Greatest Hits - On Rotation
Josephine
Tiramisu
Tiramisu
Yeast donut with homemade closely guarded secret family recipe for a peanut butter chocolate filling with dusted powdered sugar. Imagine Nutella except with peanut butter. This recipe was my mother's pride and joy that everyone begged for, but she would never share it with anyone. It originally started as a peanut butter chocolate frosting for cakes and I've adapted it as a filling for my donuts. You're not ready for this donut!
Tiramisu
Tiramisu
Tiramisu
Smooth mascarpone filling, espresso glaze, and dusted with rich cocoa powder
Root Beer Float
Tiramisu
Root Beer Float
Nostalgic root beer soda drizzle over a vanilla bean glaze
Boston Cream
Jelly Filled
Root Beer Float
Yeast donut with handmade vanilla custard filling and Ghiradelli chocolate glaze
Maple Bacon
Jelly Filled
Jelly Filled
Soft pillow maple bar topped with a generous strip of bacon
Jelly Filled
Jelly Filled
Jelly Filled
A classic jelly filled donut dusted with powdered sugar
S'more
Samoa
Samoa
Yeast donut with Ghiradelli chocolate glaze, graham crackers, and toasted marshmallows.
Samoa
Samoa
Samoa
Yeast donut with Ghiradelli chocolate glaze, sweetened coconut, toasted coconut, and drizzled with handmade caramel.
Top Singles - Everyday Standards
Apple Fritter
Apple Fritter
Apple Fritter
Browned butter apples, hand ground cinnamon, and topped with vanilla bean glaze
Cinnamon Twist
Apple Fritter
Apple Fritter
Cinnamon twist yeast donut tossed in hand ground cinnamon and sugar
Maple
Apple Fritter
Maple
Smooth rich buttery maple syrup glaze
Lemon
Lemon
Maple
Light, zesty, and perfectly balanced between sweet and tart lemon glaze
Strawberry
Lemon
Strawberry
Fresh strawberry glaze bursting with flavor
Blueberry
Lemon
Strawberry
Loaded with blueberry flavor and vibrant color
Cereal
Cereal
Cereal
Fun cereal milk glaze with a nostalgic crunch on top
Chocolate
Cereal
Cereal
Classic decadent and velvety Ghiradelli chocolate glaze
Why We do it this way
My Story
Why I Make Donuts From Scratch
By Phill, Founder of LC/DC
I never knew my Grandpa Bleggi very well. He passed when I was young. But I remember his mechanical larynx—and the giant sausage fingers that kept him from buttoning his own shirt.
My Grandma Hazel, though… she was unforgettable.
She ran a butcher shop and general store attached to her house in Weedville, Pennsylvania. She imported cheese from Italy. Made her own sausage. And yelled in Italian louder than anyone in town. Her forearms were like Popeye’s. Her garden was legendary. And when rabbits got into her vegetables, she’d sit on the porch at night with a .22 and pick them off—quietly, confidently, like it was just another chore. She scared the hell out of me, and I loved her for it.
On the other side of the block were my mom’s parents. My Papa Carpin was five feet tall and ran the railroad through that part of PA. He hung freshly picked garlic in his garage that made the whole neighborhood smell like Sunday dinner. He taught us grandkids a special wink—open your mouth wide, chomp your teeth, and wink one eye real hard. It was silly. It was charming. We all still do it.
Then there was my Grandma Nora. If you made something good, she’d tell you how she would’ve done it better. She loved us—but she never let anything slide.
The truth is, this donut shop is a product of all of them.
Of grit, food, family, and unreasonably high standards.
Of my mom, who catered everything when we were kids.
Of my aunt Patty, who baked rolls at 3 a.m. in her tea shop while the smell filled her house.
And of course, the “Josephine” donut—named after my birthday cake, made every year by my mom. Chocolate cake with peanut butter frosting. That icing inspired my donut filling: a house-made blend of peanut butter and childhood joy.
If my family were here today, I know there’d be pointers.
But I also know they’d be proud.
I make every donut like I’m cooking for them.
Because in some ways, I still am.
—Phill Bleggi Donut Daddy, Mom’s Favorite