The Doughnut Plant opened its doors back in 1994 in New York’s Lower East Side. Based on his grandfather’s recipe and with the unique idea of using only fresh seasonal fruit and fresh roasted nuts, founder Mark Israel was soon delivering his products to major outlets like Dean & Deluca and Balducci’s.
Nearly 20 years later, the success story continues based on the Doughnut Plant’s mission and passion for providing its customers with the best doughnuts in the world every day using the finest ingredients available. Today, there are two Doughnut Plants in New York City, as well as nine in Tokyo and one in Seoul.
We spoke to K.C. Salazar, COO of the Doughnut Plant in New York to learn how they manage to keep this original concept going strong year after year.