Fremont’s Doce Is Dropping Some Powerful Doughnuts on Seattle | Eater Seattle

"On Stone Way in Fremont, I learned that Doce Donut Co. opened in early May after Damian Castillo and Claudia Monroy relocated from New York; Castillo, who attended culinary school and comes from a Venezuelan American family that owns a bakery in Miami, set out to make high-quality glazed doughnuts with Latin American flavors. He calls the doughnuts “elevated” and aims for dessert-level treats rather than a cheap snack — the brioche dough is fermented for 24 hours, producing massive, cake-y raised doughnuts that carry intense flavors. The Tres Leches is soaked in three-milk custard, dipped on the bottom in chocolate, topped with a pillow of blowtorched meringue, and costs $6.50, while the Guava Con Queso is filled with guava and a cream-cheese swirl and finished with cookies. Business was brisk at opening, with customers lining up and Doce selling out each day, and the owners are now trying to ramp up production to meet demand." - Harry Cheadle