…fōnuts is a modern coffee and doughnut shop. The shop features more than a dozen unique varieties that are baked using different methods of steaming and baking at high heat to replicate the light and fluffy texture of a doughnut — without the use of a fryer. True to the diverse pastry background of Chef Lucas, who has earned two perfect four-star reviews from The Los Angeles Times, fōnut offerings will run the culinary gamut from indulgent to gluten-free to vegan, sweet to savory, and traditional to avant-garde.
Read more: http://www.ktla.com/news/local/viewerinfo/ktla-fonuts-chef-waylynn-lucas,0,7864883.story
Fonuts: Faux Donuts in Wild Flavors
There are just a few counter seats at fōnuts, a grab-and-go ‘donut’ shop in Mid-City, but that hasn’t kept fans from lining up for these new takes on the humble round treat…flavor choices for the baked-not-fried confections range from banana chocolate and strawberry buttermilk to rosemary olive oil and chorizo cheddar, while coffee comes from Lamill.
Photos: Tina Norton
Read more: http://www.zagat.com/buzz/fonuts-faux-donuts-in-wild-flavors-from-waylynn-lucas
Not just a bakery exclusively for crazy people, this long-awaited pastry shop opens today slinging LA Mill coffee and both yeast- and cake-based donuts (that are baked rather than fried) in silly delicious flavors ranging from peach/lemon/strawberry, to chorizo cheddar, to rosemary, to one made with rum, which is surprisingly not red, even if the case kind of does make it look like it’s Shining.
Read more: http://thrillist.com//food/los-angeles/ca/90048/mid-wilshire/fonuts_coffee_dessert#ixzz1ilHSFbWg
Fonuts: Unfried, Gluten-Free & Vegan Choices…
Los Angeles, you’ve waited too long for your unfried, gluten-free — maybe even vegan — doughnut. Finally, on Wednesday morning, the baked faux doughnuts of Fonuts will be out-of-the-oven ready to feed your wheat-tolerant but doughnut-yearning body. Bakers-in-crime Waylynn Lucas and Nancy Truman will open their West Third Street bakeshop tomorrow.
Two words: chorizo cheddar. Be ready to utter the following: “I’ll have the chorizo and cheddar fonut, please.”
What last night’s pre-opening fete at fōnuts revealed is that not only is a baked doughnut — be it chocolate-hazelnut or strawberry-buttermilk — the It thing to satisfy a modern sweet tooth, but a savory faux doughnut is what’s doing an Angeleno’s mouth good, too. The maple bacon of raised (or yeasted) dough, as well as the chorizo and cheddar of baked cake were easily the winning fonuts …