AND DONUT PAIRINGS
Nitro Cold Brew
Mango Dragonfruit Cooler
Matcha Green Tea
NEW keto cake
You don't have to take the keto plunge to be keto-curious. Not everyone can commit to keto, but everyone can reap the tasty creative treats incorporating fresh milled nut flours, butter, and the full fat deliciousness of avocado oil used in our new keto cake donut. A respite from the habitual sugar load rollercoaster, but still can satiate that sweet craving.
What we use: almond flour, coconut flour, egg, old fashioned peanut butter, monk fruit sweetener, avocado oil, unsweetened almond milk, zero sugar white chocolate and dark chocolate.
Traditionally made with naturally leavened sourdough enriched with egg, cream, and slightly denser than a donut. Our version errs on the side of brioche, fermented for optimal flavor and texture. It's exceptionally complex, light yet satisfyingly substantial, chewy and stretchy, soft and moist, with a crumb so tender, the crackly edges wobble to the piping of vegan vanilla bean custard. Each bite bears the full impact of Madagascar vanilla bean and melts on contact. We suspect that a renaissance is afoot.
Right: Vegan malasada filled with vanilla bean custard.