Owner Mark Israel started Doughnut Plant in a basement kitchen in New York City's Lower East Side in 1994. Doughnut Plant now has outlets in Manhattan, Brooklyn and overseas in Tokyo. Doughnut Plant's doughnuts are supplied to numerous cafes and restaurants, including 3 Michelin Starred Jean George in NYC.
I visited Doughnut Plant's first shop established in 2000 on Grand Street in NYC's Lower East Side (LES).
Today, Doughnut Plant's flagship shop is updated with a contemporary hipster look. The cashier/ counter is at the front and the "plant" is at the back where all doughnuts are freshly made. There are limited seats available but no bathroom for customers. Doughnut Plant is basically a take out place.
Doughnut Plant's doughnuts come in many styles of yeast doughnuts, cake doughnuts, filled square doughnuts, and doughseeds. Seasonal and new flavours are created all the time.
The first Doughnut Plant doughnut I tried was the Creme Brulee invented right here by Mark.
The golden brown sugar glazed Creme Brulee doughnut was dainty in size ;-D
The fried till golden brown outside was coated with sugar glaze which was brittle and crackly crisp. The soft and fluffy inside was slightly sweet. The bread wrapped a milky vanilla cream filling which was velvety and sweet. People with a sweet tooth will especially like this Creme Brulee doughnut with layers of sweetness.
My second was the plain good ol classic doughnut.
Light and airy inside held together by a slightly crispy golden brown outside.
Soft and not overly sweet. Very likable.
Snapped these two doughnuts on the shelf but am not sure what types they were.
Carrot cake doughnut.
Next time, the famous Brooklyn Black Out doughnut.
Restaurant name: Doughnut Plant
Address: 379 Grand Street, NYC New York
Hours: 6:30 am to 8:00 pm
Date visited: 19 Dec 2014
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