Donut Farm’s vegan doughnuts are becoming the indie treat of choice at Silicon Valley tech events and, with the opening of a new Silver Lake shop, the latest indulgence for Los Angeles hipsters. “People are embracing vegan doughnuts because they want sustainable, organic ingredients. It’s a clean doughnut,” says Josh Levine, who founded Donut Farm as Pepples Donut Farm in Oakland in 2007. The pastries are not just vegan, but also organic, non-GMO and, often, exotic. The sweet “candy cap” doughnut gets its slightly smoky, maple flavor from a dried mushroom of the same name. Rotating selections have featured bananas foster, blood orange, creamsicle, matcha green tea and whiskey/tangerine/fig, with chewy bits of tangy peel in the glaze.

In familiar pink cardboard boxes or stacked into doughnut towers, they’re a pleaseeveryone hole-y treat. Limited-service catering is available. Orders must be placed online from two to seven days in advance. Prices range from $2.50 to $4.50 per piece. Though Donut Farm is strict about sustainability, its founder welcomes the chance to experiment. “If someone wants to go all out, we can do custom orders,” says Levine. “We can fulfill your doughnut dreams.” 

I’m not used to encountering my fellow writers in the kitchen, but there we all were peeling onions, chopping leeks, zesting limes and pitting dates. The occasion was a Cozymeal cooking class, held in a Hollywood loft, to get the word out about Greater Palm Springs Restaurant Week. The 10-day culinary event kicks off on Friday, May 31, and runs through Sunday, June 9.

 

To the annals of great bakery hybrids like the cronut, duffin and cretzel, add the churro croissant from Los Angeles bakery Pitchoun! A flaky pastry dusted with cinnamon sugar and filled with vanilla custard cream it combines French sophistication with the childlike joys of theme park eats. Originally put on the menu for the month of November, the churro croissant has been extended through January and, perhaps, beyond.