Mm-hmm

...

but also how I see the world." And I use the donut as a canvas to explore different cultures, um, different flavors that excite me, that are ma- you know, make up New York.

Uh, but also I wanted to do it in an approachable way.

So my intention is when people come to the shop-They can right away see or feel that it's not your average, you know, or your typical-

Mm-hmm.

And it has like this beautiful floral, uh, taste from, from that cinnamon, and the classic glazed.

So we always like to be inventive, but for me it's always, uh, important to have something for the more sort of curious or adventurous and, um, you know.

Hmm.

So a lot of these are being lost because newer generations are not interested, or even, you know, they're not consumed as much.

But Mexico has a very rich sweet culture, and it is very regional.

So for example, in the north of Mexico, uh, there are a lot of sweets made from, uh, goat's milk.

In the tropical areas, uh, like Veracruz, where you have, uh, a lot of confections made from tamarind and coconut and things like that, and there's certain sweets or desserts that you can find only in a specific town of a specific city of a specific region.

Are, are donuts sort of ubiquitous, or they all come from very different traditions? 'Cause you see them all over.

over.I feel that there's a version of donuts everywhere around the world, you know? But I will say that I kind of started sort of the, the phase of my career making donuts not by intention.

It was a former boss that, uh, is French, and he came up to me, you know, he called me one day, uh, and he said, "Hey, how about we open a gourmet donut shop?" And I felt, "Oh, here's a French guy and a Mexican girl [laughs] trying to make something quintessentially American.