PUNCHMAGAZINE.COM 81 welcome when you go in and the staff treats you like they genuinely want you to be there,” she says. “People tell us all the time that the staff is friendly and they love our donuts. I’m proud that we’ve created that kind of business.” As for the name of the place, it’s a play on Lean’s favorite donut, the French Cruller. But she also sees it as a bit ironic since she’s so focused on providing such positive service. “It’s not because we’re really cruel!,” she declares. “It’s exciting to create a brand that’s about being kind. We like to spread that energy.” After less than two years, Cruel Donuts has developed a devoted fan base as evidenced by the long lines out the door on weekend mornings. Beginning later this summer, she’s also hoping to offer house-made ice creams with unusual flavors, much like make it Almond Frangipane This filling is what makes Cruel Donuts’ almond croissants a customer favorite. INGREDIENTS 200 grams of almond meal 200 grams of sugar 200 grams of softened room temperature unsalted butter 2 eggs Pre-made butter croissants Sliced almonds (optional) DIRECTIONS • Using a stand mixer and flat beater, beat butter with the sugar at low speed. • Add one egg at a time until each egg is well incorporated before adding the next egg. • Gradually add almond meal. After adding all of the almond meal, mix for another 5 seconds and stop the mixer to scrape the bowl to ensure everything is being mixed. Give a final mix for 5 seconds. • Slice pre-made butter croissants and generously spread the bottom halves. Close up the croissant and spread the frangipane on top of the croissant. Add sliced almonds on top of frangipane. • Bake at 350 F for 10-15 minutes until lightly browned. her donuts. But no matter what Lean creates, her passion for her work will always come through. “I tell people we do everything with love,” Lean proclaims. “We genuinely do.” Out-of-the-Box Cruel Donuts 35 Laurie Meadows Drive, San Mateo 650-315-2460
RkJQdWJsaXNoZXIy MTcxMjMwNg==