LGBTQ+-Owned Vegan Doughnut Truck Opens in Seattle

Founded by Sean Willis and Christopher Ballard of Outbound Herbivore Magazine and Vegan Candle Co., Doughjoy will open in Seattle in May in the former Cycle Dogs Food Truck. The two aim to lure foodies of all types and lifestyles to an area that is already on the verge of becoming one of the best vegan cities in the country. On the streets of Seattle, the new company offers yeast-raised, soft, sugary donuts with recipes so compelling that long-time vegans can double-take them.

“As a native of LA American,” Willis said, “there are some vegan donut shops that I dream of every day. They are so extravagant and have the most incredible flavors! Not to mention, it’s yeast donut (the best variety in our opinion!). In Seattle, yeast vegan donuts are very limited and the majority of vegan donuts are cake donuts. We want to fill this void by offering Seattleites a fun donut experience with delicious, unique, vegan donuts made from yeast! “

The LGBTQ + store will hit the market in May, and the menu includes The Faconator (a donut with maple icing and crispy coconut bacon), Petal To The Metal (sweet and floral) and Cereal Killer (inspired by delicious grain milk) with crispy fruit ripeners ), PB & HEYYY (peanut butter icing and strawberry jelly drizzle), and The Basic B (glazed goodness, do we need to say more?). The first plant-based yeast donuttery in the Seattle area will also serve 100% vegan lattes with non-dairy syrups like salted caramel, white chocolate and mocha.

Willis adds, “There’s a perfectionist idea of ​​veganism that we’re just ruling out [people from the movement]. We want to show another side of veganism – how it can be better, taste amazing and that it’s not about what you can’t have, but about [about] all the incredible things one can have when leading a plant-based lifestyle. “

Doughjoy will be based in the Ballard neighborhood at 5401 17th Ave NW, Seattle, Washington 98107. Check out the truck’s Instagram (@DoughjoyDonuts) or DoughjoyDonuts.com for more updates.

Photo credit: Heather Tanner