Farshid Hakim, the French baker who opened La Provence Patisserie in Beverly Hills 15 years ago and introduced the French Macaron to Los Angeles, has created his own line of a croissant/donut combo he playfully calls the “Play-Dough-Nut” in time for Thanksgiving. Only 200 are made daily and once they are put out at 9am each morning, its first come, first served. No more until the next morning. The ½ and ½ combo marries Farshid’s recipe for his sell-out croissants (which he created at the Hotel de Paris in Monte Carlo) with his new donut recipe. The result is a satisfying big, sweet, soft bite which comes in 5 flavors: Caramel Pumpkin Spice for the Holidays; Boston cream pie, Powdered Sugar, Cinnamon Sugar and Maple. The “Play-Dough-Nuts” can also be special ordered 24 hours in advance.
Posted by Elise Felicetta