Doughnuts inspired by food, fun, & cocktails!

The Doughnut Project is a hand-crafted, small-batch doughnut shop in the West Village of Manhattan. The shop opened in October of 2015 and takes inspiration from food and cocktails to create their flavors.  The shop is known for its collaborations and partnerships with local, national and international brands where they create custom doughnuts for product launches and events.  Every weekend, the shop does Weekend Specials that are available for Friday, Saturday & Sunday only.  Led by Co-founder Leslie Polizzotto, the all-female team’s creativity is bringing joy to customers from all over the world who visit the not-to-be-missed NYC destination.


Leslie is a former attorney who oversees daily operations and also handles the business side of TDP. She is in charge of marketing, sales, strategy, human resources, and social media. She also handles brand growth, collaborations and licensing opportunities. She can be found having fun pulling shots and serving doughnuts everyday in the shop.


Originally from Rhode Island, Jessica Bone moved to New York in 2006 to study musical theatre. After a few years of auditioning and baking on the side, she enrolled in the Institute of Culinary Education in 2012 to turn her hobby into a career. Post-graduation, she joined the team at the Michelin starred restaurant Oceana as a pastry cook. Three busy years later, she moved to Bouchon Bakery at Rockefeller Center and Hudson Yards where she worked as pastry chef de partie in the cake, tart, and vienoisserie stations, continuing to learn and develop her skills in a high volume bakery. In that role, she was incredibly honored to receive the Employee of the Year "Core Award" and a scholarship from Chef Thomas Keller to study in the UK. When she saw an opening at The Doughnut Project as a kitchen manager, she couldn't pass it up. She started in July 2019 and has enjoyed creating new flavors and sneaking in nerdy references wherever she can!



Brooklyn born and raised, Kiara had aspirations to work in the food industry at a young age. So young that she attended Food and Finance High School in the city.  She then went to The Culinary Institute of America to get her degree in Baking and Pastry in 2017 and since then she been working in the industry. And although she loves making custom cakes she’s been enjoying helping to make the fun and innovative flavors at The Doughnut project.

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