In our article series “Facts” we’ll be talking with members of the coffee shop ecosystem that inspire us, from bakeries to manufacturers, consumer products, and everyone else in between. We want to get to know these folks, and we want you to, too. We’ll be asking everyone the same three questions—the answers, though, will be wildly different.
Here we’ve got Steven Klein, Dough Doughnuts partner. With four locations—soon to be five, with the opening of a Rock Center store—in NYC, in addition to brightening up Whole Foods’ pastry cases in the Tri-State area, Dough is on the rise. (Just like their signature yeast doughnuts!) Steven gave us the scoop on what people love about Dough Doughnuts.
Large brioche yeast doughnuts. Our Hibiscus Doughnut is our signature and famous one. They are larger than your average doughnut, so you could share, but I don’t recommend it. I like to think of them as a generous portion for one.
Chocolate chip cookies. They were good—like, “you can’t stop eating them” good.
Now, I leave the baking to our experts in the kitchen. They keep inventing new flavors that amaze me every time.
Baked cake doughnuts in many new flavors. And when we say flavors we mean flavors. Our doughnuts actually taste like the flavors they are supposed to.
A croissant for plant-based eaters? Famed French bakery Marie Blachère is working on it!
Karen Lauterstein created Sattva Vida’s wholesome, delicious energy bites that are best enjoyed with a nice cup of coffee.
If you think Pain d’Avignon’s slow-fermented breads are to-die-for, wait til you get a load of their traditional French croissants, made with 83% European butter.