty Donut uses in North Miami Beach. It’s an around-the-clock effort for the team that creates Miami’s first artisanal donuts.

While the Magic City might be a bit behind on adapting to the fried dough craze, we’re catching up quickly. Since its launch during Art Basel 2015, the weekend-only Salty Donut pop-up in Wynwood has been causing such a frenzy that lines start forming well before the 11 a.m. open time, running anywhere from 1 to 1.5 hours long any given Friday, Saturday or Sunday.

Point in case: Salty Donut’s Valentine’s Day themed pop-up inside the Hyatt Centric South Beach — the first it hosted outside of Wynwood since its inception — sold out in under an hour. Forty eight minutes to be exact.

Behind the donuts is longtime pastry chef Max Santiago. Odds are if you dined out somewhere in the past 20 years or so in South Florida, you’ve tried one of his sugar-filled creations. After stints at places like The Thompson Hotel and Swine Southern

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Chef Max Santiago

Executive Pastry Chef and Artisanal Donut Connoisseur with 23 years of culinary experience. Co-founder of Miami's first craft donut shop. StarChef Rising Star and Sugar Showdown Champion. Pastry to me, is another form of art.

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