Peanut butter and jelly. Tangerine. Sweet potato pie. They’re innovative flavors for doughnuts as it is, but to taste them as vegan sweet treats? Many would be in for a sweet surprise.
The all-vegan Dun-Well Doughnuts, co-owned by Dan Dunbar '06 and Chris Hollowell '06, was recently proclaimed by the Daily News as having the best doughnuts in New York City.
Dun-Well, located in Brooklyn, has about 100 varieties to choose from, and none contain cholesterol. The fact that they are not made with eggs or milk isn’t something Dunbar and Hollowell actively promote. “You don’t see the word ‘vegan’ posted anywhere in the shop,” Dunbar says. “It’s more of a revelation.”
The two bring an organic, local-food approach to their business, and omitting dairy from their recipe was a sustainable choice for the IC grads.
“While my grandmother used eggs in her bakery, she was getting them from the chicken coop out back, not from an industrial factory farm,” Hollowell says. “We try to keep things as local and sustainable as possible in our shop.”
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