Black Label Donuts (popup, follow online)
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Gourmet donuts with global flavors, brioche, and cheesecake
Gourmet donuts with global flavors, brioche, and cheesecake
"There’s a pastry chef in Bayside, Queens, commanding two-hour long waits for his gourmet doughnuts, which pull from flavors of Japan, India, Southeast Asia, and France with options like an orange miso pecan sticky bun or a matcha custard bun. Richard Eng, the guy behind Black Label Donuts, has gained quite the following for his popular pop-up that began inside Japanese teahouse Nippon Cha in Bayside — but in June of last year, he was shot in the face during an armed robbery, leaving his business in limbo, the NYT reports. Eng, though, made a speedy recovery and was baking his beloved pastries again by year end. He’s now looking for a new location for his pop-up." - Carla Vianna
"Black Label Donuts operates on weekends, crafting innovative doughnuts with fillings like peanut-butter-banana custard and salted-espresso milk jam. The doughnuts are made using high-tech gadgets and cold-ferment brioche." - Hugh Merwin
Jeannie T.
Christopher L.
HSIU-TING L.
