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Long before Dominique Anselâ€™s Cronut and Justin Warnerâ€™s foie gras-stuffed doughnut at Do or Dine, Mark Isreal, chef-owner of Doughnut Plant, was devising doughnut innovations in the basement bakery of a Lower East Side tenement building. â€śI wanted to make a doughnut that was not only delicious, but also would be as good for you as a doughnut could possibly be, by using superior ingredients,â€ť Isreal says. By adding fresh fruits and real nuts to the glazes, Isreal created something new. His doughnuts caught on quickly at shops like Dean & Deluca and Balducciâ€™s, and he soon outgrew his small wholesale space. In 2000, Doughnut Plant moved to its current Lower East Side address, luring customers with ever-evolving flavors like matcha green tea, rose, and tres leches. For a supremely decadent treat, try the crĂ¨me brĂ»lĂ©e doughnut, which sports a hand-torched caramelized crust and oozes with real crĂ¨me brĂ»lĂ©e filling. The constant lines enabled a space upgrade and a second location that opened in the Chelsea Hotel in 2011; overseeing nine locations in Tokyo and one in Seoul, Isreal is well on his way to world doughnut domination.