New York Times food writer Pete Wells recently offered readers a rundown of some of city’s new exotic shops, including Dough, Wonder City Coffee and Doughnuts and the Doughnut Plant — among others. Dough offers interesting glazes such as dulce de leche with toasted almonds and magenta hibiscus, while Wonder City provides breakfast doughnuts made with mashed potatoes. The Doughnut Plant, on the other hand, sells square-shaped, peanut-butter-and-jelly-filled treats and what Wells calls a “highly edible” oatmeal-infused pastry.
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