Our story
“I just want a good donut.”
Chani has celiac disease, and has been gluten free since 2005. In 2010 came alpha-gal syndrome: no red meat, no mammal products at all. She just wanted a good donut. At the fair in 2022 she told her husband: “I just want something that tastes like a donut. Fluffy and crispy.” He said: “Make your own.” She said: “Okay, I will.”
Six recipe iterations later she had her donut. Two pop-ups later she had a space in Kearny Mesa. By October 2023 the doors were open, and people who hadn't eaten a donut in years were eating hers.
Why it matters
Everybody comes to the table
Over 32 million Americans with food allergies either skip dessert or bring their own. “When you bring foods that not everybody can eat, you're leaving people out from the table, both emotionally and physically. We need to be bringing everybody to the table, especially dessert time.”
That's why every batch is top ten allergen-free, gluten free, vegan, and kosher, and why classroom party bags exist: because everybody in the classroom is included, not just some of the kids.