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Founder of Bed-Stuy’s Cult-Favorite Dough Doughnuts Leaves to Open New Bakery

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Plus, Tavern by WS responds to its Times review — and more intel

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The exterior of a corner shop with a glass front and there’s a sign on it in gold that reads Dough
The original location of Bed-Stuy’s Dough is shutting down
Via Google Maps
Erika Adams is the editor of Eater Boston.

The founder of Dough Doughnuts is moving on

Dough Doughnuts founder Fany Gerson is cutting ties with her business partners at the cult-favorite doughnut shop and Dough’s original location in Bed-Stuy will shut down on Sunday, February 23, Grub Street reports. While Dough winds down that space, Gerson has already gotten started on her next move: Fan-Fan Doughnuts will be opening at 82 Washington Avenue, in Clinton Hill, sometime this spring. According to Grub Street, Gerson is bringing a whole new playbook to the upcoming concept — completely new recipes, a new daily doughnut menu with “at least 18 flavors,” according to Gerson, and spices sourced from Brooklyn-based companies like New York Shuk and Burlap & Barrel.

It’s been nearly ten years since Gerson launched the Dough Doughnuts brand and catapulted it into a nationwide success; the inventive treats have graced multiple best-doughnuts-in-America lists from publications including Food & Wine and Business Insider. Outside of shuttering the Bed-Stuy location, it appears that Dough will continue to operate its other locations across the city, according to Grub Street, as well as its catering operation.

Update, 5:46 p.m.: A representative from Dough Doughnuts tells Eater that the company is currently working on opening another shop in Brooklyn, although the opening date and location is still under wraps. The company will also continue to service its wholesale accounts at coffee shops and grocery stories in the city.

In other news

Tavern by WS took out a full-page ad in the Times to quibble with critic Pete Wells’ jabs at the restaurant’s name, location, and design in his (two-star!) review of the restaurant last week.

Ninth Street Espresso in the East Village is hosting a library pop-up from Tompkins Square Library on a bi-monthly basis.

Piggyback NYC, the new Pan-Asian concept that opened last month from the team behind the Lower East Side’s Pig & Khao, will begin serving lunch on February 24, according to a restaurant spokesperson.

— New York City’s plastic bag ban goes into effect on March 1, but the city won’t be enforcing the ban immediately because paper bags have been in short supply.

— Japanese ramen chain Kinton Ramen will be popping up at Sun Noodle’s Ramen Lab, at 70 Kenmare Street, between Mott Street and Mulberry Street, starting March 17 and running for three weeks. The pop-up, featuring chicken jalapeño spicy ramen and shirogoma tantanmen ramen — thick noodles dunked in pork broth with white sesame paste and plenty of toppings — for $18 apiece, coincides with the brand’s first New York location opening in March.

— Quick-service spot Tio Pio, known for its rotisserie chicken, is opening up a new location right next to a KFC in the East Village.

— A respectable debate-night spread: