On Sunday, July 16th, four of San Diego’s most talented pastry chefs joined forces at You & Yours for a Pop-Up Doughnut Shop organized by Bake Me Some Love. Each chef brought two different signature doughnuts, including options made with fresh-picked berries generously donated by Stehly Farms Organics.

Participating chefs included Ashley Papa (Bottega Americano), Paula Alvarez (Devil’s Dozen), Kristianna Zabala (Nomad Donuts), and Jessica Scott (Puesto).

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In a bid to make the event even more delicious, the team at You & Yours supplied two tasty cocktails shaken with their premium, distilled-on-site spirits and Stehly Farms berries.

bake-me-some-love-doughnut-eventAttendees filled their boxes with deep-fried delights in support of Humane Smarts, a nonprofit organization that promotes life skills and self-esteem through programs in photography and other arts, gardening, and academic enrichment at SMARTS Farm in downtown San Diego’s East Village. bake-me-some-love-doughnut-event
For some, the decision-making was made difficult by the fact that every single doughnut looked tempting! Here’s a closer look at all of the tasty and inventive options that were donated by the participating chefs:

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Pastry Chef Ashley Papa (Bottega Americano) loves doughnuts, and those warm, fuzzy feelings were on full display with her two offerings: Lemon Curd Strawberry Jam & Ube Haupia White Chocolate. The strawberry-topped doughnut was a real people pleaser (and the first variety to sell out).

bake-me-some-love-doughnut-event-devils-dozenThe team from Devil’s Dozen brought two fruity flavors featuring seasonal berries: Mango Michelada and Blackberry Rosemary Old Fashioned. Sprinkling Tajin on the mango doughnut was a smart move that delivered a spicy, salty finish (and helped keep sugar overload at bay). The old fashioned doughnut was a perfect pick for those looking for a rich doughnut with a crisp exterior and crumbly, cake-like interior studded with juicy blackberries.bake-me-some-love-doughnut-event-nomad-donutsNomad Donuts supplied two of the most creative entries: Blackberry Mojito Meringue and “Caprese” doughnuts. The Blackberry Mojito Meringue featured a bright and zesty lime and mint glaze that contrasted beautifully with the jammy blackberry filling and fluffy torched marshmallow topping.

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Nomad’s “Caprese” doughnut raised a lot of eyebrows. The one-of-a-kind, sweet-meets-savory invention was filled with strawberry-tomato jam and topped with smoked mozzarella crumble, balsamic reduction, and basil glaze.

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It was Jessica Scott’s first time making doughnuts, but you wouldn’t know it! The executive pastry chef for Puesto dreamed up two delightful deep-fried treats and executed them perfectly. The deceptively light and airy Cardamom-Rose French Crullers (pictured above) were dipped in a rich chocolate glaze and topped with a doughnut hole shaped like a rose.

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For her second doughnut, Jessica made a Mexican Chocolate Latte cake doughnut crowned with chocolate frosting and chocolate curls. These soft and fudgy doughnuts delivered a huge flavor pay-off (and a serious coffee kick!)

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Attendees sipped craft cocktails shaken with You & Yours vodka and gin and fresh-picked berries donated by Stehly Farms Organics. Options included Oh That’s My Jam (Sunday gin with Stehly Farms strawberries, housemade jam, lemon, and basil),  Daddy Don’t Make Dinner (Y & Y vodka, Stehly Farms blackberries, honey, lemon, and Topo Chico), and a refreshing Sunshine Berry Lemonade with Stehly Farms blackberries and strawberries.

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Thank you!

Host: You & Yours
Berries: Stehly Farms Organics
Participating chefs: Jessica Scott, Puesto; Kristianna Zabala, Nomad Donuts; Ashley Papa, Bottega Americano; Paula Alvarez, Devil’s Dozen Doughnut Shop
Attendees: Thanks also to everyone who came out to eat doughnuts and enjoy a cocktail for a great cause. Let’s do it again! In the meantime, follow Bake Me Some Love on Instagram and Facebook to stay in the loop about future events.