There had been a recent quarrel about finding a good donut in New York City. It’s been a few years since I’ve been to the Doughnut Plant and if memory serves me well, it was inspiring that Mark Isreal (the guy who owns and created the place) created innovative, gourmetized flavors for a donut. But I didn’t like the texture too well. It was too chewy, a bit dense, and leathery. But that’s my opinion…
As most of you know, I frequent Bouchon Bakery and Caffe Falai pretty often as of recent. Last time when I visited Caffe Falai for breakfast I was deprived of donuts, or what they would call it, bomboloni. As for Bouchon, they don’t make donuts during the weekdays; only the weekends. Since I had the opportunity to have some before classes for the past week, I had my filling of (in the voice of Homer Simpson) “Mmmm….donuts.”
Starting with Caffe Falai’s bomboloni; they sell these by the pair for $4.
Bomboloni!
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