Introducing the “Play-Dough-Nut”


la provence

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


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