
1

"Drawing on Vietnamese dessert traditions, Lisa Nguyen’s Heyday makes mochi doughnuts using a combination of wheat and rice flour that she fries (and sometimes bakes) and finishes with inventive glazes and toppings like coconut glaze with corn crumble, condensed milk, and cacao nibs; her favorite is a coconut sweet‑corn flavor that riffs on chè bắp, and she designs flavors inspired by people and places dear to her." - Brooke Jackson-Glidden