Following our lunch of Caribbean-style chicken wings in Crown Heights, we hopped into Kara’s ride and drove to Clinton Hill for dessert at Dough. Gourmet doughnuts are taking their sweet little time coming to Los Angeles, so I try to seek them out wherever they are to be found, even in unknown parts of faraway boroughs.
Dough is owned by Chef Fany Gerson, a Mexico City native who studied at the Culinary Institute of America. She has worked in notable kitchens around the world including Akelarre in San Sebastian and Eleven Madison Park in New York City. Dough first came across my radar via an inspiring video produced by Food Curated.
Prior to opening Dough in 2010, Chef Gerson worked tirelessly to perfect the mother dough. She desired a larger-than-average doughnut that was crisp on the outside and light on the inside. After months of trials and tweaks, she finally arrived upon her ideal specimen.
Dough offers a diverse selection of flavors fit for traditionalists and adventurists. There are plain glazed and cinnamon sugar for mild mannered folks, as well as hibiscus and Earl Grey for those seeking a little more flare. Best of all, the doughnuts are made fresh throughout the day to ensure that every customer receives a superior product.
