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 of the night. A packed crowd of food bloggers, adorable Angeleno kindergarteners, Los Angeles County sheriffs (to which Truman “threatened” healthy doughnuts upon), Son of Gun chefs and West Third Street neighbors Vinny Dotolo and Jon Shook, and even Olympic volleyballer Gabrielle Reece all showed up for a celebratory fōnut and a ribbon-cutting ceremony.