VOGUE: Savory Doughpods “drawing the crowds”

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 yeast doughnuts, called doughpods, are fried with olive oil and filled with avocado in one version, and potato and fresh fenugreek in another.”

Read more of Vogue’s Doughnut Crawl Through New York

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