Gypsy’s been getting a lot of great press. Here are some links to coverage in publications and media outlets big and small.
MSNBC’s show Your Business spent time in Nyack, talking to business owners about the challenges and benefits of being a small business in a small village. Gypsy is proud to have been part of this interview, here you can watch Gypsy’s owner David Schloss talking with JJ Ramberg about the idea that in a village like Nyack, there’s no such thing as a competitor. Each business is part of the fabric of Nyack and supporting one business is support in all of them.
Jump to 1:43 if you’d like to go right about 1:10 if you’d like to head right into the segment on Gypsy with a wonderful lead-in by our mayor Jen White.
We’re pretty proud of this one, as we’re not even located in Westchester but were singled out in their annual Westchester The Ultimate Food Lover’s Guide. Not only did they rave about our donuts and coffee, but they’re practically begging us to come to Westchester. (You hear that investors? Give us a ring!)
Here’s what the magazine had to say. (You can jump directly to the online version of this here in the dessert section.)
Popular with the cyclist set, Gypsy Donuts of Nyack, New York, are not your cakey sugar-bomb dessert donuts but instead less sweet, springy varieties baked daily that are more suited for breakfast. The best part—not a hint of grease. Another bonus: they serve the Queen Mother of Coffee: Stumptown. Donut flavors change often but look for maple bacon, salted caramel, triple berry jam, and cannoli-cream-filled. And while there are no guarantees in life, if a location were to open in Westchester, there might be a Best Of selection in Gypsy’s future. Just saying.
This month I was a contributor to Fresh Cup magazine (an excellent journal for the coffee shop) and provided an article on social media and the coffee house. I could probably have written a book on the topic, thanks to the various different social media tools available, but this was an overview of the methods and messages for the shop owner.
You can download the article here as a PDF.
The New York Times runs a multi-page article chronicling the exodus of hipsters from Brooklyn to the suburbs as they have kids and are priced out of the area. In the sidebar for the article (found here) they cite Gypsy Donut and Art Cafe as Nyack standouts.
Oddly, this article exactly mimics the Journal News piece we were featured in a year ago on the same topic, only with the perspective of the Brooklyn end of the story.
Scruffy bohemians cross the Tappan Zee Bridge into Rockland County to find all the comforts of Brooklyn: a farmers’ market, haute doughnuts covered in maple bacon from Gypsy Donut and Espresso Bar, and Blue Bottle Coffee from the Art Café.
Gypsy is profiled by the New York Times as one of several great spots to get yummy treats and coffee.
The New York Times writes
Notorious after a few short months for their maple-bacon glazed doughnuts, Gypsy Donut and Espresso Bar, tucked along a side street in Nyack, draws a steady stream of commuters, mothers with toddlers, local bohemians and at least one caffeine-stoked film director (Jonathan Demme is a regular).
Gypsy uses Stumptown Coffee, roasted in Brooklyn and a cult favorite. Eric Brown, a barista who pulled a double-shot espresso with enviable crema, showed a visitor how to make a traditional fern on the surface of a latte. “I can do a bird, I can do a Native American with a headdress,” said Mr. Brown, a Starbucks alumnus. “People say, ‘I don’t want to drink it because it’s so beautiful.’ ”
Coffee drinks — dripped, cold brewed, poured over, French pressed, siphoned, Chemexed or expressed — are $1.75 to $4.50.
Doughnuts, both cake and yeast-raised, are in the handcrafted, locavore style: salted caramel; fig with merlot glaze; orange cream with plum glaze; chocolate ganache with peanut-butter-and-cream-cheese frosting; raspberry with pistachios; and cardamom-and-rose-water soaked ($1.95 to $2.75).
David Schloss and B. J. Allen, who own the business with Danielle Watson, did most of the demolition and construction work themselves. “We built it,” Mr. Schloss said wryly.
Hipster artifacts on display include a manual typewriter, repurposed-wood counters and multicolored alphabet magnets spelling out the drink selection. Daily doughnuts and assorted baked goods are listed on a white board under the multilingual heading “Le Menu des Donuts y Autre Chose.”
Gypsy Donut and Espresso Bar, 18 North Franklin Street, Nyack, (855) GET-DONUT or gypsydonut.staging.wpengine.com. Sunday through Thursday, 7 a.m. to 6 p.m.; Friday and Saturday, 7 a.m. to 8 p.m. Also on weekends at Piermont Bicycle Connection, 215 Ash Street, Piermont.
Perka, the creator of our loyalty app, regularly spotlights businesses using their tools. In this blog post Zach compares the reward program for Dunkin’ vs. ours.
Gypsy Donut owners David and B.J. are classic independent entrepreneurs: smart, tech-savvy, and ready to try innovative strategies. They funded Gypsy Donut’s launch viaKickstarter and opened their first store in April 2012, followed by a second in September.
Gypsy Donut opened their doors with a Perka program in place – a best practice Perka recommends, since it allows businesses to seed their customer marketing database and makes loyalty core to the business plan. Customer response has been overwhelmingly positive: as of November, Gypsy Donus has welcomed over 3,000 Perka visits, logged over 6,000 product punches and given away 500+ freebies.
Like Dunkin’ Donuts, Gypsy Donut can send customers mobile offers via Perka, targeted either by location or customer purchasing patterns. For example: if Gypsy wanted to move day-old donuts in a specialty flavor in their Nyack store, with Perka they can create a limited-time offer and send it to Nyack customers who’ve bought that flavor in the past.
Gypsy Donut’s mobile loyalty program, powered by Perka, actually goes several step further than Dunkin’ Donuts’. Gypsy Donut jump-started their Facebook following with a Perka “Like Us” special. Customers “liked” Gypsy Donut’s Facebook page to unlock the deal on their Perka app, then claimed the offer at the cashier. Perka social media specials help businesses like Gypsy Donut boost their social fanbase and turn “likes” into sales.
Small businesses using Kickstarter to successfully launch in Rockland, featuring Gypsy.
From that piece
Why they did it: Schloss and Allen, two of the partners behind the coffee and artisanal doughnut shop, covered between 10 and 20 percent of the business’ startup costs through Kickstarter. Gypsy Donut opened in Nyack in May. “The real advantage was the ability for people to feel they were part of what we did,” says Schloss, whose pledge incentives included a free cup of coffee for life. “Turning to Kickstarter gave us the opportunity to say, ‘This is our story, help support us and we’ll help support you.’ ”
What they knew going in: In order to run a successful crowd-funding campaign, it’s important to offer something the community wants, says Schloss. People looking to sell a specialty food that’s already available locally may be disappointed at the response — and fail to achieve their goal, he says.
What they learned: “The video aspect is huge, because you can only write so much about how you’re looking forward to running a business,” says Schloss, whose Kickstarter video shows him and Allen making an earnest pitch to the cameras. The video allowed them to explain their focus on fair-trade ingredients and labor. “They see you really feel that way and they want to be a part of it.”
Surprising discovery: “There’s a weird psychological phenomenon that once you reach your funding level, the funding speeds up,” says Schloss. That’s an important consideration for a site like Kickstarter, which doesn’t let you keep the donations if you don’t reach your goal. “I think it makes sense to under-promise and over-deliver,” adds Schloss. “You ask for $10,000 when you need $15,000 or $20,000, and you hope you get above your limit. If you ask for 10, you might get 15. But if you ask for 20, you might get 15, and then you can’t keep it.”
In this four-page article (which we can’t find directly online, only this gallery from the piece) The Journal News profiled the village of Nyack, it’s arts-and-creative background and featured Gypsy as an example of this trend. This was only fitting since it was our T-Shirt reading “Brooklyn is the new Portland, Nyack is the New Brooklyn” that inspired this.
This is a PDF version of the article, but not hosted on LoHud.com
In this print magazine shop owner David Schloss profiles Gypsy Donut and how the store was shaped to welcome all sorts of customers, including our base of loyal cyclists. (Digital subscription is required to view the full article.)
Changing one ingredient may seem inconsequential for an entire eatery, but for Nyack’s Gypsy Donut, it’s a complete overhaul.
The ingredient? Yeast. The North Franklin Street sweets and coffee shop—which opened in April—is now stocking up on yeast donuts instead of cake donuts.
“Cake donuts are more dense, more sweet, while yeast-based donuts are more like Krispy Kreme donuts,” explained manager Eric Brown.
“We’ve removed the cake donuts until this fall, when they’ll surface as our cider donuts,” added co-owner and founded David Schloss on the business’ blog.
Another change are the boots on the ground in the kitchen—new chef Tanya is a graduate of Johnson and Wales, and pastry doyenne.
“She does great things for our recipes,” Brown said. “She’s making things from scratch that we were previously buying.”
Take, for example, her homemade peanut butter, now used as a topping on certain donuts.
Amid the transformations remains one constant, thought: Gypsy Donut’s most sought-after treat, the maple bacon donut.
“It’s still the most popular,” Brown said. “But we have revamped the recipe, you can taste the maple more. We’re using high-quality maple syrup, and cooking the bacon in it.”
This was mostly a photo gallery article covering us on National Donut Day.
Quick review of the shop.
Nyack’s newest eatery had an impressive output during its opening weekend: 2,000 donuts in a matter of days.
And in between batches, they sold out.
Gypsy Donut at 18 North Franklin Street opened its doors April 27 to an eager village—the shop, owned by three local families, had been previewing their recipes and wares online and at various events.
Now they’re fully operational, and open seven days a week from 7 a.m. to 6 p.m.
“It’s a good time for local food,” said David Schloss, one of Gypsy’s owners, Tuesday afternoon from behind the counter. Schloss was preparing a round of maple-bacon donuts, the business’ most popular treat so far.
“I could sell nothing but these and probably still sell out everyday,” he added.
Schloss describes donuts as a “flexible concept”—as long as it’s round and tasty, they’ll make it. In the near future, Schloss and others will churn out key lime mousse donuts and apple-filled donuts.
Nyackers lamented the loss of Gracie’s Ravioli last winter, but, almost one year later, it turns out there’s good news with the bad.
Taking the place of the Italian shop will be Gypsy Donut, the creation of three local families—and named for one venerated pet dog. The coffee-and-donut shop is slated to open on North Franklin Street in March of this year.
David Schloss, one of the owners, teamed up with his wife Abagail, friends B.J. and Maia, and the Watsons—owners of Eyevolution Optique on Main Street—to begin the venture. Schloss and his wife have experience with start-ups; B.J. and Maya are a skilled carpenter and catering duo, and the Watsons bring eight years of business acumen.
The concept evolved over the past several years, Schloss explained, with ideas hammered out over brunches or beers. At first, Gyupsy Donut was to be a mobile catering truck—but the owners decided on a more permanent homebase.
“We wanted to be customer-facing, and enjoy the retail experience,” Schloss said. “And two months ago, we said, ‘let’s pull the trigger. Let’s do this.'”
Schloss noted Gypsy’s offerings will be as diverse as its owners’ expertise. “Our model is not just to produce glazed donuts,” he said. “We’ll try to put out some head-turning donuts—we’ve already got some great recipes.”
On the tentative roster now are red velvet and fruit-filled donuts. The menu will change often, Schloss said, and Nyackers can stay posted on what’s happening in the kitchen through blogs and social media.
(Want to suggest a donut? Click here.)
The coffee will be provided by Stumptown Coffee, a Portland, OR-based bean roaster.
And though Gyspy Donut is opening amid a few blocks packed with eateries, Schloss isn’t concerned—and neither is the competition. Cris Spezial of Nyack Gourmet was quick to offer some of his equipment to the cause, and Matt Hudson of the Hudson House gladly opened his kitchen’s doors to Schloss and company.
“As a longtime Nyack person I’m not surprised,” Schloss said of the hospitality. “But I’m thrilled.”
“People have been fantastic,” he added, noting hardly a day goes by that he’s not stopped on Main Street or Broadway with a donut suggestion, or words of encouragement.
Schloss noted end-of-March is the indefinite opening day; there are still health department and building department hurdles to jump. But when the doors open, customers will see exposed brick and wood re-purposed from a historic Nyack blaze—”it’s sort of a hipster aesthetic,” Schloss said.
Also planned is delivery (by bike), late hours and in-store events. Extra donuts will be donated to the village’s hungry. The shop is also taking donations for start-up costs on Kickstart, having raised close to $7,000 as of Monday, Jan. 9.
18 North Franklin Street
Nyack, NY 10960
(That's 1/2 block north of the corner of Main Street.)
6:30 a.m. until 9 p.m. Monday
6:30 a.m. until 9 p.m. Tuesday
6:30 a.m. until 9 p.m. Wednesday
6:30 a.m. until 11 p.m. Thursday
6:30 a.m. until 11 p.m. Friday
7:00 a.m. until 11 p.m. Saturday
7:00 a.m. until 9 p.m. Sunday
Alcohol served after 3:00 p.m. daily.
Phone: 845 353 5300