Our Story

We've been making donuts since 2011

LA Donuts is a family owned business founded by professional chef, Frida Deguise.

Since she was just a little kid, Frida has been (do)nuts about cooking, and at the age of 14 began her apprenticeship in the kitchens of some of Melbourne’s trendiest restaurants. Imagine how exciting it was to begin a career cooking for celebrities like Kylie Minogue, Lenny Kravitz, Pavarotti and The Three Tenors!

And as much as she loved cooking and the creative environment of a cutting edge restaurant, the late-night-off-hours and shift work are not easy on anyone. So after more than 10 years (when she became a new mum) Frida gave up her flourishing career as a chef to raise a family.

But once the kids got older and she wanted to get back to work (as a qualified chef) she couldn’t really find anything with decent working hours. How to answer the call of her inner chef, and still have time for her family? LA Donuts!

Frida's Favorite Donut

“I absolutely love the Knafa Donut. Beginning with handmaking the ashta which is a special Lebanese Custard, and then when you bite it — you first get that fresh flavour of Rosewater, then a real fluffy and creamy filling. And the crunch, from our secret crumb. But even more, I adore making them with the- imported orange Flower Blossom water all the way from Lebanon

What’s your favourite LA Donut? Try a new one today.

Be the first to know about our donuts!

Online Orders

Don’t miss out on our daily limited edition donuts – when they’re gone, they’re gone! Order for pick up or delivery with our pre-order service.

Catering

Business meeting or team incentive, we’ve got you covered. Order your donut selection for your next event and we’ll deliver right to your door.

Another Favorite!

“I absolutely love the Tiramisu donut. Beginning with handmaking the coffee icing, and then when you bite it — you first get that fresh coffee flavour, then a real fluffy and creamy filling. And the crunch, from the white couverture chocolate at then end. But even more, I adore making them with the real mascarpone and zabaglione — the traditional way over a double boiler.”