nourish: Malasada World

Walking downtown Galt, you may have noticed a sweet, new smell at the corner of Dickson and Ainslie. That aroma belongs to Steven Chaves’ new Portuguese donut shop, Malasada World. The Cambridge-born cook brings twenty-five years of culinary prowess to the kitchen, creating vovó’s classic malasadas, as well as offering modern twists with local, seasonal ingredients.

A malasada can be described as a yeast-based, deep-fried, sugar-coated donut— but the actual process is not quite as simple. With work days starting as early as 3:30am, Steven portions, proofs, then fries his dough to ensure the most fresh product for the 8:00am opening time. Freshness is an ongoing motivation for Steven, as he aims to have “as much local as possible.” (Having a storefront located a few steps from Cambridge’s farmers’ market definitely makes things easier!) If there’s one this you should add on your to-do list this summer, it’s sink your teeth into a warm, just-sugared malasada, then wash it down with an ice-cold Sumol.

Malasada World offers three types of malasadas: traditional, Hawaiian, and signature creations. The traditional malasada is hand-stretched and coated in cinnamon sugar— the perfect treat the cap off any meal, or, perhaps, a midday snack in the summer sunshine. Hawaiian malasadas are filled with a number of surprises, usually a custard or chocolate. In the 19^th century, an increasing number of workers were needed in Hawaii in response to its growing sugar and pineapple industries. Portuguese workers responded to this need and took with them the malasada recipe, where it slowly evolved into the sweet pastry it is today. Stevens warns that these stuffed donuts are “truly explosive”, and they are— make sure to ask for extra napkins! Steven’s most recent signature creations include traditional malasadas topped with custard and fresh fruit, in addition to a malasada generously covered with the nata one would recognize from oh-too-delicious Portuguese custard tarts. Steven calls this creation the doughnata.

Malasada World celebrated their grand opening on the 11^th of June. One month later, Steven wishes to thank the community for their wonderful reception, as well as doubling the amount of likes and follows on their social media since their grand opening. With more than 1,100 likes on Facebook and more than 700 followers on Instagram, Malasada World is on its way to becoming a household name.

“We strive to have a consistently fresh and high quality product for our guests,” Steven shares as he looks over to his partner Gabriela. Beyond the product, Steven and Gabriela were warm and inviting and enthusiastic to share the history of their product as well as explain the many malasadas available. Bringing a dozen assorted malasadas to the architecture campus, student hands quickly swept them up, then, with a half-full mouth, asked where I managed to find such wonderful donuts. If you’re interested in ordering a dozen (or more) yourself, make sure to let the owners know ahead of time, as Malasada World’s donuts sell like, well, hotcakes.

nourish is an ongoing review series of food purveyors within reach of UWSA students. If you are interested in contributing to this series or have related inquiries/concerns, please email bridge@waterlooarchitecture.com.