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.