One of many savory options planned for the menu: a peanut-butter-frosted doughnut topped with bacon. Photograph by Andrew Propp.
A rich version with Valrhona chocolate glaze and chocolate pearls. Photograph by Andrew Propp.
A sweet-tangy doughnut with passionfruit glaze and a sprinkling of cocoa nibs. Photograph by Andrew Propp.
House-made dulce de leche is caramelized for six hours, then sprinkled with Maldon finishing salt. Photograph by Andrew Propp.
Savory options like the ham-and-cheese-filled Monte Cristo will come in this pocket shape, here filled with tart lemon curd and dusted with powdered sugar. Photograph by Andrew Propp.
A boombox (updated for 2013 with an iPod doc) serenades you with ’80s tunes as you order doughnuts, coffee, and cereal milk from the counter. Photograph by Andrew Propp.
