Our housemade PLANT JAM and PLANT PEANUT BUTTER are in today’s Front Burner column, by Florence Fabricant in the New York Times (scroll down). They are available now in our NY shops and our online shop. To Spread: Peanut Butter and Jam Prove More … Continue reading
Two seasonal favorites are back on the menu: PUMPKIN and APPLE CINNAMON doughnuts. PUMPKIN with SPICED PEPITAS (yeast, cake and doughseeds) have a glaze made with real pumpkins and spiced pumpkin seeds, or pepitas, on top. The PUMPKIN doughseed comes … Continue reading
We’ve been celebrating our 20th anniversary with lots of news: our first shop in Brooklyn coming soon and now a shop in Queens! We’ll be expanding our doughnut production and opening a small shop in the historic Fachi Building in … Continue reading
Those are Doughnut Plant Black Sesame cake doughnuts in the new STAPLE CONCRETE! Shake Shack has partnered with world-renowned creative consultancy Staple Design for a limited edition product capsule (t-shirt and sunglasses) and frozen custard concrete. All three collaborative products … Continue reading
Herman Isreal owned a bakery in Greensboro, North Carolina, from 1935 to 1965. He left behind file boxes full of his recipes. When his grandson Mark discovered his doughnut recipe and made them for the first time, he knew they … Continue reading
Our NYC shops will be closed Monday for Labor Day.
PEACH doughnuts are in season and back on the menu! And we introduce a new flavor: PINEAPPLE ROSEMARY. Yeast, cake and doughseeds, as usual. (This weekend’s house made ice cream will be PEACH, too! Only Saturday and Sunday, and only … Continue reading
Ice cream weekends are back at Doughnut Plant. Every Saturday & Sunday, all summer. This week: COFFEE ICE CREAM. We make it with Battenkill Valley Creamery milk and Toby’s Estate coffee. By the scoop, on top of a doughnut or … Continue reading
We’re pleased to offer two coffees from our latest Guest Coffee Roaster Café Grumpy. • LA BOLSA, from an estate in La Libertad, Huehuetenango, in Guatemala. We taste lemon verbena, buttery shortbread and baking chocolate and think this pairs perfectly … Continue reading
Happy 4th of July!