This hungry critter swoops in Mission: Impossiblestyle from the ceiling.
She's giving out a free one with purchase all day today.
The "Carwash" is plain, glazed, and totally classic.
The so-named Lobster Dowich sounds ... interesting?
No one can stop the sriracha onslaught.
There's a bagel spread as well.
Best branded partnership ever?
Dough owner Fany Gerson has created something truly wonderful.
The dough is allowed to ferment for three days at this new Canal Street outpost.
It's dressed up like a feather boa and tastes like a dream.
The trend toward sticking purveyors of delicious foodstuffs in unlikely settings continues.
Plus, give a very warm welcome to what may be the world's first mole doughnut.
At least one former customer is pretty sure they're talking about a manager.
With Slimer and Stay-Puft, of course.
Just in time for the brisk fall season.
"Franchisees are kind of excited about it," the CEO warns.
The old-school bakery cuts its ties to Long Island.
It's time for four new countries to make the doughnuts.