Little Donut House regulars are privy to the South Tampa bakery’s miniature doughnuts. But they also know those signature orbs aren’t the only menu items up for grabs.
Joining the breakfast sandwiches and New York bagels baked in-house, a selection of lunch sandwiches, salads and more breakfast options are the latest creations that Little Donut House owners Stephen and Katie Schab have added to the lineup, which they’re used to revamping. The couple combined their mini doughnuts with bagels and breakfast sandwiches six months after opening their doors in May 2017.
As for Little Donut House’s new offerings, they’re set to roll out Aug. 18. Expect more than a dozen items to choose from, including chipotle chicken, Cali turkey and strawberry pecan salads. Sandwiches incorporate ingredients like honey turkey, fire-grilled chicken breast, roasted red peppers, cranberry sauce, aged Swiss and pretzel buns. And on the breakfast side, the bakery (and, well, cafe) plans to launch Norwegian smoked salmon, chorizo, parfaits and bowls.
The Schabs have also spruced up the look of Little Donut House with upgrades like 20-plus feet of booth seating, couches, chairs, window decals and wall murals. In addition to placing orders through a self-service kiosk, customers can now scoop their online requests from pick-up shelves that emphasize speedy service.
With a mobile app in the works and several franchise inquiries, Little Donut House is looking into locations like St. Petersburg, Trinity, Wesley Chapel and Brandon for expansion.
“Being a small family business is awesome because it gives us the opportunity to mold our concept based on customer feedback,” said Stephen in a statement. “Our long-term goal is to have many Little Donut Houses across the country. But first we had to perfect our concept. This latest expansion will be ‘the icing on the donut.’ Appealing to both the breakfast and lunch crowd furthers the stability of the business, making it ready for expansion.”
This article appears in Aug 2-9, 2018.
