The inception of 2nd Language came about when owner, Randy Hobson, first visited the Dominique Ansel Bakery in New York City, known worldwide as the original home of the Cronut®. A self-proclaimed non-donut-connoisseur, Randy was overwhelmed by the explosion of flavor and textures that the Cronut® offered, and knew that he was now officially a “Donut Guy.” Years of research and investigation led Randy to explore the idea of testing out his own version of this donut at 2nd Language’s sister restaurant, Pangea Kitchen.
Our French Donut is a croissant-donut hybrid, created carefully over a 3-day process of dough lamination and fermentation. The result is a beautiful, crisp exterior only surpassed by its flaky, layered inside, typically filled with a variety of rich flavors and fillings. When executed properly, this sweet treat elevates the typical donut experience to one of culinary excellence.
“When I finally stepped into the space, it spoke to me… It became very clear to me that this was the spot.”