Today we’d like to introduce you to Brooke and Hailey Desprez.
Brooke and Hailey, can you briefly walk us through your story – how you started and how you got to where you are today.
We are a family-owned and operated donut shop. Brooke and Victor are husband and wife and grew up in Orange County. Brooke is the chef and got her start in catering. She has always loved bringing in food from other cultures along with the seasonality of the farmer’s market.
Victor brings a creative mindset to the layout and interiors of the shop. He is the one who brings our ideas to fruition. Hailey, Brooke and Victor’s daughter, is the store manager who makes sure that everything is running smoothly. Hunter, who is in his first year of college, is a fantastic asset to the team with his master frying skills and front of the house welcoming smile. We chose the name Oliboli as an homage to the first donut, invented by the dutch, the Oliebollen. These are typical in Holland and contain raisins, currants, apples, and are dusted with powdered sugars just like the ones the we offer.
Great, so let’s dig a little deeper into the story – has it been an easy path overall and if not, what were the challenges you’ve had to overcome?
We have enjoyed the whole process of starting a business with the family. With all the ups and downs, it is a blessing to be working alongside the people you love. We also have wonderful employees who give their all every day and make it such a fun and inspiring environment at Oliboli.
Please tell us about Oliboli Donuts.
Oliboli is our opportunity to showcase all of the bounty and diversity that nature has to offer. It starts with the dough. We stone mill a portion of our flour mix in house. Right now we are milling a beautiful White Sonora Wheat. Last month it was a Spelt Berry. Our yeast dough goes through a long, 40-hour, fermentation process using a natural leaven. We fry each of our yeast donuts to order. We feel this is a way to ensure that each customer has the best donut possible. We love using fruits and vegetables that are seasonal. Right now some of our offerings are Apple Cider, Late Summer Heirloom Tomato, and Blackberry Vegan. We also offer two egg donuts: the Croque Madame, and the Oeuf. The Oeuf is topped with an herb salad and a pickled radish. The Croque Madame is true to its namesake with a fried egg, proscuitto, and a rich mornay sauce. Letting each ingredient shine and reflect its natural characteristics is really what Oliboli is all about.
Do you look back particularly fondly on any memories from childhood?
Brooke’s favorite memory from childhood is when she would spend summers on her family’s sailboat off the coast of Catalina. This is where her love of nature and fresh products was instilled. Abalone, sand dabs, sea cucumbers, sea urchin, honey, fennel and eucalyptus. All harvested from her family’s hands and prepared simply, but oh so satisfyingly. Nature is perfect. These are the best childhood memories.
Contact Info:
- Address: 135 W. 1st St. Suite B,
Tustin, CA 92780 - Website: https://www.oliboli.com/
- Phone: 714-760-4876
- Email: [email protected]
- Instagram: https://www.instagram.com/olibolidonuts/
- Facebook: https://www.facebook.com/olibolidonuts/
- Twitter: https://twitter.com/olibolidonuts
- Yelp: https://www.yelp.com/biz/oliboli-donuts-tustin
Image Credit:
The first photo (of the exterior of the shop) is taken by Allison Jacobs; All other photos are taken by Andra Graham
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