

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

Vanilla Sugar
coated in vanilla bean sugar to allow the sourdough to shine

Apple Fritter
brown butter cooked apples with cinnamon glaze

Savory Sun Dried Tomato
goat cheese + sun dried tomato [add proscuitto for extra fun]

Toasted Sesame Cream
toasted sesame infused cream + crispy sesame tuile

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

Citrus Curd + Vanilla Cream
Meyer + blood orange olive oil curd + vanilla cream

STAY TUNED FOR ADDITIONAL FLAVORS
we're already working on new flavors