Donut Divinity: Chef Raamin Samiyi's Edible Couture Creations

Exclusive Donut for Demna, the Artistic Director of Balenciaga, & Inspired by a 2022 Haute Couture Dress Worn by Nicole Kidman -

Glaze Made with Fresh Bergamot Juice and Dried Pine Needles and Filled with a Pine Nut Praline with Pine Tree Honey, Covered Entirely in a 23-carat Silver Leaf. Photo taken by Leonardo Denizon and artistic direction by Thomas Bellego

In the busy culinary landscape of Paris, where tradition meets innovation, Momzi Donuts has introduced a distinctive concept that challenges preconceived notions of what a donut can and should be. At the helm of this is Raamin Samiyi, who has redefined this beloved pastry, elevating it from a casual treat to a sophisticated, artisanal experience.

Samiyi’s journey began with a quest to find something truly original in a world oversaturated with creative ideas. This quest led to the creation of Momzi Donuts, a shop where each donut is crafted with the precision and artistry of haute pâtisserie.

Fig Donut. Photo by: Leonardo Denizon

Raamin’s approach is deeply personal, drawing on memories of childhood, travels, and his experience working in Michelin-starred kitchens. His donuts are not merely sweets but narratives, each one telling a story that blends traditional flavors with a modern, luxurious twist. Yet, the path to success has not been without its challenges. From establishing a new market for gourmet donuts in France to sourcing the finest ingredients, Raamin has navigated the complexities of the food industry with creativity and resilience.

Tower of Donuts. Photo by: Leonardo Denizon

Join IRK as we explore the origins of Momzi, the inspirations behind Raamin's most iconic creations, and the rigorous process that goes into crafting each donut. We also get a glimpse into the future of this burgeoning brand, as Raamin shares his vision for taking Momzi beyond the borders of France.

Raamin Simiyi. Photo by: Lorenzo Piano Fernandez

IRK: Hello Raamin! What was the fabulous 'aha' moment that inspired you to start Momzi Donuts, and how did you dream up its unique, chic concept?

Raamin: I have always wanted to open up a pastry shop but finding an idea is always the hardest part. I always had this feeling like everything has already been done and creating a new concept that is unique and differentiating was impossible. But I suppose that once I started to master my craft in pastry in the kitchen and started really creating my own unique style, things started to happen naturally. 

At the time the aha moment came, I was working in a Michelin-star restaurant as the pastry chef during COVID and the head cuisine chef decided to leave. So that left me in charge of the restaurant at this time. With the owners, we decided to turn it into an experimental kitchen/pastry shop (since all restaurants closed down and only take-away was permitted).

I started playing around and we decided to try donuts. I was totally against it at first, because I came to France to do French pastries and do French gastronomy. But then I finally warmed up to the idea and said that if I do donuts I want to do it my way and make it luxury. 

The idea immediately got Buzz on Instagram and I knew I had to make this a business. That’s when I brought on my friend and associate, creative director and fashion designer Thomas Bellego, on board. 

Pistachio Donut. Photo by: Mathilde Hiley

IRK: So spill the tea on your most iconic donut creations! What’s the glamorous story behind these show-stopping treats?

Raamin: Every donut is inspired by one of my childhood experiences or travels. It's a way of revisiting my experiences through food. It can be as simple as a recreation of my grandmother's recipes or recreating a feeling that I felt while in Greece on the beach, in the sun, by the water.

My most iconic creation is the recreation of an apple pie, something that both French and Americans enjoy. For Americans it’s for Thanksgiving and for the French it is an everyday dessert. Today, I have both nationalities and I wanted to bring my two worlds together in a hypnotizing creation that is visually modern all the while keeping the traditional flavors inside (cinnamon and vanilla).

Photo 1: Rasberry / Rhubarb Donut. Photo by: Mathilde Hiley , Photo 2: Apple Pie Donut. Photo by: Leonardo Denizon , Photo 3: Rose / Litchi / Rasberry Donut.. Photo by: Mathilde Hiley

IRK: Every fashionista knows that the runway to success isn’t always smooth. What were some of the biggest challenges you faced in the donut biz, and how did you turn them into your most stylish triumphs?

Raamin: Business is very difficult in France and we have faced many challenges. The hardest part of the donut biz was creating a new market since our product is something completely new and has never been done before in France or in the world. There was no competition and competition is good for stimulating markets. So we had to rewire the brains of consumers to convince them that our donuts are not what they are used to eating -  our focus is using natural sugars or sometimes none at all, no artificial flavors or coloring, and/or frying the donuts in organic coconut oil (a clean oil, doesn’t become toxic at higher temperatures) to give a few examples. We use mother natures finest ingredients.

Pecan / Vanilla Donut. Photo by: Leonardo Denizon

IRK: We all know that quality ingredients are the couture of the culinary world. How do you source your ingredients and is that an important part of the fabrication of these little pillows of deliciousness?

Raamin: Sourcing is the most important process. The ingredients are what give the flavors to a pastry,  I’m just the intermediary to make sure the flavor is expressed in its highest form and create textures that can accentuate those flavors or bring out new flavors, that we may have never had before, through original associations.

 Having previously worked for Michelin star kitchens and palaces in Paris, I have created a network of farmers and producers that cater to the most prestigious houses in Paris. There are also many farmer's markets where I go personally to pick out the ingredients myself to ensure quality. My favourite is “Marche d’aligre” the oldest market in Paris.

Jasmine Donut. Photo by: Mathilde Hiley

IRK: Your flavor combos are as bold and daring as the latest looks on the Parisian runways. What’s your creative process for dreaming up and perfecting these delectable pairings?

Raamin: My creative process is so messy! It's all over the place. The first trials of a dessert are always so visually ugly but I just have to start making something and the ideas start rushing in. It's usually by the 2nd or 3rd attempt at a new dessert that I will have the final product. But the 1st is always a disaster lol. 

However, I always have the taste in my mind. I can imagine flavor associations in my brain and taste them (in my mind) before even tasting them in real life. So I already know what the flavor combinations will be and how I want the textures to be represented in the creation. I use my sense of smell to help me in this process. I have to smell everything. Then I start to write the recipes and make small changes to adjust for balance in salt/sugar/fat/ acid which ultimately contributes to the overall tasting. 

Exlusive Creation for Vogue - Candied Kumquat / Yuzu / Citron Caviar / Lemon / Vanilla Chantilly Donut. Photo by: Nathalie Mohadjer

IRK: What’s next for the fashion-forward Momzy Donuts? Any exciting new projects or flavors that we should be on the lookout for?

Raamin: We are thinking of taking Momzi to the USA and the Middle East, to begin with, and then we will see. For new flavors, I never give out my secrets beforehand. You will have to wait and see ;)

___

Check Out Momzi Donuts' Instagram Here