The new Japanese bakery I'm donut? has opened in Times Square, marking its first international location. This 5,725-square-foot space, run by Ryouta Hirako, features a minimalist design and a diverse selection of innovative doughnut flavors. Their brioche dough, made with pumpkin, provides a distinctive texture, setting them apart from traditional offerings. While retaining some classic flavors, they also introduce unique NYC-specific options and savory doughnut sandwiches. The bakery aims to challenge conventional pastry norms, enhancing New York's evolving culinary scene and competing with established doughnut shops.
I'm donut? separates itself by using pumpkin in a brioche dough that lends a soft, fluffy, and slightly moist texture, claiming their doughnuts challenge classic pastry conventions.
Hirako's establishment aims to constantly question and creatively expand the boundaries of traditional pastry while offering a variety of unique and innovative flavors.
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