TDP PROJECTS & COLLABORATIONS

At The Doughnut Project, we're all about creating innovative doughnuts inspired by our favorite meals & cocktails.  And, since we thrive in creative environments, we're always looking to work with creative minds in food, marketing, and business.  Over our first two years in business, we've been fortunate to work with some of NYC's best bars & restaurants to create our Cocktail Series and Restaurant Series.  We've also collaborated with top brands including Adidas, Compari, Crayola, and many more.

We're constantly on the lookout for our next great collaboration.  If you're interested in working with us on a custom branding event, or would like to us to create a customized doughnut using your product, please contact us and we'll get back to you ASAP.

ADIDAS

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Adidas kicked off a new shoe with a special event and asked us to create a doughnut that would fit the occasion.

ANGRY ORCHARD

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Angry Orchard approached us to create a specialty doughnut using their Crisp Hard Apple Cider.  The result was our Hard Apple Cider Caramel Doughnut.

THE BENNETT

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The Bennett reached out to us again to create a dessert doughnut inspired by their famous "Strawberry Letter" cocktail. 


CLINTON HALL

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We collaborated with Clinton Hall, a NYC-based beer garden in the heart of the financial district to create a custom meal that would spice up their menu. The result...a savory grilled cheese doughnut!

COCKTAIL SERIES

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At The Doughnut Project, we're inspired by great wine and spirits, so we set out to create our "Cocktail Series" with top cocktails from some of NYC's top bars including The Bennett, Maysville and Death & Co.

COMPARI

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Compari asked us to create a specialty doughnut using their product. Our answer was a sweet vermouth spiked cream, Campari-flavored glaze and topped with some orange-flavored frosting


CRAYOLA

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On two occasions, Crayola reached out to us to work with them on branding opportunities. The first was the retirement of their Dandelion Yellow color. The second was to launch a new color, "Bluetiful".

HOT ONES

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First We Feast invited us to create a Hot Ones Doughnut that would test the heat index of NYC doughnut enthusiasts.  Our answer was a mini doughnut topped with Hot Ones glaze, fried chicken skin and blue cheese crumble.

HUNDRED ACRES

Hundred Acres approached The Doughnut Project with the idea of creating a savory doughnut for their dessert menu.  So, we combined feta cheese, almond glaze and sumac spice & topped it with fire roasted almonds and brussels sprouts.


MARVEL ENT

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OLIVIER & CO

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CARTOON NETWORK

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RESTAURANT SERIES

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ROOT & BONE

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RUFFINO

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