80 PUNCHMAGAZINE.COM for years to just go into donuts, but I didn’t want to do it because it felt dull and boring to me,” she says. “I liked running restaurants because it was fast-paced and I enjoyed that excitement.” But when the space that now houses Cruel Donuts became available after she decided to close her breakfast eateries, Lean couldn’t pass up the opportunity to work closer to home and be more available for her kids. “I ended up doing exactly what my parents were doing,” she notes, “but I still wanted to be different. I didn’t want to be the standard donut shop.” That’s why Lean decided to create some out-of-thebox flavors, along with the standard favorites people know and love. Popular variations include passion fruit- glazed, guava jellyfilled and seasonal fresh strawberry shortcake with whipped cream donuts. On the weekends, Cruel presents bright purple ube flavored and chewy mochi varieties. But it’s the crème brûlée donut that is their best seller. “We bake actual authentic crème brûlées in little ramekins and stuff them into the donut,” describes Lean. “Then, we put a little sugar on top and torch it. It takes time to make, but I don’t think anyone is doing a crème brûlée donut the way we are.” Although customers are initially enticed by freshly-made, quality treats, it’s Lean’s signature dose of kindness that keeps them loyal. “I just don’t think there are many places anymore where you can feel {food coloring}
RkJQdWJsaXNoZXIy MTcxMjMwNg==