Round and round and round. Today we launched our latest creation, the Ripple doughnut. It’s a doughnut in a doughnut in a doughnut. Three rings of doughnutty goodness. Grub Street calls it an “Inception-style pastry.” Doughnut Plant owner Mark Isreal … Continue reading
One of our most popular seasonal flavors, since we introduced it in 1994, is our PUMPKIN WITH SPICED PEPITAS doughnut! Now available in yeast, cake and a doughseed filled with fresh pumpkin cream.
‘Terrifico!’ Aunt Sponge cried out. ‘Magnifico! Splendifico!’ – “James and a Giant Peach” by Roald Dahl To celebrate 100 years since the birth of Roald Dahl, we’ve created a special MINI GIANT PEACH CAKE DOUGHNUT WITH MAGIC GREEN CRYSTALS. Make … Continue reading
Our limited edition Pecha Berry Pokéseed is selling out every day! When Pokémon Go was released a week ago, we learned that our NYC shops were part of the game: Chelsea, Brooklyn and Queens are Pokéstops and our Lower East … Continue reading
Doughpods mark the company’s first venture into savory doughnuts. The Daily Meal
From Vogue: “It’s the Carrot Cake doughnut that always brings visitors back to Mark Isreal’s Doughnut Plant (and the Crème Brûlée is a close second), but at the moment it’s his new savory offerings that are drawing the crowds. These … Continue reading
Doughnut Plant’s latest creation: DOUGHPODS. Savory filled yeast doughnuts. Read about them in The New York Times. Available starting Wednesday, May 18, at 11 a.m. at all four of our NYC locations.
In all the coverage of the Met Gala last night, you may have seen photos of comedian Amy Schumer with a tray of doughnuts. Those are not any doughnuts, they are Doughnut Plant mini cake doughnuts, made special for the … Continue reading
Doughnut Plant’s Crème Brûlée is one of New York City’s most iconic desserts, says Thrillist.
Today we introduce WHITEOUT, our latest filled cake doughnut! The BLACKOUT, Doughnut Plant’s tribute to Brooklyn’s Ebinger’s Bakery (1898-1972), has long been one of our most popular doughnuts, especially for chocolate lovers. Now we’ve made a version with white chocolate! … Continue reading