Made with sprinkles & love
It started with one second-hand donut machine, a tiny shop on Candy Lane and a very big tin of pink paint.
Desserts that make you wiggle
Maya and Theo were pastry cooks who missed the joy of the sweet shops they grew up with. So they made one. Everything is baked in our open kitchen from 7am, in small batches, every single hour.
We use real butter, real fruit and free-range eggs. No mixes, no shortcuts, and absolutely no beige.
See the treatsThe wobbly timeline
First donut
Candy Lane opens with six flavours and a queue round the block.
Soft-serve arrives
The sundae bar and our first milkshake, the Choco Volcano.
Party room
The back room becomes a decorate-your-own studio.
Shop number three
Riverside kiosk opens, right by the carousel.
Meet the crew
Twenty-four bakers, scoopers and party hosts. Here are the four who started it.
Maya Ortiz
Co-founder & head baker“If it isn't fun to look at, it goes back in the fryer.”
Theo Lang
Co-founder“I taste every batch. It is a hard job.”
Priya Shah
Party queen“Sprinkles get everywhere. That's the point.”
Sam Okoye
Shake scientist“The Freak Shake was an accident. A happy one.”
Love notes
“My kids now call every Saturday ‘Wobble Day’. The strawberry shortcake donut is life.”
— Hannah, mum of 3“Came for one donut. Left with a box of 12 and zero regrets.”
— Marcus on Google“Best birthday party ever. Even the grown-ups were decorating donuts.”
— Priya, party hostHungry yet?
Order a box for pick-up in 20 minutes, or come watch the donut machine do its thing.