An Early Look at Cool Disco Donuts

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.

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