Doughnut Plant® is the original gourmet doughnut bakery, providing customers with the best doughnuts in the world, handcrafted every day using the finest ingredients available, since 1994. Owner Mark Isreal started Doughnut Plant with his grandfather's doughnut recipe. In 1994, a basement of a Lower East Side tenement building is converted into a bakery, and for five years Mark makes doughnuts all night, and delivers them in the morning on his bicycle. Dean & Deluca, Balducci’s and many other fine shops start to buy Doughnut Plant doughnuts. During this time, Mark develops his own techniques of doughnut making, and his original idea of using fresh seasonal fruit and fresh roasted nuts in glazes. By 2000, Doughnut Plant moves out of the basement bakery and with help from his father and his brother, Mark opens a bakery at 379 Grand Street on the Lower East Side of Manhattan. In 2004, Mark invents the Jelly-Filled Square Doughnut™ -- filling in every bite makes them special -- and Doughnut Plant opens its first bakery in Tokyo, Japan. (There are now five locations: doughnutplant.jp). Other innovative highlights include: • First Doughnut Plant cake doughnuts sold December 7, 2005, from a recipe Mark developed over five years. • On May 5, 2006 was the world premiere of the first-ever Tres Leches™ and Brooklyn Blackout™ filled cake doughnuts, now signature staples at Doughnut Plant. • In 2007, Doughnut Plant starts making jam in house, for all of jam-filled doughnuts. • World’s first Crème Brûlée doughnut quickly became a Doughnut Plant signature in 2008. • Doughnut Plant opens second New York City shop in the historic Chelsea Hotel. • Doughseeds introduced in 2012 -- filled, mini yeast doughnuts. • 2014: Opening of Doughnut Plant Brooklyn; Pecan Praline Beignet introduced. • 2015: Opening of Doughnut Plant Queens. • 2016: Introduces the RIPPLE, a doughnut in a doughnut in a doughnut, featured in a Chase Business Ink campaign. • 2017: Invented the DOUGHFLOWER, a rose-shaped yeast doughnut.