|All photos in this post were taken on the iPhone VI|
How is it even possible in this saturated doughnut market to set yourself apart?! Dough does exactly that. Going in, one, I was certain I would be familiar with the dough, two, I was also sure I would hate the Hibiscus one, if not have a major anaphylactic reaction to it first. Wait, I am allergic to lavender not hibiscus. Never mind number two!
Dough doughnut is the child of an American doughnut and an Israeli one, if they were to be married and have soft and cottony doughnut babies. Though the doughnuts aren't mini, they are full size doughnuts.
On Dough's website it says it was inspired by European and Latin American doughs. Hmmm to that.
While I have a mad crush on Dough doughnuts, I care for the vanilla glaze one over at the Doughnut Plant more. Speaking of which, I like the creme brûlée at Astro Doughnuts in DC over the one at the Doughnut Plant.
While at Dough, go for the specialized flavors like the unique hibiscus one. The combinations are carefully thought through and the execution is a brilliant sensation of flavors and textures. My friend Jackie's, the Singing Chef, new favorite is the Cafe Au Lait.
I haven't had a chance to try a variety of doughnuts at Dough. We were in NYC on our 28th year anniversary (July 12), mixing food with some walking and biking in Central Park and visiting a museum or two. While Jonathan now trusts my food agenda, and enjoys our food explorations and discoveries very much, he isn't for the lack of a better term, a foodie at heart.
Next time I'll go to Dough on a doughnut crawl with Jackie, but not before I start juicing! Tomorrow!
14 W. 19th St.
New York, New York 10011
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