|
Dynamo Donut & Coffee’s take on Americana is unabashedly San Franciscan. For light, barely sweet, yeast-risen doughnuts, owner and pastry chef Sara Spearin (formerly of Liberty Bakery) uses organic palm oil and Giustos flour. Flavors include banana–dulce de leche, lemon-thyme with honey, bacon-maple, glazed vanilla bean and—our hands-down favorite—one made with Guittard chocolate (pictured) and dusted with a subtly spicy sugar. It’s the perfect match for a cup of Four Barrel coffee—which comes French pressed or straight out of the La Marzocco. Spearin’s husband, Jonny Raglin, works as the bar manager at Absinthe, which raises the question, Is there a pairing potential? Spearin demurs: “It’s good to have lots of cocktails at night—then get up in the morning and have a doughnut and coffee.” 2760 24th St., 415-920-1978
Dynamo Donut & Coffee’s take on Americana is unabashedly San Franciscan. For light, barely sweet, yeast-risen doughnuts, owner and pastry chef Sara Spearin (formerly of Liberty Bakery) uses organic palm oil and Giustos flour. Flavors include banana–dulce de leche, lemon-thyme with honey, bacon-maple, glazed vanilla bean and—our hands-down favorite—one made with Guittard chocolate (pictured) and dusted with a subtly spicy sugar. It’s the perfect match for a cup of Four Barrel coffee—which comes French pressed or straight out of the La Marzocco. Spearin’s husband, Jonny Raglin, works as the bar manager at Absinthe, which raises the question, Is there a pairing potential? Spearin demurs: “It’s good to have lots of cocktails at night—then get up in the morning and have a doughnut and coffee.” 2760 24th St., 415-920-1978
 email page
|
print page 
|
