Anthony Ivey and Sinye Ooi worked on creating the ideal doughnut for 12 months, travelling to the US and Canada for eating research.

Ooi and Ivey hand forge crullers made from local honey and organic milk. Flavours include doughnuts topped with fine flakes of salt; red-velvet cake donuts with beetroot and dark chocolate; and dough mixed with Earl Grey tea, injected with lemon myrtle and dipped into a rose-water and rose-petal icing.

Shortstop’s fit-out is equally considered, with Adele Winteridge and the team at Foolscap Studio’s bright and fresh design using blonde wood and glass to construct a smart, open space themed with circle motifs.

Coffee is by Ivey’s previous employer, Market Lane. Inspired by the simplicity of American coffee (and a reaction to Melbourne’s tendency to overcomplicate) – you’ll find a straightforward menu of espresso or filter.

Beat the queues by ordering your doughnut ahead of time with Shortstop’s handy online store.