About Bistro Morgan

Bistro Morgan specialises in handmade, hand-dipped artisan doughnuts created in small batches for a large following. Our doughnuts are made fresh prior to delivery at Bistro Morgan HQ, using high quality, natural ingredients to ensure freshness and quality. Countless hours of research, experimentation and refinement have gone into every mouthful and we think you’ll love what we have to share. With flavours ranging from original glazed, nutella, salted caramel and jam right through to the unique Bistro Morgan signature syringe doughnuts. With many stockists throughout Melbourne, there's no excuse!


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About Morgan Hipworth

"When he was about seven years old, Morgan Hipworth taught himself to cook. “I was watching MasterChef, and I thought, if they can do it, I can do it.” Each weekend, Morgan made elaborate three-course dinners for his parents and grandparents, and would serve them in the front dining room of their home. And with that "Bistro Morgan" was born.

Morgan is now 15, and while Bistro Morgan still operates from the family home, the focus is less on dinners – although he still does all the cooking – and more on doughnuts. Since January last year, Bistro Morgan has been supplying cafes around Melbourne with doughnuts. He personally makes more than 1000 of the latter per weekend. Chances are you’ve eaten one, or at least seen one. These dressed-up, deep-fried balls of sugared dough are hard to miss. But, even if you are well acquainted with Bistro Morgan’s doughnuts, you still probably didn’t know that the boy behind the batter is a Year 10 Caulfield Grammar School student, who is currently juggling full-time school with a business that demands more than 50 hours of his week.

Morgan is too young to drive, so Ellie helps out with deliveries. As the two walk into the various cafes, both laden with boxes of doughnuts with flavours such as white chocolate and macadamia, rocky road, peppermint crisp or a number of other varieties, people assume that Ellie has made them. “The perception is that mum makes them and I just go along for the deliveries,” says Morgan. But, Ellie confirms, this couldn’t be further from the truth. “I don’t cook at all. Sure, I help – I help pack, I help sugar the doughnuts while he’s continuing to cook, I drive him to deliveries … but he does the bulk of the work.”

He’s pushed all of his business towards the weekend. On Thursday night he starts prepping for the weekend’s orders by rolling out hundreds of balls of dough and leaving them to prove, so that the minute he gets home from school on Friday he can start to fry and decorate them. Then he has to roll out more for Saturday and Sunday’s orders. “There’s not much of a break,” he says.

Even with the overwhelming demand, Morgan won’t hire anyone to help. “If someone else does it, they’re not Bistro Morgan doughnuts. I touch every one, I make them all. I’d prefer to keep it artisan and smallish – if you can call 1000 doughnuts a weekend small,” he says. “We’re getting better at it – sometimes we’re on the couch by 9pm on a Saturday.”

“When I’m older I want to open my own cafes and restaurants,” says Morgan. “But for now, I’ll just continue the way I’m going.”" - Anna Webster, Broadsheet


If You're As Serious About Baking As You Are About Getting Baked, Then Get At Us. We're Now Looking For People Who Are Committed To Carbs.

Most people spend their working lives living out somebody else's vision. The creators and the decision makers sit atop a chain of command and dictate orders to the rest of us who silence our minds and punish our bodies. In the culinary world, the chef creates the menu and basks in the accolades while you tirelessly work the fryer for minimum wage. In contrast, we aspire to recognise the attributes of every worker to unleash our own creative potential in such a way that the rest of the culinary world will have to take note. While they are still tinkering with age-old recipes, we will be changing the way that people think about pastries. Our intent is to construct a new way of being a business and to build a team that understands this vision.
People that are hard working, adaptable, creative and excited to grow with Bistro Morgan. We want people that are capable of understanding our brand to its core and see that manifest itself in our kitchen.
Bistro Morgan is a fast-paced, team-oriented kitchen. Our primary focus is on doughnuts and our approach to product development is involvement from everyone in the kitchen. In suit, we have redefined the role of the cook to be not that of a dictator, but one who leads, inspires and cooperates with a team of talented bakers. 
You will operate with expediency to delicately handle doughnuts, proof and be responsible for all doughnuts, prepare fillings, garnish and dip/glaze all doughnuts. Operate commercial machinery to roll brioche dough into doughnuts and fry doughnuts. Fulfill prep tasks as needed, such as cutting butter, filling flour bins, cutting chocolates etc.
- Roll brioche dough into doughnuts
- Operate deep fryer and fry doughnuts
- Prepare fillings and carefully fill doughnuts with them/ carefully dip and glaze doughnuts
- Fulfill prep tasks as needed, such as cutting butter, filling flour bins, cutting chocolates etc
- Maintain cleanliness of your work area and refrigerator
- Operate quickly in a fast-paced, deadline driven environment and remain calm under pressure
- Cooperate and collaborate with the rest of kitchen staff to ensure all tasks are done on time.
- Strong attention to detail in product quality and consistency.
- Efficient and clean work style. Great ability to manage time productively and meet deadlines.
- General knowledge of doughnuts or other yeast products as well as decoration of pastries.
- Maintain cleanliness and organisation of work area, refrigerators, freezers and storage.
- Operate quickly in a fast-paced environment and remain calm under pressure.
- Reliability to arrive to very early morning shifts on time.
- Must have the physical abilities to carry out the functions of the job description.
Standing is required for the majority of the work-day. Lifting and carrying up to 20kgs.
Hours: Full-time is preferable, but flexibility may be possible for the right candidate.
Wage: Competitive and dependent on experience.
Local candidates only: Melbourne, VIC and surrounding area
Preferred experience: 2 years in a professional kitchen
This job description is a summary and not all inclusive of position duties and responsibilities.

Convention is boring. We believe you don’t need to have an opinion and a mustache to eat a doughnut, and you sure as hell don’t need to have a gym membership just to enjoy some carbs. Enter us. We’re the new-comers to the pastry world, and, much like your younger sister, the parents are still pretending we’re going to turn out just fine. We probably will, but until then we’re hoping to rewrite the traditional rules of branding, overturn common practice in company culture, and rethink doughnuts as a whole.
The most interactive element of our brand begins with the customer experience. This component is so vital to us that we are hiring for Front of House because this isn’t about filling a position; it’s the starting point for building our vision. Our Front of House doesn’t have an age. It doesn’t have a fashion style. Our retail team possesses a distinct persona that manifests our brand. The future of our vision begins with the team we build today.
Secondly, we want people who are extremely creative and are always trying to find a better way to do things. We are striving to create a company that gives the creative process back to its employees. If we bottleneck the creative process to a handful of upper management, we will never be able to build the kind of company we have conceived. Bistro Morgan is looking for people that are creative, adaptable, full of energy and excited to grow with this company. We want people that are capable of understanding our brand to its core.
Reporting to the Store Manager, you will be executing a superb customer experience consistent with our brand.
- Serve customers in a friendly, responsive and timely fashion.
- Stock doughnut counter and maintain its appearance.
- Restock retail supplies.
- Keep floors and counter-spaces spotless.
- Operate POS system to complete cash and credit card transactions, open and close the register.
- Assist teammates and work together to collectively get tasks completed.
- Maintain good communication with both fellow Front of House and Back of House teammates.
- Handle and count cash.
Must be able to work in a team environment. Must have the physical abilities to carry out the functions of the job description. You must regularly lift and/or move up to 15kg.
Job type
Hours: We want great people. If you’re in school or have other commitments, we still want to see how this could work around your schedule.
Local candidates only: Melbourne, VIC and surrounding area
Preferred experience: 1 year in front of house
This job description is a summary and not all inclusive of position duties and responsibilities.



Please note Bistro Morgan Doughnuts are only available on weekends.

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