About Bistro Morgan
Here at Bistro Morgan we work tirelessly to deliver some of the best hand made doughnuts in Australia and part of this is ensuring that each and every Saturday & Sunday, we bring you brand new doughnut flavours.
View our latest creations under the Social Section.
FERRERO ROCHER DOUGHNUT
FRUIT LOOPS SYRINGE DOUGHNUT
PEANUT BUTTER JELLY AND POPCORN DOUGHNUT
Instagram - @BistroMorgan Facebook - @BistroMorgan Twitter - @Bistro_Morgan
About Morgan Hipworth
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