Doughnut Plant was recently named one of The Huffington Post’s Best Indie Doughnut Shops, but the road that led to this accolade stretches back more than a century. Owner Mark Isreal’s grandfather Herman began his career as a baker in 1910, before he was drafted as a soldier in World War I. While stationed in Paris, Herman learned the art of the French baguette and experimented with his own recipes, which he put to use when he opened his own bakery upon returning to the states. Mark Isreal re-created his grandfather’s original donut recipes, and, upon moving to New York, Doughnut Plant was born. Homemade jams and glazes enhance each of Mark’s cake, yeast, and filled donuts. House favorites include the crème brûlée, which he fills with vanilla-bean custard before hand-torching them to caramelized perfection, or the Blackout, a chocolate cake donut filled with chocolate pudding, dunked in a chocolate glaze, and then covered in chocolate sprinkles. Alongside his preservative-free donuts, Mark serves Kobrick’s Coffee, Mighty Leaf loose tea, and homemade juices and nut milks pressed by the store, which helps retain three to five times as many nutrients per glass as store bought. During the summer months, the store also churns its own ice cream.