We continue to play and explore in the doughnut kitchen. Over the weekend we dressed two new cluster doughnuts. We glazed one doughnut with our coffee glaze and topped it with our milk chocolate and cocoa pebbles crumbs, creating a mocha cluster. We topped the other with our freeze-dried red fruit glaze and sprinkled our toasted cornflakes and white chocolate crumbs over the top, creating a fruit punch cereal cluster. Both doughnuts grew from pleasurable points of reference: from coffee balanced with sweet milk chocolate to breakfast cereal studded with sweet and vibrant freeze-dried fruits.
Years Past
January 25, 2009
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