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Daily Dish

Baked-doughnut shop (fōnuts) set to open in June on West 3rd Street

By Betty HallockDeputy Food Editor 
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Fōnuts. As in faux-nuts.

As in doughnuts that aren’t fried, but baked. Either way ... Mmmmm, doughnuts.

Pastry chef Waylynn Lucas, who recently left the Bazaar by José Andrés and formerly worked at Patina, and her partner, voice actor Nancy Truman, plan to open their fōnut and coffee shop in the former Kiss My Bundt space on West 3rd Street. Its official name is (fōnuts), with the parentheses. Its planned opening date is National Doughnut Day, which is June 3.

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The fōnut is the brainchild of Truman, born of wheat-free banana bread batter that found its way into doughnut pans. Enter Truman’s longtime friend Lucas, who has plans to take the fōnut to the next level.

‘I’m using different methods of steaming and baking at high heat to replicate the light and fluffy texture of a doughnut -- without frying,’ Lucas says. Some will be wheat-free and vegan, some more indulgent. Some sweet, some savory. Some with traditional flavors, some more cutting-edge. Lucas mentions a fōnut topped with olive oil powder instead of powdered sugar.

The question is: Would you be willing to sell your soul to the devil for a fōnut?

-- Betty Hallock

Daily Dish
Betty Hallock

Betty Hallock is deputy Food editor at the Los Angeles Times. She has co-written four cookbooks, including “Bäco: Vivid Recipes from the Heart of Los Angeles,” “Amá: A Modern Tex-Mex Kitchen” and “Baking at République.” She started her journalism career at the Wall Street Journal and Scientific American in New York, worked on the L.A. Times’ Business desk, and was interim food editor at Los Angeles Magazine. Hallock also helped launch a food and nutrition vertical for wellness app RoundGlass. She’s a graduate of UCLA and New York University.

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