Cloudy Donut Co.

"Yes, the completely vegan donuts at Cloudy Donut Co. in Brooklyn Heights are incredibly cloudlike. Besides being fluffy, airy, and downright dangerous, they come in 40 different flavors that rotate every week. We’d take their grapefruit mimosa donut—which has a grapefruit champagne glaze topped with brûléed grapefruits and a pipette of champagne—over a birthday cake any day. Get to the shop early as they tend to sell out fast, or visit their second location in Nolita." - molly fitzpatrick, carlo mantuano, sonal shah, neha talreja, kenny yang

"Sometimes, a business gets its name 100% correct. That’s the case for Cloudy Donut Co., a donut shop from Baltimore that has a location in Brooklyn Heights and another on the way in Soho. The vegan donuts are like cumulonimbus before a summer storm: tall, airy, and crackling with flavor. There are 40 or so highly-detailed rotating donuts, like piña colada with perfectly torched pineapple, or a blue and crumby cookie monster flavor. They sell out fast, so get here early." - neha talreja, will hartman, bryan kim, willa moore

"Yes, the 100% vegan doughnuts at Cloudy Donut Co. in Brooklyn Heights are incredibly cloudlike. These fluffy, airy, downright dangerous doughnuts come in 40 different flavors that rotate each week. The main appeal here is the incredible attention to detail: They torch every piece of pineapple on the pina colada doughnut, and top the citrus cream doughnuts with candied orange and tart lemon slices. We’d take their grapefruit mimosa doughnut—which has a grapefruit champagne glaze topped with brûléed grapefruits and a pipette of champagne—over a birthday cake any day. Get to the shop early as they tend to sell out fast." - Neha Talreja

"Cloudy Donuts, a vegan donut shop based in Baltimore with a social media following, is opening its first bakery in New York City this Saturday, October 22. The new Brooklyn Heights spot, located at 14 Columbia Place, near Joralemon Street, will feature flavors like raspberry-rośe, brown butter, pumpkin spice, and pistachio." - Emma Orlow