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Our Story

We are Elle Cowan & Heather Siperstein, both Pastry Chefs living in the East Bay Area.

We make sourdough donuts that are slow fermented for a complex flavor and ridiculously good texture. Our fillings are not too sweet, to let the dough shine through (and so we can eat more of them). We use single-varietal, organic stone-milled Cairnspring Mills flour, which we think adds more complexity in the dough and aids in a superior texture. Our filings are made with organic, local products when possible.

As we continue to grow we hope to incorporate more flavors; both sweet & savory. 

Meet The Lineup

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Vanilla Sugar 

coated in vanilla bean sugar to allow the sourdough to shine

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Rhubarb Fritter

macerated rhubarb with lemon rhubarb glaze

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Savory Sun Dried Tomato

chèvre and sun dried tomato filling with fresh basil

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Chamomile Vanilla Cream

chamomile infused cream with vanilla and honey

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Kaya + Coffee   *Signature Flavor

caramelized pandan infused coconut jam + coffee glaze

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Chocolate Lavender Custard

70% dark chocolate custard infused with lavender

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Seasonal Strawberry Rhubarb Jam

homemade jam with "rhubark"

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STAY TUNED FOR ADDITIONAL FLAVORS

we're already working on new flavors

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