CELEBRATE MEAT WEEK WITH THE DOUGHNUT PROJECT

Come celebrate "Meat Week" with The Doughnut Project.  Starting Monday, April 18th through Friday, April 22nd, between noon and 1pm, we'll be offering a limited-edition selection of hand-made, charcuterie doughnuts including Prosciutto, pear and olive oil, Bone marrow with clementine glaze, and more.

The Meat week menu:

Sometimes doughnuts deserve a different twist, so we created TDP's Meat Week to showcase some of our most inventive flavors to date including an Adult PB&J with foie gras and whipped peanut butter, and a Monte Cristo doughnut with strawberry balsamic jelly from O&Co.:

  • Monday: Prosciutto, pear and olive oil
  • Tuesday: Soppressata with rhubarb
  • Wednesday: Monte Cristo w/strawberry jelly
  • Thursday: Bone marrow with clementine glaze
  • Friday: Adult PB&J

WANT MORE FLAVORS?