Tips & Stories
I have a new obsession and its name is fonut. fonuts was opened in 2011 as the brainchild of LA's most celebrated pastry chef, Waylynn Lucas, and gluten-free baking wiz Nancy Truman, with a goal of elevating the coffee and doughnut experience into tastier and healthier realms. Baked and/or steamed and never fried, fonuts replicate the donut taste you know and love, but give it a modern spin, with many gluten-free and vegan options. Read more here.
