Unless you have somehow managed to avoid the Farmer’s Market, your Instagram feed and every Georgetown student, you will know that District Doughnut is one of the hottest stands every Wednesday.
Founded in 2012 by lifelong friends and DC natives Juan Pablo and Greg, District Doughnut has quickly become a crowd favorite, probably due to their perfected dough and unique flavors.
Juan Pablo and Greg brought along pastry chef Christine as the mastermind behind the dough and creator of every unique doughnut in their lineup. Her tireless efforts began by frying four doughnuts at a time in a wok late at night after work, tweaking the dough for 3 years until it reached its current state of perfection.
Each doughnut has its own unique dough and flavor, and they use only the best ingredients available – importing everything from the Dulce de Leche in Argentina, to the finest to Swiss chocolate – in order to create that perfect flavor in every bite.
Their two original flavors (and by far their best-selling) are Brown Butter and Dulce de Leche (inspired by Juan Pablo’s Argentine roots). Every doughnut is handcrafted fresh each day, and production starts at 2 am in order to be ready for their 7 am store open. This is what makes their doughnuts a bit pricey ($3 for classic doughnuts, $4/5 for specialty ones), but worth every cent.
If the fact that the doughnuts sell out at the Farmer’s Market every week in less than two hours isn’t enough to convince you to try one, maybe the fact that their Dulce de Leche doughnut was listed as one of the best doughnuts in the US by Food and Wine will.
Or the knowledge that if you buy their last doughnut, you’ll be featured on their Instagram (#instafamous). Or the fact that they torch each Crème Brulée doughnut right before your eyes. So bottom line, do yourself a favor and give one a try.
Also, if one doughnut a week is simply not enough, visit their new store, only a 13-minute Uber away from campus.