Saturday, September 3, 2016


Arlene brought donuts to the crafting night. 

A “pioneer” when it comes to “decadent”, “drool-worthy donuts”, this Lower East Side factory and its roomier offshoots supply “sublime” examples, “fried, baked, glazed and stuffed” in 35 seasonally rotating “marvelous”, “wild flavors” like chestnut, tres leches, blackout and PB&J;, all made with “fresh, natural ingredients”; it's “kinda pricey” and you should “be prepared for long lines”, but “you'll forget about” all that “from bite one.

She brought chocolate, vanilla, creme brulee and raspberry.

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