We caught up with the brilliant and insightful Nichole Williscroft a few weeks ago and have shared our conversation below.

Nichole, thanks for taking the time to share your stories with us today How did you come up with the idea for your business?

MochiDot Donuts was born in a moment of uncertainty—and hope.

It was during the height of the COVID-19 pandemic. Like many people, I found myself laid off from my job, leaving a company that had drained me emotionally and left me feeling like I had nothing left to give. It was one of those moments where you’re forced to pause and ask yourself, What now?

During that time, my sister Rebeckah introduced the idea of mochi donuts. Neither of us had culinary backgrounds, but something about the concept lit a spark—this combination of curiosity, nostalgia, and a desire to create something joyful. We started researching, experimenting, testing recipes, and diving into the craft with a level of intention and care we’d never imagined. What began as an idea around the kitchen table slowly evolved into a brand and, eventually, a business.

There was no master plan at first—just a gut feeling that this could be something special. Phoenix didn’t have many mochi donut shops at the time, and we felt there was both a gap and an opportunity. We weren’t just introducing a product; we were introducing an experience rooted in culture, community, and creativity. We wanted to create a space in Central Phoenix that reflected more Asian American representation and brought flavors people could connect to—whether through nostalgia or pure discovery.

The idea felt worthwhile because it had depth. We weren’t solving a crisis, but we were filling a void—bringing new flavors, textures, and energy to the local food scene. And most importantly, we believed in the why. That belief helped carry us through months of build-out, learning how to make mochi donuts, curating a menu from the ground up, and officially opening our doors in March 2023.

It’s been hard. The physical demands, the emotional rollercoaster, the mental fatigue—it’s all very real. But we keep coming back to our purpose: to bring joy through food, to share something meaningful, and to build something rooted in care and culture. That’s what keeps our eyes on the horizon.

As always, we appreciate you sharing your insights and we’ve got a few more questions for you, but before we get to all of that can you take a minute to introduce yourself and give our readers some of your back background and context?

Hi! I’m Nichole Williscroft, co-founder of mochidot donuts in Central Phoenix. We’re a small, asian women owned, family-run shop focused on handcrafted mochi-style donuts—a cross between traditional donuts and chewy mochi, with flavors that range from Asian-inspired to nostalgic to just plain fun.

Our journey into this industry wasn’t conventional. I come from a completely different field, and so does my husband Brian, who now runs the day-to-day operations of our shop. I manage marketing, operations, and jump in on weekends and holidays. My sister Rebeckah and her husband James lend their hands whenever they’re in town. We didn’t have a food background—but we had passion, purpose, and a willingness to learn everything from the beginning.

At mochidot, we’re not just selling donuts. We’re creating an experience. Every flavor on our menu is rooted in intention—whether it’s a nod to traditional Asian ingredients, a reimagined classic, or a limited-time flavor that sparks joy. Our donuts are made fresh, with a focus on texture, design, and taste, and we take pride in the craft behind each one.

What sets us apart is our commitment to storytelling through food. We want people to come in and feel something—whether it’s nostalgia, delight, curiosity, or connection. We want to be a place where people discover new flavors, feel seen, and feel welcome.

We’re most proud of how far we’ve come in such a short time, especially having started from scratch with no culinary training. But more than that, we’re proud of staying true to our roots and vision. We’ve created something that feels intentional and joyful, and we’re proud to be contributing to greater Asian representation in Phoenix’s food landscape.

To anyone discovering us for the first time: mochidot is about more than donuts. It’s about creativity, community, and culture—wrapped up in something delicious. We hope you’ll stop by, try something new, and leave feeling just a little brighter.

Let’s talk about resilience next – do you have a story you can share with us?

mochidot donuts is, at its core, a story of resilience. The idea was born during COVID, a time when the world felt heavy and uncertain. I had just been laid off—a moment that left me feeling emotionally depleted, questioning my sense of worth and direction. Like so many others, I found myself standing in a space of “what now?” with no roadmap.

That’s when my sister Rebeckah brought up the idea of mochi donuts. It wasn’t some big lightbulb moment. It was quiet, simple—curiosity mixed with a bit of hope. And that seed slowly grew. We knew nothing about running a food business. No culinary background, no business school plan—just research, trial and error, and a lot of grit. Every step in building mochidot—from learning how to make the product, to curating a menu, to managing the shop buildout ourselves—was a first for us. Every step was a lesson.

But resilience hasn’t just been about starting the business. It’s in the day-to-day. The early mornings, the late nights, the constant problem-solving. The small tasks no one sees, the energy it takes to stay motivated when things get tough, the emotional and physical toll that comes with trying to build something real from the ground up. And still—we show up. We keep going. Because we believe in what we’re creating.

Resilience, to me, is that quiet persistence. The decision to keep putting one foot in front of the other, even when it’s hard. And that’s what continues to drive us every single day.

How about pivoting – can you share the story of a time you’ve had to pivot?

We’re actually in the middle of a pivot right now. Since opening mochidot, our focus has been on delivering a high-quality mochi donut experience—but as we’ve grown, we’ve seen the opportunity (and the need) to expand thoughtfully, particularly into coffee.

Adding a coffee program may sound simple on the surface, but it fundamentally changes how we operate. It impacts everything—staffing, workflow, training, equipment, and even the pace of service. It’s a pivot that requires intention, not just ambition. We’re constantly asking ourselves: How do we scale without compromising what makes mochidot special? How do we grow while maintaining the quality and experience that brought people in to begin with?

This shift is teaching us—again—that growth isn’t just about adding more. It’s about understanding the ripple effects of every decision. It’s a slower, more deliberate pivot, but it’s rooted in the same values we started with: joy, connection, and care.

And like everything else in this journey, we’re learning as we go. It’s not easy, but it’s exciting—and we’re trusting the process as we move forward.

Contact Info:

• Website: https://mochidot.com
• Instagram: https://www.instagram.com/mochidotdonuts/
• Facebook: https://www.facebook.com/mochidotdonuts

Image Credits

O’Shea Tometi and Marissa Amber