dough oak clif A Humbl e Tr e a t Glorified

Cupcakes reigned as America’s hottest food trend for a decade, yet a Sprinkles-style boutique never opened in Oak Cliff. A subsequent generation of dessert-shop trends involved a lot of fried dough. There was the cronut, a croissant-doughnut hybrid that Dallas chef Najat Kaanache claims to have invented three months before they became the must-have treat in New York’s SoHo. A beignet shop in Deep Ellum currently draws lines out the door. In the Bishop Arts District, one block is being transformed thanks to glorification of the humble doughnut.

STORY BY RACHEL STONE | PHOTOGRAPHY BY KATHY TRAN