Happy St. Patrick's Day! Our four-leaf clover shaped doughnut made with Irish soda bread dough, raisins and caraway seeds! A Doughnut Plant Original.

Introducing our new SALTED MIXED NUTS doughnuts! Doughnut Plant's sweet and savory take on the classic nut mix. Roasted and lightly salted hazelnuts, pecans, cashews and almonds in the glaze. The perfect companion to one of our handcrafted, small-batch roasted coffees.

NEW! Doughnut Plant's sweet and savory take on the classic nut mix. Roasted and lightly salted hazelnuts, pecans, cashews and almonds in the glaze and dough.

A seasonal favorite. Meyer lemon juice & zest in the glaze, along with poppy seeds. Meyer lemons are less tart than regular lemons, with a sweeter taste.

With Meyer lemon and poppy seeds in the dough, too!

Covered in a Madagascar vanilla bean glaze. For the traditionalists.

Light airy fluffy yeast-raised doughnut dipped in Valrhona chocolate

Square doughnut filled with fresh coconut milk cream and a fresh coconut glaze. We break open fresh coconuts daily.

We roast peanuts straight from a farm in Georgia and make our own peanut butter. We also make our jam too, with fresh blackberries.

Filled with our housemade fresh blackberries jam and made with a real vanilla bean glaze.

Filled with fresh banana cream and dipped in house made peanut butter glaze.

Hazelnut chocolate filling covered with a roasted hazelnut glaze.

Dipped in Valrhona chocolate and filled with vanilla bean cream.

We first made the Flor de Jamaica glaze for Cinco de Mayo in 1995, this is the first time we've made it as a doughflower. The sweet lemony-tart, berry-rich flavor and the color of the glaze comes from the flowers.

Made with organic cinnamon and filled with plump California raisins.

Our signature doughnut: filled with our own vanilla bean custard and individually torched to caramelize the sugar topping for a true brulee crunch.

Rich chocolate cake doughnut dipped in Valrhona chocolate, with a chocolate pudding filling and then sprinkled with chocolate cake crumbs. Doughnut Plant's tribute to Brooklyn's Ebinger's bakery.

The sweet taste of the authentic Mexican "three milks" cake.

Traditional carrot cake with lots of fresh carrots, raisins, walnuts and spices in the dough and a cream cheese filling and glaze and sprinkled with carrots and walnuts.

Chock full of real coffee - in the dough, in the glaze, in the creamy mascarpone filling and even in the crumbs on top.

Naturally colored, with a cream cheese filling and glaze and sprinkled with red velvet cake crumbs.

Tossed in organic sugar and cinnamon.

Full of imported wild blueberries, in the dough and the glaze.

Half dark chocolate. Half white chocolate. The glaze and the dough! Inspired by the classic NY cookie.

VEGAN | Our classic Strawberry glaze on our new sourdoughnut.

VEGAN | Sweet and tart, exotic PASSION FRUIT is a classic Doughnut Plant glaze. Now, we've folded passion fruit into the dough and glaze for our latest vegan sourdoughnut. | 100% sourdough

Vegan | Dark Valrhona chocolate in the sourdough and glaze. 100% sourdough.

Vegan | Direct from the farm California pistachios in the sourdough and glaze - we made the first pistachio doughnut in 1994 and the first Pistachio Sourdoughnut in 2019.

Our first gluten-free cake doughnut. Made with gluten-free ingredients in a designated room in our bakery, our first gluten-free doughnut has a glaze made with Marcona almonds and topped with chopped Marcona almonds.

Valrhona chocolate and our own house roasted coffee come together in Doughnut Plant's new gluten free Mocha cake doughnut.