The Hole Story on Gourmet Doughnuts

Eliot Wexler, owner of the award-winning restaurant Noca in Central Phoenix, has a theory about why we're obsessed with doughnuts. "The great thing about doughnuts, in general, is that whatever culture you're from, across the world, there is a doughnut. A variation, a permutation. Whatever culture you were in growing...

By Laura Hahnefeld

October 20, 2011

Audio By Carbonatix

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Eliot Wexler, owner of the award-winning restaurant Noca in Central Phoenix, has a theory about why we're obsessed with doughnuts.

"The great thing about doughnuts, in general, is that whatever culture you're from, across the world, there is a doughnut. A variation, a permutation. Whatever culture you were in growing up: You were eating doughnuts."

This week, Chow Bella writer Ando Muneno explores the world of gourmet fried dough rings and talks with some Valley experts who take us behind the scenes and dish on their favorite doughnut delights.

Read the hole story here.

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