The "Josephine"
The "Josephine"
The "Josephine"
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
The "Josephine"
The "Josephine"
Smooth mascarpone filling, espresso glaze, and dusted with rich cocoa powder
S'mores
The "Josephine"
Cinnamon Twist
Yeast donut with Ghiradelli chocolate glaze, graham crackers, and toasted marshmallows.
Cinnamon Twist
Chocolate Glaze
Cinnamon Twist
Cinnamon twist yeast donut tossed in hand ground cinnamon and sugar
Maple Glaze
Chocolate Glaze
Chocolate Glaze
Maple glazed yeast donut.
Chocolate Glaze
Chocolate Glaze
Chocolate Glaze
Ghiradelli Chocolate glazed yeast donut.
Apple Fritter
Apple Fritter
Apple Fritter
Browned butter apples, hand ground cinnamon, and topped with vanilla bean glaze
Boston Cream
Apple Fritter
Apple Fritter
Yeast donut with handmade vanilla custard filling and Ghiradelli chocolate glaze
Cereal topped
Apple Fritter
Cereal topped
Fun cereal milk glaze with a nostalgic crunch on top
Samoa
Strawberry Glaze
Cereal topped
Yeast donut with Ghiradelli chocolate glaze, sweetened coconut, toasted coconut, and drizzled with handmade caramel.
Maple Bacon Bar
Strawberry Glaze
Strawberry Glaze
Soft pillow maple bar topped with a generous strip of bacon
Strawberry Glaze
Strawberry Glaze
Strawberry Glaze
Fresh strawberry glaze bursting with flavor
Rootbeer Float
Rootbeer Float
Rootbeer Float
Nostalgic root beer soda drizzle over a vanilla bean glaze
Jelly Filled
Rootbeer Float
Rootbeer Float
A classic jelly filled donut dusted with powdered sugar
Lemon Glaze
Rootbeer Float
Lemon Glaze
Light, zesty, and perfectly balanced between sweet and tart lemon glaze
Our 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
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 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