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The Downfall of Doughnuts

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With the low-carb, low-calorie craze currently going on, LA's population is always first in line to give up the good things in life -- like ice cream and doughnuts for things like protein burgers (no bun) and chicken-wraps (low carbs). Along the way, mainstream doughnut companies have decided that if people aren't going to eat their products as often, what's the harm in simply selling cold doughuts versus what we all remember -- warm, toasty, gooey orbs of delight?

LAist has noticed a trend lately with the mother of all doughnut chains -- whereas said referenced company used to pride themselves on giving customers fresh, hot, right-out-of-the-oven their product is shipped cold and dry to everywhere around town. You may see their doughnuts in bags at the mall, at the grocery store or even at the movie theater. LA-proper has been inundated with dry, hermetically-sealed doughnut bags.

Is there not a warm doughnut anywhere in town?

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Sure, some of the flagship stores still make them warm to the touch -- but lately they've even begun to open up new stores that don't make them in ovens, but have them shipped from stores elsewhere that DO make them in ovens. There's nothing more distressing then travelling to a new doughnut store in, oh, let's say Santa Monica on Wilshire Boulevard, only to realize that all the doughnuts are cold.

LAist just has to wonder -- are there any doughnut places left in this town that serve their doughnuts hot and fresh? Or will Angelenos be forced to live out the rest of their lives eating cold, heartless pastries?

Woe is us.