The story behind the doughy bun that has become a household name is pretty simple: It’s a simple, fluffy, airy doughy biscuit made with an egg and flour mixture.
In the early 1960s, Carol Baker was an American actress who was working as a dancer in Paris.
Her name stuck and she became a star in her hometown.
In 1967, she appeared in the Broadway musical “The Sound of Music,” and in the next year, she starred in “The Adventures of Huckleberry Finn,” an Oscar-winning musical about a young black boy.
In 1973, Carole Baker left her career as an actress and married writer, playwright and director Richard Curtis.
Her second husband, Frank Curtis, was the son of an African-American preacher and the grandson of the late Rev. Martin Luther King Jr. Carole, in her later years, was a prolific and accomplished author, and her books, including “Doughy Biscuits” and “The Doughy Bun,” have been translated into dozens of languages.
Carol started her own doughy biscuits, the first of which sold for $3.99 in 1962.
It was an instant hit.
In 1975, she opened the Baker Doughy Bakery in New York City, where the dough is made, and opened another bakery in Washington, D.C. The Baker Doughty Bakery has since expanded to 20 locations and is now one of the largest bakeries in the world.
In 2018, Caro’s Dough was named one of Time magazine’s 50 Best New Restaurants.
A book, “Biscuits: A History,” was published in 2018 by the Baker Company and is a companion to the book.
The book features photos and information about the history of the original doughnuts, including recipes, recipes from the 1950s and 1960s and an essay by Caro Baker.
This story was produced by the NPR Food team.