Donuts of New York: Starting Fresh

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“I used to be a sailor. I worked the pastry deck on the USS Michael Vale. Life could get pretty stale after a month at sea, and it was hard not to grow a bit salty out there. But I got to travel the world, and there was nothing like a warm dip in the Java Sea to make it all worthwhile. And we did have our fair share of excitement: One day there was a man overboard, and someone mistook me for a life ring and tossed me in after him. We all had a hearty laugh after that. Oh, and you see these spots? Let’s just call them my ‘souvenir’ from a wild night with a bagel I met during Fleet Week. Anyway, I eventually grew tired of that lonely, dough-madic way of life, so once I was back in the city, I re-ordered myself to stay. And it was for the best by then. My shipmates had started taking bites out of me. They thought it would prevent scurvy.”

– Lemon Poppyseed, Dough Doughnuts, Flatiron.

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Donuts of New York: Love at First Bite

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“We met while waiting for the G train one night. Blue said she dug my glaze. I told her she was berry sweet. It was a recipe for warm, gooey love. I asked if she wanted to get outta there and take a walk around the park. She said, ‘I can’t. I don’t have legs.’ Forty minutes later the G train rolled up, and by then, we knew we were baked for each other. That was a dozen years ago. Today we share a charming prewar pastry box on Kent Street, raising our own little batch of munchkins together. After all this time, we’ve managed to keep the dough-mance as fresh as ever.”

– Chocolate Cake and Blueberry Buttermilk, Peter Pan Donut and Pastry Shop, Greenpoint.