Morgan Hepworth works out of his family kitchen under the label Bistro Morgan, making around 700 overloaded Melbourne’s Doughnut by hand every weekend and supplying them to a number of cafés around the city.
Morgan is in Year 10 and works approximately 40 hours per week for his business. He has a huge variety of creations, with countless hours of research, experimentation, and refinement going into every mouthful.
According to The Weekly Review and Melbourne’s Doughnut, a week’s work is worth more than $2000 wholesale.
According to The Courier-Mail, Morgan wants to open his own cafés and fine dining restaurants when he’s older.
He’s currently studying business management and next year he will study accounting and hospitality.
![](https://bakingbusiness.com.au/wp-content/plugins/instagram-feed/img/placeholder.png" alt="@lowkey.northsydney you had us at warrigal chimichurri. No, at foccacia. No at the chimichurri...)
Lorraine Delaney
11 June
Why is it so hard to find written instructions for your recipes? At my age I can’t keep up with your super fast dialogue and there aren’t any buttons down below (or comments). Even searching Safari can’t find them (this time it was for your Homemade Finger Buns). Your recipes look so delicious and I feel even I can give it a go and have a reasonable success. Cheers.
Kelly James
30 June
Hi Lorraine, all of our recipes are on the website – click on ‘create’ to find recipes and Masterclasses. Hope this helps 🙂