"The idea for sourdough donuts started at a cafe I worked at in Bangkok. We had a donut on the menu that took too long to prepare each morning. I realized that by switching to sourdough, we could develop the flavor overnight and simply bring the dough to room temperature in the morning."
"SoDo Donuts, the Bay Area's first all-sourdough donut company, gained a cult following over three years of pop-ups at East Bay farmers markets, flower shops and street fairs. Owner Elle Cowan has become known for sophisticated flavors like a kaya and coffee and caramelized leek and chevre cheese, all with a signature sourdough tang, crusty interior and pillowy insides."
SoDo Donuts, founded by Elle Cowan, specializes in all-sourdough donuts with sophisticated flavor combinations like kaya and coffee, and caramelized leek and chevre cheese. After building a cult following through three years of pop-ups at East Bay farmers markets and street fairs, the company is launching its first fixed location on March 21 at Hammerling Wines in Berkeley's Gilman District, alongside sister company EC Confections. Cowan developed the sourdough donut concept while working at a Bangkok cafe, discovering that sourdough allowed flavor development overnight with simple room-temperature preparation in the morning. An 8th-generation Californian and descendant of the Peralta family, Cowan attended culinary school and managed pastry programs internationally before moving to the Bay Area in 2020.
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