The glaze is made with bean-to-bar Fruition Chocolate and cream, with white sugar candies on top.
The glaze is a combination of blood orange juice and icing sugar, topped with poppy seeds.
Classic glazed doughnut.
A mix of awase miso, maple syrup, and icing sugar is finished with crunchy maple sugar nuggets.
The glaze is made from pineapple juice and icing sugar, topped with dried milk powder that's been browned in butter.
Owner Corey Cova
Owner Corey Cova with a fresh batch of doughnuts.
The blueberry purée glaze is flavored with rosemary and drizzled with another glaze of lime juice and lime zest.
It takes a solid four minutes for Ryan Gaskins to make a cup of pour-over coffee with beans from Blue Bottle Coffee.
Original art by owner Corey Cova (left) and chocolate from Fruition, a small bean-to-bar company in the Catskills (right)