The Doughnut Project is an eatery that focuses on the deep fried pastries with a savory theme focused on the inclusion of meat ingredients as toppings in honor of the themed 'Meat Week' celebrations. The unconventional use of salty foods in the traditionally sweet desserts marks a hybrid of flavors that offer unique blends of taste that focus on unusual toppings such as cured meats and condiments.
The donuts are made with a sweetened yeast dough that is then topped with unlikely salty toppings that are contrasted with more sugary counterparts. For example, the Monte Cristo donut will include a strawberry balsamic jelly filling and a topping of swiss cheese and rosemary ham. The combinations are sophisticated while drawing upon nostalgic ingredients and flavor pairings, such as the Adult PB&J that has fois gras mixed into the peanut butter.