When it comes to over-the-top doughnuts, the Doughnut Plant is in a class of it's own, even in New York City. With flavors like Crème Brûlée, Matcha Green Tea, and Valrhona Chocolate Chip Cookie, it's no wonder the doughnuts sell out early every day. Since 2000, the Doughnut Plant has remained a steady morning stop for those who love food and finer things in life. Fresh, wholesome gourmet Doughnuts (in some of the most uncommon varieties known to man) are baked daily on New York City's Lower East Side, based on a 1934 family doughnut recipe. A full espresso and coffee bar also serves rich French Valrhona hot chocolate, along with a variety of upscale organic leaf teas and fresh chilled juices.
* While ZTrend strives to write fact-based pieces about New York City's small boutiques, "splash visit" profiles may contain inaccuracies, as "splash visits" are merely the interpretation of the writer's first-hand experience and should not to be relied upon as fact.
Made fresh daily on Manhattan's Lower East Side, Doughnut Plant's doughnuts are always tempting and always delicious. Owner and baker, Mark Isreal, has added a gourmet touch to his grandfather's 1934 doughnut recipe, using the highest quality all-natural ingredients. Doughnuts are made without eggs, trans fats, preservatives or artificial flavors. Oven baked cake doughnuts, deep fried (using vegetable oil) yeast doughnuts, and homemade fillings and glazes are made from scratch using fresh local seasonal fruits and roasted nuts.
In 1999, after a visit to Mexico, the Doughnut Plant introduced the traditional cinnamon Mexican Churros to it's menu. The Plant is always evolving, offering daily doughnut specials as well as a variety of seasonal doughnut flavors. A full espresso and coffee bar brews Red Cat coffee and serves rich French Valrhona hot chocolate, along with Ronny Brook Dairy milk, a variety of upscale organic leaf teas, and chilled fresh coconut and ginger juices.
While their doughnut menu is vast, we will only mention a few: Tres Leches, PB & Jelly, Salted Peanut Cake, Chocolate Chip Cookie, Banana Cream and Coconut cream filled. A favorite of ours is the petite French Crème Brûlée (not too big and not too small), filled with a creamy vanilla custard and a contrasting caramel glaze. Another favorite is the giant sticky Cinnamon Bun, with it's succulent raisin swirls — although large enough to share, we don't recommend it.
Mark Isreal's family doughnut recipe has evolved since the days when his grandfather began making doughnuts in his Burlington, North Carolina bakery back in 1934. The Doughnut Plant has transformed the doughnut into a gourmet treat with flavors that cannot be found in any other doughnut shop today.
In 1994, Mark Isreal began making donuts in the basement of a Lower East Side tenement building, personally delivering his doughnuts by bicycle to Balducci's, Dean & Deluca and local New York City coffee shops. With the help of his family in 2000, he opened his own retail bakery on the Lower East Side, the very first Doughnut Plant. Since then, he has opened Doughnut Plants in Chelsea, NYC and nine other locations in Japan.