A father's love and determination have led to a sweet success story, but it's not just about the doughnuts. Ryan Panchoo's journey began with heartbreak and a desire to create a world where no child feels left out.
In the heart of West Midlands, Eleanor Lawson brings us the inspiring tale of Borough 22 Doughnuts. Ryan, a former bricklayer turned property investor, embarked on a mission to develop allergy-friendly treats for his children, who faced the challenge of food intolerances.
"My kids would be so excited to see their friends, but as soon as the food came out, it was just disappointment and segregation because they were so isolated."
Despite having no culinary background, Ryan's passion drove him to create delicious, allergen-free treats. Over a decade later, Borough 22 Doughnuts has earned multiple awards, offering vegan, gluten-free, and nut-free delights that are also Halal and Kosher-certified. But here's where it gets controversial...
Ryan's journey wasn't just about creating a business; it was about challenging the stigma around 'free-from' food. He wanted to prove that allergen-friendly food could be not only safe but also mouth-watering.
"The food they have is safe for them but it's just boring, it's bland. I really felt for them, and that was the catalyst for kickstarting the company."
After years of experimentation, Ryan perfected the art of deep-fried, allergen-friendly doughnuts. He registered Borough 22 Doughnuts as an official company in 2023, with a mission to make his treats "as inclusive as possible."
All of Borough 22's doughnuts are dairy-free, gluten-free, and made in a nut-free environment. The company sources its oats from the UK's only certified gluten-free oat farm, ensuring the highest standards.
Since its inception, the 'free from' sector has exploded, with an annual value of £4.2 billion to the UK economy. But Ryan believes there's more to it than just business. He sees it as an opportunity to create a more inclusive food culture.
"The aim for me is to make these doughnuts as inclusive as possible so that nobody has to feel isolated, like I experienced with my children."
And this is the part most people miss: while awareness of allergies has grown, Ryan argues that many companies approach catering to allergies with a 'tick box' mentality. He believes that true inclusivity goes beyond ticking boxes; it's about creating amazing food that just happens to be free from allergens.
Borough 22 Doughnuts' pop-up in Birmingham's Selfridges is a testament to Ryan's vision. If the brand thrives, there's a chance it could become a permanent fixture in the city. Ryan's story is a reminder that sometimes, the most inspiring journeys start with a simple act of love and a desire to make a difference.
So, what do you think? Is the 'free from' movement about more than just business? Should companies focus on creating truly inclusive food experiences? We'd love to hear your thoughts in the comments!
