After debuting their vegan doughnuts in May, NOLA Doughnuts is switching up their offerings with three new flavors: Maple Popcorn, Mango Sugar, and Tayberry Jam-Filled. These plant-based treats are fluffy, moist and flavorful—they’re essentially everything you’d hope for in a doughnut, just without the dairy.
The rich Maple Popcorn doughnut is dipped in a house-made, 100% pure maple glaze and finished with salty-sweet candied popcorn to give the doughnut some added texture. The summery Mango Sugar doughnut is coated in a combination of dried mango (which NOLA turns into a powder) and sugar. The Tayberry doughnut is filled with locally made MeeMee’s Goodies jam and finished with a light dusting of sugar. Tayberries are a cross between a blackberry and a raspberry, which MeeMee sources seasonally.
Led by Louisiana natives, Chef Robert Herkes and his sister Connie DeMerell, NOLA Doughnuts brings a different approach to the Portland doughnut scene with their La’ssant Doughnuts, a square, laminated alternative to the traditional ring doughnut, and now with their popular vegan, yeast-raised doughnuts.
These new confections are available at both NOLA locations in Portland (110 NW 10th Ave, kitty-corner from Powell’s Books) and Lake Oswego (365 N State St) through the end of summer.
