How One “Vegan” Doughnut Outraged the Internet (Deservedly So!)

Someone sent me this Food and Wine article about how a Vegan and Gluten Free store in NYC, unknowingly bought what a local home baker said were her “vegan gluten-free” donuts, but were actually Dunkin’ Donuts, that she passed off for months as her own. 😱  Full of gluten, eggs and dairy, and other unknown ingredients.

This is EXACTLY why we make everything we use in house. We mix our own flour (and even used to mill it ourselves), and we make everything from scratch, even things like salted caramel, chocolate ganache, pastry cream and our version of “Nutella” etc. We start at 2am in the morning hand making your donuts from scratch. (Yes, as noted in the article, brioche donuts are hard to make GF!) All our glazes, we make ourselves from mostly organic ingredients. And we never use commercial dyes or things like “sprinkles” because they are all chemical.

Just like we don’t scream from the rooftop that we are Dedicated Gluten Free, we don’t promote (enough) our reliance on pasture raised and organic. Why? Because for me, this is a normal way of eating, not something special.

Yes, it costs more in labor — which has increased dramatically since the pandemic. And costs more to buy organic, or pasture raised eggs, than cheap factory farmed eggs, but we wouldn’t produce food, any other way.

With the dramatic rise in cancer in young people, and the poisoning of our water (PFAS chemicals) and soil, as a food producer, i have to pay greater attention to every element and input of our production. I do this for myself and I do it for you.

We can’t always tell when someone is a shyster, like that woman who passed off DD as her own vegan/gluten free donuts. But we take every precaution to not put ourselves in the position of being hoodwinked like that. For my personal safety and yours.