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.