Indie doughnut shops offer hand-grafted goodness

The maple-bacon doughnut from Sweetness Bake Shop is the only flavor made regularly.

Doughnuts were once a hand-crafted treat — fried fresh and laboriously decorated.

These days, they're a mass-produced commodity, deep fried assembly line style and delivered to your corner doughnut shop to be sold at rock bottom prices.

But like cupcakes and grilled cheese sandwiches, doughnuts are undergoing a revolution

Call it a gourmet takeover. Call it a return to good old-fashioned craftsmanship.


Photos: Seminole Hard Rock Winterfest Boat Parade

Either way, independent doughnut shops are making a comeback. Think fresh toppings, classic flavors and outrageous combinations.

Here are four of the best. Read on to see what makes each of them special.

Mojo Donuts

7906 Pines Blvd., Pembroke Pines, 954-983-6631. Facebook search: Mojo Donuts

Shelly Neifeld says she and husband Shawn have done an awful lot of traveling. And every time they returned to South Florida, they missed the gourmet doughnuts they'd devoured in Chicago, New York, you name it.

"When we came back and thought about opening a business, we saw that not one person was doing doughnuts," she says. "So we jumped on the train."

Their Mojo Donuts opened in February. They start selling doughnuts at 6 a.m. and stay open until 5 or 6 p.m. Sometimes they sell out and shut the doors by 2 p.m., Neifeld says.

The buzz is about wild creations such as the 420-munchies doughnut, with chocolate and potato sticks, created "in honor of National Marijuana Day." Other interesting riffs on tradition include those with maple-bacon, sour gummy worms and red velvet.

Prices start at $1.16 and go to $1.85 for "biggies," such as apple fritters and coffee rolls. Open daily at 6 a.m. until the doughnuts are gone.

Our pick: Cuban-inspired guava and cheese, a yeast doughnut filled with cream cheese and guava jelly.

Croissant'licious

354 E McNab Road, Pompano Beach, 954-788-2338

Maybe you've heard of the cronut. It's a croissant-doughnut hybrid invented at Dominique Ansel Bakery in New York City. Since launching in May, the lines have been so long that chef Ansel limits cronut purchases to two per customer. They cost $5 each.

Enter Remi and Yolanda Coulon, who've been making croissants and other French pastries for the past 10 years in Pompano Beach. They heard about cronuts on TV and started frying their own to sell for $5 a pop.

This South Florida version is filled with pastry cream and drizzled with Key lime curd.

Open 7 a.m. to 5 p.m. Tuesday through Saturday, and 8 a.m. to 1 p.m. Sunday.