Behind the scenes
Behind the menu: how a new flavor gets made
From a scribble in the sketchbook to the display case, every Velvet Glaze flavor goes through the same six-week gauntlet.
By Mara OyelaranThe journal
Notes from the kitchen
Techniques, new flavors, the people behind our ingredients, and the occasional sprinkle-related disaster.
October 2026
By Mara Oyelaran
Seasonal
Pumpkin spice, done properly
Real roasted pumpkin, freshly ground spices, and absolutely no syrup. Our autumn special is back for the season.
By Theo BrandtSeptember 2026
Technique
Brown butter and the art of patience
Thirty seconds separates nutty, toasty brown butter from a burnt mess. Here is how we get it right every morning.
By Mara Oyelaran
News
Back-to-school boxes are here
Mini donuts, a rotating flavor lineup, and a box that fits in a backpack. Our new weekday morning boxes are ready.
By Jun ParkAugust 2026
Community
Our first donut-decorating class
Twenty guests, eleven kinds of sprinkles, and one very sticky floor. A recap of our first hands-on workshop.
By Jun Park
Sourcing
Local honey, local bees
Meet Ruth, the beekeeper twenty minutes up the road who supplies the honey in our best-selling glaze.
By Theo BrandtJuly 2026
Guides
The iced coffee pairing guide
Cold brew with chocolate? Iced latte with berry? We tested every combination so you do not have to.
By Mara Oyelaran
Technique
Behind the fryer: temperature is everything
Why we fry in tiny batches at exactly 175°C, and what happens when we do not.
By Theo BrandtJune 2026
Seasonal
Summer berry glaze, three ways
Raspberry, blueberry, and strawberry glazes made from peak-season fruit, available for the month of June only.
By Mara Oyelaran
Community
A morning at the farmers market
We are back at the Saturday market for the summer. Here is what a 5:00 am setup really looks like.
By Jun ParkMay 2026
Menu
Meet the rose-pistachio
The story behind our prettiest donut, and why it took eleven attempts to get the rose just right.
By Mara Oyelaran
Technique
Why we proof our dough for 18 hours
Slow fermentation is the secret behind our cloud-like texture. Here is the science, minus the boring parts.
By Theo Brandt