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The Country Club of Virginia’s Pastry Team Introduces Daily Doughnut Program

The CC of Virginia’s membership is family-centric, and both healthy options and sweets do well for grab-and-go. The daily doughnut program, led by Executive Pastry Chef Jessica Quiet is among the member favorites.

By Isabelle Gustafson, Senior Editor, Club + Resort Chef | May 14, 2026

Cool Springs Cafe at The Country Club of Virginia in Richmond, Va., serves around 500 covers a day, and doughnuts are the top seller.

“It’s been a dream to have a pastry shop,” says Executive Pastry Chef Jessica Quiet, “but right now, the Cool Springs Cafe is the avenue for creative grab-and-go items.”

Quiet and her team (six full-time pastry staff) started the rotational, daily doughnut program about a year ago. Each day of the week is a different offer, and Thursday is a mystery doughnut.

“Every week, somebody on the team throws their hat in the ring, and they get to come up with something that they’ve seen trending or something that is familiar to them,” Quiet says. “We’ve done ube, we’ve done banana pudding, we’ve done peach cobbler. We did a blueberry pancake doughnut with little mini blueberry pancakes on top, a peach cobbler doughnut, strawberry matcha, Key lime pie.”

Every week is different, and the team has not repeated a flavor since the program began.

“The members are really excited to see what we come up with,” Quiet says. “We have members who come in super early for the daily donut. They get really excited.”

In addition to doughnuts, the cafe is stocked with a variety of sweet and savory daily croissants, cookies, Danishes, macarons, gourmet chocolate bars, pizza, and protein bars, all housemade.

On March 1, Quiet and her team began making housemade ice cream, packaged in pints for grab-and-go convenience.

“Members can purchase a pint for $12, or they can turn it into a sundae kit to take home for the kids, with a jar of housemade chocolate sauce, housemade salted caramel, and containers of different sprinkles,” Quiet says.

Among the favorite flavors is the signature CCV Cookie—chocolate chip cookie with toffee bits.

At the 2026 Chef to Chef Conference, Quiet says she was inspired by another chef to ask for a gelato machine to open a little gelato shop by the pool, to offer alongside other poolside favorites like burgers, hot dogs, and sandwiches next season.

Sweets like doughnuts and cookies perform well (the signature CCV Cookies sell around 1,200 per month), but healthy offers like the housemade protein bars perform well, too, Quiet says, given the club’s family-centric membership.

About The Author

Isabelle Gustafson, Senior Editor, Club + Resort Chef

Isabelle Gustafson is the Senior Editor for Club + Resort Chef, which offers ideas, strategies and recipes for chefs and other professionals in the club and resort segment of culinary. Alongside Editorial Director Joanna DeChellis and the broader WTWH Media team, Isabelle works directly on C+RC’s digital and print media operations, as well as the Club + Resort Chef Association, PlateCraft, and the Chef to Chef Conference.

Isabelle holds a Bachelor of Journalism from the Missouri School of Journalism with a Certificate in Multicultural Studies. She studied in Spain, received her TEFL Certification in Peru and taught English in South Korea. In addition to writing and editing several award-winning pieces, in 2023, she was granted the American Society of Business Press Editors’ (ASBPE) Young Leader Scholarship. You can connect with Isabelle via LinkedIn at linkedin.com/in/isabellegustafson or email: [email protected].

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PlateCraft

https://youtu.be/2FMew_1aY9A

Chef to Chef Conference

https://youtu.be/aOZc9QDWWWk

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  • Home
  • Profiles
  • F+B
    • Culinary
    • Banquets
    • Pastry
    • Beverage
    • Recipes
  • Certification
  • 40 Under 40
    • Class of 2026
    • Class of 2025
    • Class of 2024
    • Order: Commemorative Plaque
  • Films
    • Watch: Inside Ocean Reef
    • Watch: All Ships Rise
  • Resources
    • Reports + Playbooks
      • The Chef’s Table Cookbook
      • Make Yourself Hirable: A Playbook
      • Salary Survey Data
      • Grand Gatherings: The Banquet Cookbook
      • 2025: Hottest Food Trends
    • Master Class
    • C+R Talks
    • C+RC Association
    • Digital Issues
    • Submit Industry News
  • Chef to Chef
    • Register for Chef to Chef
    • Chef of the Year
    • Chef to Chef On Demand
  • Hall of Fame
    • Selection Process + Nomination Form
  • Advertise
  • Subscribe