Lantern Donuts 519 E Sherman Ave

Raised brioche fried in organic coconut oil and dipped in our chef’s house-made Belgian chocolate glaze. Not too sweet, not too dark. Just right.

Raised brioche fried in organic coconut oil and finished with our house-made organic maple glaze. Rich maple flavor, natural sweetness, and a clean finish.

Raised brioche fried in organic coconut oil and dipped in our signature brown butter vanilla glaze, finished with Celtic sea salt to accent its subtle caramel notes. A Lantern Standard for a reason.

Zucchini carrot cake dipped in house-made carrot icing, topped with a light, whipped cream cheese icing and finished with candied pecans. Warm spice, fresh carrot, and a rich, nutty crunch.

Vanilla bean cake dipped in 100% Grade A maple syrup frosting and finished with brown sugar candied bacon. Rich maple sweetness with a crisp, savory finish.

Vanilla cake dipped in dark chocolate ganache, topped with toasted marshmallow fluff and burnt rosemary candy. Rich chocolate, toasted marshmallow, and a hint of smoky rosemary.

Raised brioche filled with our chef’s house-made vanilla bean custard and crowned with a caramelized sugar top hat. Crack through the crisp brûléed sugar to reveal the soft brioche and rich vanilla custard beneath.

Raised brioche dipped in vanilla bean icing with a stripe of lavender icing, with a house-made white chocolate lavender truffle placed in the center and finished with gold dust. Floral, creamy, and distinctly elegant.

Raised brioche filled with a smooth cinnamon sweet potato custard and finished with a generous dusting of nutmeg sugar. Creamy, warmly spiced, and full of classic fall flavor.

Seasonal Red Bourbon from Burundi’s Muyinga region, naturally processed for notes of blackberry, honey, and chocolate. Fruit-forward and naturally sweet with a smooth chocolate finish.

Rich and full-flavored with notes of brown sugar and dark chocolate. A beautifully balanced Kenyan coffee with a smooth finish, medium roast, and plenty of depth.

Naturally sweet and smooth Colombian decaf with notes of crème brûlée and toasted almond. Decaffeinated using the sugarcane method to preserve the coffee’s distinctive origin flavor.

Seasonal Costa Rican microlot with notes of cinnamon, brown sugar, fig, and clove. Anaerobic honey processed and City roasted for a naturally sweet, warmly spiced cup.