Glazed and Amused: A Trip to The Doughnut Plant

To continue my tour of New York City sweet spots, I took Peter to The Doughnut Plant last week. We visited the original Lower East Side location, which I love, because it's all about the doughnuts. The space is tiny, you might even say cramped.

The Plant's newest location, in Chelsea, flashed by me while I was riding a bus down 23rd Street. With giant doughnuts adorning the walls in all colors and shapes, the place looked hip and modern–where the beautiful might go and carefully select just one diet-destroying treat.

I prefer to go further downtown where I can order four doughnuts guilt-free.

There's a small counter with a tower of yeasted doughnuts to the right. To the left is a glass case of cake doughnuts on display. Just beyond the register there's a rectangle cut out of the wall, through which more doughnuts on trays may suddenly appear. When I was there, I had a sudden childish urge to climb over the counter and peek inside the window. I want to know– who is the woman or man behind these giant, wondrous pastries? Is it actually a team of magic elves?

 

 We sampled four flavors (clockwise from the top):

1. Crème Brûlée: Although it was the smallest of the quartet, it was an instant favorite. In fact, it turned out that the proportions were perfect. Inside a rotund little oval of yeasted dough, was the most silky pastry cream, redolent of rich fresh milk. On top was an exact replica of the sugar crust that tops crème brûlée. It was just as satisfying to bite down into the bitter shard of sugar as it is to give the traditional dessert its first crack with a spoon.
   
   
2. Cashew Cake Doughnut: This was the first and only cake doughnut we sampled. Although we enjoyed the sweet nuttiness of the cashew glaze, and the crunchy texture it lent, the cake doughnut didn't compare to the airy delights of the yeasted doughnuts. This is purely a subjective opinion. If you love cake doughnuts, you would most likely love this one.
   
   
3. Coconut Glaze Coconut Cream: Hands down the star of the show. First, do you notice that the doughnut is square? Now what if I tell you that there's coconut creme filling piped inside of this square? And that's in addition to the gooey, coconut flecked glaze covered the outside. Doesn't it make your head spin? This was the granddaddy of all coconut doughnuts, if not the granddaddy of the entire Doughnut Plant (after two visits it remains my favorite).
   
   
4. Fresh Mango: In theory this doughnut was the simplest of the four, but that belies it's bright, remarkably fresh flavor. The yeasted dough was more of a flaxen bread of the highest quality than a typical doughnut. Not so much sweet as it was buttery and light. The mango glaze coating the outside of the doughnut tasted like real, ripe mango, fresh from a real mango, not some can of high fructose-infused juice. I would have licked the bottom of the bag where the mango glaze had pooled, if I wasn't sitting in a park surrounded by people. 

This is the look that says it all:

Pure satisfaction with a dash of shock over the deliciousness of it all, or simply, "OH YEAH."

The High Line: A Secret New York

What I love most about the High Line Park is feeling like I've entered into a secret New York. Every time I go, I get that treehouse feeling, like I'm a member of a special club whose only purpose is to hang out and enjoy a beautiful view. Built several stories above the street on an abandoned railroad line, the park weaves in and out of the Meatpacking District up into Chelsea. From below it's hard to imagine how there could be such a thing.

You feel a little like you're walking a tightrope in the sky, only you don't have to worry about falling off.

 

Up above the street all is serene.

There is even a "theater" for viewing the street action beneath you. Just in case it wasn't clear from the moment you climbed the High Line's steps, here you really can feel as though you've left your worries down below.

The natural world seamlessly blends into the industrial, with native plants sprouting up through railroad tracks. The design is intentional, although it  reminds me of the haunting book The World Without Us. If all humans suddenly disappeared from the earth, I imagine things would start to look like this.

Two more sections of the park are scheduled to open, with section two opening in June (here's a little sneak preview). Section Two will feature an expanse of lawn perfect for picnics.

 

I can't wait to see what sort of feelings the second (and third) sections evoke.

Sweet Treats on a Wednesday Afternoon

One of the reasons I decided to come to New York was for the exposure to the places that could only sprout up in New York. The variety of creative culinary businesses in this town delights and amazes me.

Yesterday afternoon, after a blissful walk down the High Line in Chelsea, we stopped at Three Tarts. I was sold when I saw their ice cream sandwich menu: lemon cake with lemon poppy seed ice cream for me and chocolate cake with pistachio cherry ice cream for Pete. Yes, please.

 

Later, while walking down Spring Street, we came across the famous Balthazar Restaurant and it's adjoining bakery. I couldn't help but wander in and browse at the gorgeous tartlets, so Parisian in style, even though I was an hour away from having dinner. Ooh, it pained me to leave without trying something. I must go back.

I walked further down Spring and spotted Baked by Melissa, home to an assortment of mini-cupcakes, all sold out of a tiny window. Again, I was tempted to spoil my dinner, but kept walking.

Finally, I came across a place devoted solely to the pleasures of rice pudding. Can you believe this?! Only in New York. Rice to Riches will hook you up with flavors like "Sex Drugs and Rocky Road" or "Hazelnut Chocolate Bear Hug."

I'm going to have to pace myself.

A New Beginning

Impulsive, I am not. When faced with a Major Life Decision I am more likely to mentally hunker down, weighing the pros and cons of the situation, for months on end. I make lists. I analyze every angle. I talk and I talk the subject to death. And in the end, I finally come to a decision on my own.

The last instance of this painstaking process revolved around buying a couch. It took me nearly a year to a) browse the couch offerings in half a dozen stores, all the while feeling like I was cheating on my current couch b) purchase a couch c) move my decrepit 30 year-old paisley sectional to the basement d) finally let go of my beloved paisley sectional after realizing I would never have room for it again.

Ha. Can you imagine what went on in my house as I wrestled with the idea of going to baking school?

Here is the thing no one ever tells you about Major Life Decisions. Even when it's something good, even when you're the one who decided to get on that roller coaster ride, the choice is not going to make you instantly happy. Or even excited. You're more likely to be riddled with self-doubt, anxiety, insomnia, fatigue, or be just plain terrified. The little voice in the back of your head on repeat, all day, every day: what have I done?

But there might come a random moment, like a break in the clouds gracing you with a brief ray of light, when you will feel good. Or even really good. Or, dare I say it? Excited.

Finally, in response to everyone who says "You're going to study pastry? That's so exciting!" I can say, YES, I know! 

On Tuesday, May 31, I will be a student again. I'll be joining 15 other students at the Institute of Culinary Education to pursue a diploma in Pastry and Baking Arts. And yes, I am genuinely SO EXCITED to see what the future may bring.