Donut Snob: Discriminating Against Inferior Raised Donuts

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Donuts Los Angeles

Donut Snob's logo could pass for Mister Peanut, and also sports an impressive mustache.

Janeen Gudelj was working a 9-to-5 cubicle job and dreamed of opening a bakery. The woman with an “insatiable sweet tooth” wanted to “bring a new, fresh revival to a classic.” She read an article proclaiming LA as our nation’s donut capital and thought, “We have a ton of donuts here, but they are essentially the same thing on every block. We need something different, a donut shop LA can be known for. A shop that’s making small batches by hand, experimenting with off-the-wall flavors and using quality ingredients.” Given that, she launched the Donut Snob, a home donut delivery service that promises “snobbery at its yummiest.”

She set out to master the raised donut, and turned to the internet for advice. Her first batch was an “epic fail.” Gudelj said, “My yeast donuts looked more like pancakes and had the density of a cake donut.” However, she eventually got a rise out of dough, saying, “Once I had my dough recipe locked in, the fun part began with the endless flavor combinations of glazes and toppings.”

Donuts Los Angeles

Donut Snob combines style with substance and warrants consideration for L.A.’s best fried rings.

Recent donut offerings included the Campfire (basically S’mores) with milk chocolate ganache, graham cracker crumbs, and a torched handmade marshmallow; Razzy Lemon Lulu, featuring lemon zest glaze, a raspberry coulis core, and fresh raspberries; The Oinker with maple cinnamon orange zest glaze and bits of maple bacon; and The Berry Best, with cinnamon glaze, mixed berry coulis center, fresh raspberries, blueberries and blackberries.

She plans to rotate donuts seasonally and depending on what inspires her. “I want to give people flavors they have never dreamed they would eat on a donut,” said Gudelj. “The running joke with my friends and family is I’ll put anything on a donut and they might be right to a certain extent. I’m still trying to figure out a way to put Cheetos on a donut since it’s my favorite indulgence food.”

In making thousands of donuts, Gudelj has developed an appreciation for the “meticulous and detailed process. She said, “You really have to have a passion for the product to be making donuts from scratch. There’s a lot of love that goes into each one of these little guys!”

Beginning on June 29, Donut Snob will start serving “little guys” on Fridays, Saturdays and Sundays at CRAFTED at the Port of Los Angeles, an incubator space in San Pedro that can accommodate up to 500 handcrafted micro-businesses.

Donut Snob currently delivers to Los Angeles County and Ventura County. Gudelj has a minimum order of $36. At $3 a donut, that’s a dozen donuts. She also charges a $10 delivery fee. This could be pricey for some people, which brings us to Maxwell Anderson and Laurence Stallings, who wrote a famous World War I play that inspired two movies, asking, “What Price Glory?” We ask, What Price Donuts?


Joshua Lurie

Joshua Lurie founded FoodGPS in 2005. Read about him here.

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