Doughnut Plant • 1994

Mark Isreal turned his grandfather's recipe into the blueprint for New York's artisanal doughnut revolution when he opened this Lower East Side bakery in 1994. Doughnut Plant introduced the world to the Crème Brûlée doughnut and pioneered the square-filled technique, handcrafting each batch daily with all-natural ingredients and zero preservatives. The rotating seasonal flavors and inventive creations keep lines forming outside the Grand Street storefront decades later.