on one of those rare spring-like weekends this past march, hubs and i decided to wander over to the doughnut plant in the lower east side. we waited online for a good hour before we got the chance to place our order up at the counter. (don’t let the line outside of the store deceive you. it snakes around a bit more inside the store). sometimes the door to the kitchen swings open, and you can peek at the inner workings of a doughnut plant. i mostly saw a rather large mess (which didn’t inspire much confidence in the sanitation conditions in which the doughnuts are made. but hey, everything here gets fried or doused in sugar, thereby killing any bacteria that might lurk).
i really wanted a vanilla glazed doughnut and a tres leches, but they were out and the next batch wouldn’t be available for another hour. ugh! so i got a creme brulee doughnut and an organic orange yeast doughnut, stuffed nicely into a brown paper bag.
is it better than the average doughnut? most definitely and the flavours are wonderfully inventive!
would i wait an hour again? probably not. i love doughnuts, but finding doughnuts that aren’t overly sweet (like these and so many others) is not an easy feat.
379 Grand Street
New York, NY 10002
Tue-Sun: 6:30 am – 6:30 pm