HANDMADE & HANDCRAFTED
Haddonfield Donut Company is our quaint little 100% nut free donut and coffee shop nestled in to downtown Haddonfield for you to come in and enjoy a gourmet donut, a fresh cup of Lavazza coffee and good conversation. Our nut-free donuts are made fresh every single day, filled and topped with only the finest of ingredients.
MADE TO ORDER, SERVED WARM
MADE FRESH EVERY MORNING
* FLAVORS ALTERNATE DAILY
FEATURING LAVAZZA BRAND COFFEE
COFFEE, TEA, HOT COCOA
Went today for the first time for a character meet and greet. (Abby Caddaby) with my toddler and my siblings. We had. A great time! The donuts are creative and delicious! Staff was helpful and friendly. We got the fresh warm donuts and they were so good!! The play area for Kids is cute! We will return! The character meet and greets are a great idea!
These doughnuts are spectacularly sugary and gorgeous. We did a photoshoot to remember their loveliness. I loved the triple chocolate and the strawberry jelly filled. The petite babies are so cute. Its true they cost more than the chain donut stores and supermarkets, but this is their craft and they do it well.
Went to their new location for the first time the other day and ordered a single Chocolate Chip Cookie Dough donut... It was absolutely delicious!! Will definitely go back again soon
Haddonfield Donut was created by Mark Rooks and his wife Ridgway Grace. Mark and Ridgway also own two food trucks (Beast of the Street) and Rent-A-Chef, inc. (catering). They are the proud parents of Kendall, Adaline, Everly and Corson!
Ridgway Grace is a 2004 graduate of The Academy of culinary Arts in Mays Landing NJ where she obtained her associates degree. Ridgway furthered her education at Drexel university where she received her bachelor’s degree with a major in hospitality and a minor in business.
Mark Rooks is a 1992 graduate of The Restaurant School in Philadelphia, Pennsylvania. While at The Restaurant School, Chef Mark completed the chef training program, which included several culinary arts programs. Chef Mark’s apprenticeship took place in Paris, France, with a return trip in 1998 for additional training at Le Cordon Bleu. Most recently, Chef Mark attended Peter Kump’s New York Cooking School in Manhattan for a sushi workshop.