On Glogauer Strasse in Kreuzberg, after several pop-up stations, a donut spot has set up shop that treats the craft seriously.
Atelier Dough works out of a glass-walled bakery — traditional French patisserie technique, organic ingredients only, everything by hand. Six varieties rotate on the counter and tend to be gone by late afternoon. The Crème Brûlée donut is the calling card: pillowy yeast dough under a caramelized sugar crust that cracks like the dessert it's named after. Beside it, the Apple Fritter carries a real apple filling. White walls, blond wood, daylight — and the espresso holds its end up.
