Melbourne’s Donut Boy Morgan Hipworth: Secrets of Success

Morgan Hipworth

Morgan Hipworth, whose mouth-watering donuts took Melbourne by storm, plans to take up business management at school this year. The 15-year-old pastry chef also wants to do accounting and enrol in a hospitality course next year to qualify him as a chef.

Hipworth’s success started at Caulfield cafe in 2013. Fortunately, the staff decided to give Hipworth a shot and ordered his creations. Since then, his donuts, which often come topped with syringes, has been in-demand in sex cafes around Melbourne.

When asked about his talent, the 15-year-old says he is largely self-taught. He used to cook all day and set up the dining room every Saturday and Sunday.

Bistro Morgan Doughnuts as far as the eye can see 😍 @kitty.burns

A photo posted by BISTRO MORGAN (@bistromorgan) on

He would invite his parents and grandparents to get a taste of his three course meal. He used to call it Bistro Morgan, which his restaurant is named after from.

Bistro Morgan has grown and currently, is open 40 hours a week. Apparently, Hipworth makes around 500 donuts for six cafes. And so far, he has made 1,500 different kinds of donuts.

Despite this huge success, Hipworth is a practical boy and he is aware that he needs to have some kind of back-up plans. He aims to study business management this year and take up hospitality course next year, adding that “Donuts might not always be the flavour of the month.”

Eventually, Hipworth would want to have his own restaurants and cafes once everything goes as planned. He also hopes to be one of the best in the world.

The 15-year-old Morgan points out: “That’s still my plan. I want fine dining restaurants, you know, top 100 in the world — right down to a casual bistro and then to an everyday cafe.”

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