How we got here

BORN IN A KITCHENRAISED ON REAL FOOD

Frida didn't read a franchise manual. She learned to cook by doing it. In real kitchens, for real people, with real ingredients. That's still how we do it Every donut we make starts with premium flour, real butter, and fillings made in-house. Not because we have to. Because anything less just isn't worth serving.

The standard has always been simple: “If Frida wouldn't eat it herself, it doesn't go in the box”

Meet the founder

MEET FRIDAOUR CHIEF CHAOS OFFICER

If you mixed the unfiltered, "don't-serve-crap" energy of Gordon Ramsay with the rule-breaking genius of Christina Tosi, you'd get our founder, Frida Deguise.

Frida didn't start in a boardroom. She started at 14, apprentice-style, in Melbourne's trendiest kitchens. She spent a decade cooking for everyone from Kylie Minogue to Pavarotti (yes, the opera guy). She learned that if you use cheap ingredients, you get a cheap experience.

But Frida is also a professional stand-up comedian. She knows that life is too short for boring food or corporate BS. When she couldn't find a job that balanced her "Cheffy" standards with her "Mum" schedule, she didn't just update her LinkedIn, she built L.A. Donuts.

How we are

BORN IN A KITCHENRAISED ON REAL FOOD