The next step in the evolution of the donut has arrived: a delicious, guilt-free treat, baked with a healthy dose of loving kindness, that feels great to enjoy and leaves you feeling good! In this crazy world today, we are all seeking our own paths towards growth and enlightenment, but we think your journey ought to include the simple pleasures, like donuts.
fōnuts creator Nancy Truman, along with her husband Thom Furtado have embraced this evolution to reimagine all your favorite flavors to now be 100% gluten-free, with low-to-no sugar added, more organic ingredients…while greatly expanding the popular vegan flavors.
Along with this transformation of recipes, Nancy and Thom have rededicated the entire business to become more enlightened, embodying the values of kindness, creativity, and community. They consider every team member, every patron, and every fōnuts fan, as part of the fōnuts family.
Come on in and add fōnuts to your personal path to enlightenment.
The beginning of fōnuts—
As the story goes, it all started with a cup of coffee, and the need for something yummy to go with it!
L.A. native Nancy Truman always loved pairing her morning and, okay, afternoon, coffee with baked goods. But after discovering her own gluten intolerance, she realized how hard it was to find a quality, all-natural gluten-free treat. All the gf snacks out there were either too sweet, or had the consistency of dirt, and usually both!
With acting and voice-over credits ranging from Finding Dory to Curb Your Enthusiasm, she had quite a bit of “let’s have coffee” experience, and knew many others had trouble finding a tasty solution.
So, with a craving in her belly, and many a friends’ craving as well, Nancy started baking on her own. Her original goal was simple: create something that her taste buds and stomach would love.
Recalling her childhood memories of her mother Samyra, who worked in her friend’s bakery and taught cooking classes in the neighborhood, Nancy found she could honor her mother’s memory by transforming some of Samyra’s recipes into healthier gluten-free versions.
In early 2011, Nancy transformed a friend’s recipe for banana bread into her first product Banancy Bread: the gluten-free, low-sugar loaves which she started selling at the Mar Vista Farmer’s Market. Everyone loved the bread, but a whole loaf was a big handful, and that’s when Nancy thought, “Oh, I could use these donut baking pans to make a cute, fun faux-donut!”
From this humble beginning, the fōnut was born…
the beloved old-fashioned cake donut reinvented as a modern classic. Always baked, never fried, emphasizing simple recipes, all-natural, gluten-free ingredients, with a healthy dose of loving kindness thrown in for good measure.
That summer, the first fōnut shop opened to critical acclaim and widespread success.
Envisioned as a fresh take on the timeless donut shop experience we all grew up with, fōnuts quickly became LA’s go-to destination for anyone seeking a “better-for-you” donut.
LA loved them, Nancy loved making them, and as good things come in threes, recently arrived NYC native Thom Furtado fell in love with Nancy and her fōnuts. As their love continued to grow, it only made sense for them to join Nancy’s creative genius and Thom’s design and operational experience to make fōnuts a family business.
Together, Nancy and Thom are proud of what fōnuts means to the city of Los Angeles, and are even more excited about the continued evolution of fōnuts — the enlightened donut.