Donut Snob: Discriminating Against Inferior Raised Donuts
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...
Leonard’s Bakery: Going the Extra Miles for Malasadas
Surfing for the first time resulted in tired shoulders, scuffed knees and bloody, rock-raked fingers, but more importantly, some memorable rides and views of Diamond Head. After the final ride, which nearly took to...
Tex Drive In: Delivering Big Island Donut Satisfaction
Prior to my first Hawaiian trip, it was pretty much a certainty that the hole-free, Portuguese-inspired, plantation-era donut called the malasada would enter my life soon after landing. They did, on day two, near...
Psycho Donuts: Tasty Fried Dough That Puts Sanity to the Test
If you’re a fan of restraint, Psycho Donuts probably isn’t for you. Jordan Zweigoron and Web Granger’s eye-popping donut shop dazzles in a Campbell strip mall, makes Portland’s Voodoo Doughnut seem like a childish...
Interview: pastry chef Waylynn Lucas (fōnuts)
Waylynn Lucas spent her first eight years in L.A. before her mom moved the family to Steamboat Springs, Colorado. She started working at restaurants at age 12, and after returning to Los Angeles at...
Sublime Doughnuts: Making Artisan Donuts Fun in Atlanta
Artisan doughnuts are sweeping the nation, and while places like Doughnut Plant in Manhattan and Dynamo Donuts in San Francisco may be at the pinnacle of the movement, with impeccable ingredients and near faultless...
