Tarran Hatton
BlissBomb
Biography
Tarran Hatton traded in her Milk Bar R&D apron to re-imagine the classic donut at BlissBomb. She created a baked mini donut that mirrors the texture – inside and out – of a fried cake donut. Using real fruits, nuts, spices and everything from crushed flower petals to Wild Turkey, Tarran infuses intense flavor into... READ MORE
Tarran Hatton traded in her Milk Bar R&D apron to re-imagine the classic donut at BlissBomb. She created a baked mini donut that mirrors the texture – inside and out – of a fried cake donut. Using real fruits, nuts, spices and everything from crushed flower petals to Wild Turkey, Tarran infuses intense flavor into the base donuts, glazes and toppings. The result is full-bodied mini donuts with evocative flavors of our most joyful food memories and experiences.
Her donut-making credentials were celebrated in 2019 when she won the Donut Competition on Food Network’s Chopped Sweets Tournament.
Tarran began her career as a pastry sous chef for Tiny’s and SUPERLINDA in NYC, where she discovered the thrill of approaching dessert with whimsy.
She then worked with Caroline Schiff to develop the pastry program at Maysville in NYC. There she focused on local farm-to-table New American cuisine, taking treasures from the Union Square Greenmarket and creating innovative takes on classic American flavor profiles.
That same excitement for local heritage ingredients followed her to Reynard in the Wythe Hotel in Brooklyn, where she worked under Erin Kanagy Loux, strengthening her base in viennoiserie, plated desserts, and most importantly … donuts.
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