Dulce Dough Bakery (St Simons Island, Georgia) | Influencer Restaurant Review by Guy Fieri

AI-Generated Summary: Guy Fieri’s Dulce Dough Bakery Restaurant Review Video

In this episode of Diners, Drive-Ins and Dives, Guy Fieri visits Dulce Dough, a bakery on St. Simons Island, Georgia, famous for its nostalgic, grandmother-inspired desserts. Fieri admits he’s not a big dessert person, making this visit to an all-desserts place a “first” for him. The bakery is run by Ryan Carrier, who honors her grandmother’s legacy through her baking.

Featured Dishes:

Baba au Rhum:

• Preparation:
  • Dough:
    The dough is made from milk, yeast, eggs, sugar, vanilla, flour, and butter. It’s allowed to rest overnight before being fried.
  • Rum Glaze:
    A rich glaze is made with a combination of brown and granulated sugar, cinnamon, clove, cardamom, white rum, aged rum, apricot jam, and vanilla bean. The doughnuts are flipped multiple times to coat them in the glaze while still hot.
  • Filling:
    The doughnuts are filled with caramelized pineapple jam, made by cooking fresh pineapple, sugar, lime juice, and salt until caramelized. The filling is complemented by a Dulce pastry cream, flavored with roasted white chocolate and folded with whipped cream to create a light diplomat cream.
• Tasting:
  Fieri is impressed by the complexity of flavors in the Baba au Rhum. The caramelized pineapple jam adds a bright, tangy acidity that cuts through the richness of the rum and cream. Fieri highlights the balance, saying it’s sweet but not overpowering, with layers of caramel, chocolate, and fruit tying it all together.

Pecan Sticky Buns:

• Preparation:
  The sticky buns are made by rolling dough with butter and cinnamon sugar, placing them on top of a bed of house-made caramel mixed with pecans. The buns are proofed, baked, and served with cold butter on top.
• Tasting:
  Fieri describes the sticky buns as a cross between a classic sticky bun and Grandma’s pecan pie. The caramel is sticky without being overly sweet, and the pecans add a nice crunch. He loves the combination of salty cold butter with the warm sticky bun, likening it to “salty ice cream.”

Fieri talks with locals who frequent the bakery, noting that Dulce Dough is not just a place for great desserts but also a social hub for the community. The bakery’s charming atmosphere and nostalgic treats remind people of their grandmothers’ kitchens, but as Fieri points out, the culinary journey is much more refined and impressive than visitors might expect.

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