The Best Desserts In America, According To Christina Tosi - The Infatuation
"“I love the Wildair donuts. The freaking creme brûlée one that they put on over the weekend? You could just watch that spoon crack the top of the donut. Saturdays at noon, if you're ever like, ‘What am I gonna do today?’ [This is what you do.] They do different donuts every Saturday at noon. We're gonna do a pretzel brownie swirl donut [with them] the same week that the cookbook comes out in celebration of one of my favorite recipes from it. Fabian and Jeremiah are incredibly talented savory chefs. Fabian knows donuts, he knows pastry. He was an intern at WD-50 as I was on my way out. I have a high level of respect for them on every level but he is a pastry mastermind that doesn't get enough credit.”" - brennan carley
