"Bear Donut specializes in the currently buzzy mochi doughnuts, made with rice or tapioca flour instead of wheat, and hence usually gluten free. The texture is bouncier but the flavoring schemes applied are much the same. Bear’s toasted coconut is a favorite, and the grapefruit-poppy seed maybe the most unusual. Some of Bear’s doughnuts are in the pon-de-ring style, with the circle made up of little detachable balls of dough. Current flavors include sugar, cheddar, or cinnamon, as well as over-the-top flavors like coffee toffee." - Eater Staff
Robert Sietsema/Eater NY
