Unlike any other bakery in the city, here the kitchen is a fully open workshop where you can see the entire donut-manufacturing process. The owner is from the American South and maintains his roots with the apple, maple, and bacon donut. There’s also a dill donut stuffed with Philly cream cheese and capers and topped with house-smoked salmon. The combinations are endless, but there are some delicious, Spanish-influenced donuts. Try the carajillo—Spanish coffee with whiskey—or the pan con tomate with tomato paste, tomato jam, cured ham, and a pipette of olive oil.