We simply can't pick just one favorite at Karl's. So here is the tie -- the frisbee-size apple fritter with small chunks of real apple and the lemon basil cronut -- er, fredo. En savoir plus .
Thanks to the banana fritters at Nami bring it with the banana flavor and are usually sold by the pair, because as we found out, you can't eat just one. En savoir plus .
Nnot enough is said about the doughnuts. These fluffy yet flaky bite-size holes are drizzled with powdered sugar and served with your choice of rich chocolate or light strawberry sauces. So good. En savoir plus .
The maple bacon doughnut at Rainbow Donuts is our favorite unhealthy yet balanced breakfast, with thick cuts of perfectly cooked bacon layered over a thick maple glazed doughnut. En savoir plus .
Our personal favorite is the cinnamon crumb -- a moist cake center coated in a flaky crust covered in cinnamon and sugar then lightly adorned with sprinkles - like coffee cake, except so much better. En savoir plus .
The Bink's doughnut is soft white cake encased in a crisp, deep-fried exterior, generously coated in powered sugar, & served with what may be the richest butterscotch sauce we've ever tasted. En savoir plus .
Breakfast is the basis of this downtown dining detour, so naturally it delivers on the doughnut, specifically, the Portuguese doughnut--semi-sweet egg-based dough fried to order & frosted with sugar. En savoir plus .
Those who save room for dessert will be rewarded. Among dishes of sweet rolls & green tea gelatin, are plates of sa yung - fried dumplings of egg-based dough with an airy center & a sugary exterior. En savoir plus .
Packed with various stone fruits, dusted in sugar & served with a side of hot caramel sauce, the Parlor's zeppole proves that no matter how much pizza you ate, there is always room for dessert. En savoir plus .
Composed of generous globs of glazed pastry lightly infused with apple filling, the apple fritter from Bosa is usually the first to go missing from the communal pink pastry box in the office. En savoir plus .
