Max'd Out Donuts, founded by seasoned pastry chef and Miami native Max Santiago, has closed. The doughnut shop took to Instagram on Wednesday, December 4, to share the news with its followers.
The caption reads, "It is with a heavy heart that we must announce we are closing our doors. We have enjoyed serving South Florida with the best donuts we could make. Unfortunately, due to unforeseen circumstances, we are unable to continue to serve you. A heartfelt thank you to our community who supported us over the last two years, and to our unbelievable staff who have stuck in there with us through it all."
In less than 24 hours, the post racked up more than 600 likes and 200 comments, with comments ranging from "Chef Melena was making magic over there. Will miss these amazing donuts! Gonna go cry now" and "This cannot be — these are the best donuts in Florida!" to "What?! This is by far the best donut shop in South Florida" and "Oh no, you're the best donuts in the city! Wishing you all the best."
New Times has long covered Santiago's journey from executive pastry chef of Salty Donut to local entrepreneur turned doughnut shop founder. New Times went so far as to coin him the "Doughnut King of Miami" in a 2018 story on his career, and just last year, Max'd Out Donuts was named New Times' Best Doughnuts in the 2023 edition of Best of Miami.
Pastry chef Max Santiago, a Miami native, has been in the business of pastries for three decades.
Max Santiago photo
How Did He Become the "Doughnut King" of Miami?
Max'd Out Donuts quickly grew a devoted clientele thanks to Santiago's recipes and longtime history in the pastry industry.In 2017, after helping to start perhaps the city's most famous dessert concept, Salty Donut, which has since become Miami's most successful, homegrown doughnut shop turned full-fledged eatery with locations across the country, Santiago hit the road. He opened a place in New York and consulted at some Miami restaurants.
However, he couldn't forget those early days in Wynwood when people would line up around the block for a maple bacon treat — and brioche doughnuts drew him back in.
Max'd Out Donuts was known for chef Max Santiago's pastry-inspired doughnuts and doughnut holes made from a proprietary 24-hour raised brioche dough.
Screenshot via Instagram/@maxdoutdonuts
The shop was known for its pastry-inspired doughnuts and doughnut holes made from a proprietary 24-hour raised brioche dough.
While the menu offered an endlessly rotating selection of Santiago's colorful and confection-filled recipe creations, vegan and gluten-free options were especially popular to those with allergies in the community, as were staples like "the O.G." made with 24-hour raised brioche dough and a buttermilk-vanilla bean glaze.
Santiago is currently the executive pastry chef, recipe developer, and cofounder of Blueprint Cookies, which has locations in Fort Lauderdale, Plantation, Boca Raton, and Philadelphia.
