Happy 2014! Mark started making doughnuts in 1994 — 20 years ago this year! So, to start off the year, we’re bringing back two classics: ORANGE and PISTACHIO. ORANGE was one of the first glazes Mark created when he had … Continue reading
We close early at 7 p.m. on New Year’s Eve (Dec. 31) and will be closed January 1. When we reopen Jan. 2, PISTACHIO and ORANGE doughnuts will be back on the menu.
We’re closed Dec. 25, 26 and January 1. On New Year’s Eve, we’ll be open until 7 p.m. HAPPY HOLIDAYS!
Want to see the bicycle Mark Isreal used to deliver doughnuts in the early days of Doughnut Plant? Check out the upcoming exhibit “Keep Your Eye Upon the Donut” at The City Reliquary in Brooklyn. It explores the history of … Continue reading
Hanukkah, Oh Hanukkah, gather ’round the table, we’ll give you a treat… Hanukkah, the Jewish Festival of Lights, arrives at sundown on Wednesday, November 27, and our jelly doughseeds are back on the menu starting Tuesday! It’s a tradition to … Continue reading
See why Trotter Mag thinks our “gooey, chewy and oversized delicacies” and “genius jelly-filled squares” are the best doughnuts in NYC.
Introducing something to give coffee drinkers a lot to celebrate: Intelligentsia Coffee’s annual Celebration blend is now available at Doughnut Plant. Intelligentsia built this year’s limited edition Celebration blend with two vibrant East African coffees — Ethiopia Kurim and Kenya … Continue reading
“Doughnut Plant is one of Gothamist’s go-tos, and for good reason, as each one of their doughy masterpieces is a deep-fried work of art. But though we love them all almost equally, the Tres Leches doughnut is a King among … Continue reading
Delicious concord grapes are back at the Greenmarket, so we’re bringing back our CONCORD GRAPE doughseed, while supplies last. We use the grapes in the jam and glaze. Mark is constantly creating new flavors, inspired by ingredients he finds at … Continue reading
“The best quotes from the French chef’s talk with Niki Russ Federman, Garrett Oliver, and Mark Isreal” from The Daily Meal. Photo: Michael George, courtesy of French Institute Alliance Française (FIAF)