27 Apr '17, 4pm
An American Pastry In Paris At Boneshaker Doughnuts
Paris is beginning to flinch at the first pinches of winter, but Amanda Bankert-Scott has the perfect antidote to frosty mornings: coffee and doughnuts. This morning, she’s lining the bakery case at Boneshaker Doughnuts with buoyant rings of cold-weather-inspired flavors like hot chocolate (complete with tiny marshmallows), cinnamon sugar, spiced apple, salted caramel, and vanilla. I can’t imagine eating a doughnut without a cup of coffee, so I understood why Bankert-Scott’s vision of a doughnut shop included an endless carafe of filter coffee on the counter. “I’ve always had a connection to coffee,” she says, as she tells me how she brought her classically American version of the pairing to Paris.