Fresh batch daily
Six glazes on the rack by 6am, and a seasonal drop every Friday.
CLASSIC GLAZE • STRAWBERRY MILK • MATCHA DIP • BROWN BUTTER • MAPLE CRUNCH • SEASONAL CRULLER • CHOCOLATE SPRINKLE • LEMON CURD •
Why the rack looks like that
We proof overnight, fry in the dark and put everything out at once. When a tray is gone it is gone.
Proofed overnight
The dough goes into the box at ten at night and comes out at five, which is the only reason a shell that thin holds.
Fried, not defrosted
Fresh oil every morning, six minutes a side, one rack at a time. Nothing in this shop arrives in a freezer box.
One drop a week
The seasonal cruller changes every Friday and we never repeat one twice in a season. Ask on Thursday and we will not tell you.
Glazes daily
First tray out
On this corner
Made on site
Four steps, one of which happens …
22:00 to 06:00
… while the whole neighbourhood is asleep.
22:00 — Proof
The dough goes into the box the night before and takes the whole night to come up.
05:00 — Fry
Fresh oil, six minutes a side, one rack at a time so nothing crowds.
05:40 — Glaze
Dipped warm, which is what sets the shell thin instead of chalky.
06:00 — Doors
First tray on the counter before the first commuter gets to the corner.
Two regulars
Nobody has ever complimented the interior. They come back for the shell.
Renata Alvim
Desmond Whitaker
A dozen packed warm takes ten minutes. After eleven on a Saturday it takes whatever is left.