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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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Apple Fritter

brown butter cooked apples with cinnamon glaze

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Savory Sun Dried Tomato 

goat cheese + sun dried tomato [add proscuitto for extra fun] 

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Toasted Sesame Cream

toasted sesame infused cream + crispy sesame tuile

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Kaya + Coffee   *Signature Flavor

caramelized pandan infused coconut jam + coffee glaze

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Chocolate Peanut Custard

70% dark chocolate custard with housemade peanut praline

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Citrus Curd + Vanilla Cream

Meyer + blood orange olive oil curd + vanilla cream

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STAY TUNED FOR ADDITIONAL FLAVORS

we're already working on new flavors

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