Our Story

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Curiosity Doughnuts began with a question, "How can we make the best doughnuts?" The answer is still evolving. We developed our first doughnut recipe for our second book: Maximum Flavor, Great Recipes and Why They Work. After we published it, we thought we were done. But a funny thing happened. We began searching for great doughnuts. Scouting them out in farmer’s markets and taking road trips to try different variations. We saw a lot of great ideas and ate a lot of mediocre doughnuts. Great doughnuts were few and far between. Long lines and good press did not always lead us to what we were looking for, but there was inspiration everywhere we looked. 

We opened the shop as our passion project. Several years ago when Aki asked Alex what he wanted to do for our next project, we were both surprised when he immediately replied “Doughnuts.” Not long after that, we stumbled across a space at the Stockton Farmer's Market. They liked our idea for doughnuts and frozen custard and the rest is history.

In the end it made perfect sense. We created the doughnuts that we were looking for. We are the kind of people who read labels, so we made sure that there was nothing in our doughnuts that we would hesitate to feed our daughter. The rule throughout our careers had been that anything that goes on the menu has to please both of us and Amaya. That is not an easy thing to do.  Every doughnut we serve has to meet that standard and that's how we know that other people will love them too

We opened Curiosity Doughnuts with three different doughnuts: vanilla yeasted, chocolate yeasted, and the drop doughnut. Today we make 16 styles of dough with 10 different spin-off variations. That’s a lot of different doughnuts, even if you simply try each one of them with vanilla glaze. We create a variety of glazes and toppings each day for a seemingly endless variety of flavors. We put in the time and effort to make them all uniquely delicious. 

We use quality ingredients--you wouldn’t believe the amount of money we spend on vanilla, and you can taste the difference. We are constantly tinkering with our recipes to make sure that they are the best they can be and testing new ideas, which is how we ended up with so many different doughnuts. 

We’ve been awarded Best In Philly by Philly Magazine, Best of Jersey, from New Jersey Monthly (three times), and in 2018 we were James Beard Semi-Finalists in the category of Best Baker.

In March 2018, we made the move from Stockton, New Jersey to Spring House, Pennsylvania, stripping down the menu to focus on the doughnuts. Over time, we’ve gone from the original 3 doughnuts to over 26 different types of dough with 10 additional variations. We make doughnuts that you cannot find anywhere else. 

We just signed a lease on a new location and will be opening in January 2023.

at:

800 Edison- Furlong Rd

Furlong, PA 18925

(Doylestown Township)