In early 2015 Ally Curzon and her mom Jessica Curzon were driving through Salt Lake City when they were hit with a craving: they wanted a doughnut. While Utah has some fine doughnut options, none would work for the Curzon family because they are vegan -- and vegan doughnuts can be hard to come by.
It was then that a craving turned into a business idea. Ally and her mom drove home to share their new idea with Ally's 15-year-old sister, Leah, but were met with skepticism. Leah had seen her mom's last food project, a small chocolate truffle business, start with high hopes... but never get off the ground. So Leah Curzon issued her mom a challenge: "Mom, this can't be one of those things you don't follow through on."
So Jessica hit the kitchen with her daughters, working toward a perfect vegan doughnut. And when they felt they had the recipe dialed in, they rented a booth at a local farmer's market in town. They were received well, which led their doughnuts into Sugar House Coffee and a few other local coffee shops in town. With momentum, lots of passion, some newfound fans from their Farmer's Market presence, and their unique vegan doughnuts, Jessica Curzon put a new commercial kitchen on a credit card and went all in, rising to meet her daughter's challenge.
Today we're joined by Jessica Curzon, her 15-year-old daughter Leah Curzon, and Jessica's boyfriend and business partner Zak Farrington, to talk about their journey starting an all-vegan doughnut shop and their upcoming new location at 171 E Broadway in downtown Salt Lake City, where they'll open in just a few weeks.