This place is aptly named, considering all of their interesting and experimental flavors. We like The Bronx, which combines a sweet glaze with black pepper and olive oil, as well as the Those Beetz Are Dope, which has a bright red beet-flavored glaze and is filled with whipped ricotta. They also have very good vegan cake doughnuts, including one topped with cereal milk glaze and cornflakes. We met someone who lines up before opening time every Friday morning, so The Doughnut Project clearly inspires a loyal following. We can see why.