Nola Doughnuts LLC

History

Originally from New Orleans, chef and co-owner, Robert Herkes worked for twenty years in the restaurant industry before graduating with a Landscape Architecture degree in 2012. After realizing that this was not the path he wanted to pursue, Chef Robert saw an opportunity in the market place for gourmet doughnuts. With a grand total of zero experience in baking, the doughnut journey began! NOLA Doughnuts began in September 2014, delivering to a couple of wholesale accounts. By May of 2015, NOLA started a booth at the Beaverton Farmers Market. The response was overwhelming, which led to our first location opening in Lake Oswego four months later. With great partners, NOLA was able to grow our brand quickly, and we opened our second store in March 2018, located in the Pearl District.

Specialties

Our flagship doughnut, the La'ssant, starts with hand made dough, which is then layered in a process called lamination, similar to a croissant. This leads to a crisp, flakey outer texture, and a buttery soft interior. This labor of love is a three-day process.