Anchorage’s pastry scene will welcome a new edition this fall in Spenard. Dipper Donuts will offer made-from-scratch gourmet doughnuts using locally sourced ingredients. To make Dipper Donuts possible, self-proclaimed “entrepreneurial evangelist” Andre Horton partnered with fellow UAA Alumni Laura Cameron and pastry chef Rebecca Reed, who attended the Culinary Institute of America and worked in bakeries in Colorado, New York and Italy.
Selections will include organic, gluten-free and vegan options as well as specialty flavors. Dipper Donuts will soon be available at select Kaladi Brother’s locations.