Two things you should know about me:
Food is my love language.
I hate following the rules.
After my college graduation, I looked around at the DFW donut scene. it desperately needed a dose of creativity. So...in 2018, Detour was born.
As someone that is 1.5 generation Korean American, half Christian (and probably half Buddhist), left-brained and right-brained, I’ve had a lot of practice at refusing limitations. This neighborhood shop is here to push the limits of what a doughnut can be.
America is so divided right now but what still holds true is we ALL love doughnuts. I think it’s pretty safe to say a box of doughnuts always shows up at the office, gatherings, or soccer games. We started off with fairly traditional doughnuts like Key Lime Pie, Cookies & Creme, Creme Brûlée, and the one that caught D Magazine’s attention, Fig & Mascarpone. We still carry a line of old-school glazed and sprinkles so people are sure to see something in the display case for them. We always want the community to feel good about the treats they grew up with. We love nostalgia.
We also love discovering new flavors—which is where our rotating menu comes in. It’s filled with flavors like Mango Sticky Rice, Pumpkin Mascarpone, Orange Cardamom Hazelnut, EVOO & Fennel, Blueberry Ghost Cheese, and one inspired by my motherland. Patbingsu is a Korean shaved ice dessert that comes with sweetened red bean, lots of fresh fruit, rice cake, honey roasted soy bean powder, and extra condensed milk on the side. It’s the perfect summer dessert and is usually served in one big bowl for all friends and family to dig into. As I’m raising my son, it is clear to me how cultures can become watered down with every passing generation. I feel like I took those small childhood moments for granted. This doughnut is a reimagining of this dessert for my fellow Korean Americans that feel the same way.
I FINALLY got my permanent residence in 2022, after 21 years in America! Of course, most of us are immigrants in America, but if you are a first or second-generation immigrant, you may personally understand what a big deal this is. As all chefs know, the work we do is deeply personal and I am no different. I hope this next leg of Detour’s journey will crash new boundaries and bring beautiful new discoveries to share with you.
