Long Island's doughnut-scape brims with improbable and Instagrammable creations that tend to share at least one thing in common: Plenty of sweetness. Imagine, though, if doughnuts took the road less traveled, one paved with savory and tangy flavors such as matcha, calamansi, kumquat, tahini and miso.
Richard Eng, founder of Queens-based Black Label Donuts, has plumbed that territory since 2016, building a following for wildly original doughnuts he bakes and sells at pop-ups and delivers throughout New York City. This Saturday, he'll bring them to Flux Coffee in Farmingdale.
Starting at 9 a.m., Eng will sling matcha créme-brûlée doughnuts, rosemary-lemon-olive-oil-curd doughnuts, spiced apple-butter white Cheddar doughnuts and a few others. The pop-up will run until the doughnuts run out.