Tuesday, April 23, 2013

Japan: Doughnut Plant New York at Shinjuku

As I've mentioned how I wanted to come back and try Doughnut Plant New York City here in Shinjuku, we finally stopped to pick up a few items for breakfast the next day. 

Can a doughnut be good? This one is all-natural, free of preservatives and artificial flavours.

Here's what they have to offer. Doughnuts are categorized by dough types "Cake" and "Bakery" or yeast-raised / baked.

On their display:
Triple Valrhona Chocolate and Black Out [Php 115-130]
Soymilk Green Tea [Php 160]
Organic Lemon Cheesecake [Php 143]
Cinnamon Buns [Php 148]
Green Tea and Almond [Php 130]
Tres Leches [Php 130]
Tokyo Brownie Doughnuts

What we tried:

Organic Lemon Cheesecake [Php 143]
Their bestseller Organic Lemon Cheesecake was tender and cakey, with buttery and bitter-lemon rind flavours. Very moist and soft, it had a unique cream-like texture on the outer layers.

The Double Caramel was delightfully sweet, and I loved how we were ensured of caramel filling with every bite. 
Double Caramel [Php 180]
This is made certain by this filling method which Mark Israel (the owner) invented.
Patented Jelly Filling Method

With prices even higher than Mister Donut, Krispy Kreme and Starbucks in Japan, these doughnuts are worth every Yen. Described as "artisanal doughnuts that offer sophisticated comfort", the price drives moderation in consumption, which is far more ideal than gorging through three pieces at a time.

They have two branches in New York's lower east side and seven outlets in Japan, mostly in train stations.

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