Dough’nt cha know about Theos Doughnuts? If not, let us introduce you to the premium doughnuts you wouldn’t be able to find in the Midwest, until now! Their brioche dough is made from scratch and ferments for 24-hours before it is fried and filled with their seasonal and specialty house-made fillings.
Ryan Kennedy decided it was time to share these with the public and started “Popping-Up” on the weekends. They received an incredible response from OKC in a short period of time, and found themselves at our auditions earning a spot in our 11 kitchen Food Hall. Ryan told us, “Overall, we simply want to provide our customers with the best doughnut experience they’ve ever had!”