Crosstown Doughnuts are handmade in London fresh daily using quality ingredients and locally sourced ingredients and contain no transfats.
Crosstown is guided Peter Gordon, executive chef and co-owner of London’s Kopapa and The Providores & Tapa Room (as well as The Sugar Club and Bellota here in Auckland).
Peter’s doughnut recipes have been inspired by the global pantry, creatively combining exciting flavours and textures from around the world to produce the highest-quality doughnuts.When you think of a doughnut, your mind probably conjures up the typical round and often sickly sweet doughnut. Wipe this image and instead imagine premium British doughnuts with luscious and innovative flavour combinations, as well as classics done to the very highest order.
Think homemade Bramley apple compote, Tongan vanilla bean glazes and Belgian chocolate truffle ganache.
The only problem I can see is that they aren't available here in New Zealand.