

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

Rhubarb Fritter
macerated rhubarb with lemon rhubarb glaze

Savory Sun Dried Tomato
chèvre and sun dried tomato filling with fresh basil

Chamomile Vanilla Cream
chamomile infused cream with vanilla and honey

Kaya + Coffee *Signature Flavor
caramelized pandan infused coconut jam + coffee glaze

Chocolate Lavender Custard
70% dark chocolate custard infused with lavender

Seasonal Strawberry Rhubarb Jam
homemade jam with "rhubark"

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