December 13, 2009

Guest Blogger Donut Excursion: Doughnut Plant

Guest blogger Holly travels to New York City to visit Doughnut Plant

Do-Ho's friend Holly is a true go-getter. Not content to merely be a supporting actor in the world of donut blogging, she jumped right in with her own post from the field. Interested in guest blogging? We'd love to hear from you!

Do-Ho friend and field correspondent Holly here, reporting on-site in the City of Doughnut Dreams. This fry-bread sleuth traveled to the Big Apple to check out Doughnut Plant on the Lower East Side. Along the way, I picked up NYC resident and brother, Christophe, and headed down the F train to the Delancey stop. Two subways and a gyro pit stop later we were crossing Delancey and heading to aptly-named Grand Street, to the tiny corner doughnut shop large enough to fit six customers, cramped.

This writer, savoring one of the last doughnuts
 of the day with brother Christophe.

We arrived just in the nick of time, 4:30 pm. Our Doughnut Meister and hot chocolatier of the day was Cuberto, forced to ration the last two remaining varieties, Apple and Blackout, to one doughnut per customer to ensure that as many devotees as possible got a little piece of yummy.

This happy guy downs the last doughnut of the day.

Shop friend and informal promoter, Sine, gave us fair warning about the dangerous chocolate pudding hiding inside the Blackout. Sine is as devoted to her doughnuts as to her Mets, which made me wonder if Yankees fans would also appreciate the fine quality of an eggless doughnut? If they do, I’m sure that Doughnut Plant proves a neutral meeting ground where all New Yorkers can see doughnut hole-to-doughnut hole.

Our new friends at the Doughnut Plant (left to right) Sine, Cuberto, and Vrn.
We also met shop owner and entrepreneur Mark Israel, who stopped by to check in with the staff. Mark started Doughnut Plant fifteen years ago, after his grandfather’s recipe for eggless doughnuts turned up in an attic. Mark’s grandfather used to sell doughnuts for 20 cents a dozen. Time not proving always to lead to progress, Mark still uses the same recipe today, ensuring the high quality standards that keep fans coming back for more.

I, for one, consider this trip a success, but intend to make the trip again, for more thorough “research”, of course.

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