Fresh off the opening of ICDC — the new ice cream and doughnut shop next to BLD with treats from pastry chef Mariah Swan — comes even more exciting doughnuts news.

Nicole Rucker, former pastry chef at Gjelina Take Away and Gjusta Bakery, has taken her talents to popular Fairfax breakfast-burrito-and-coffee emporium Cofax. And, you guessed it, she’s making doughnuts!

Rucker — who in March joined The Golden State, a restaurant group that also includes Prime Pizza and Bludso’s Bar & Que — debuted her lineup this weekend after teasing it on Instagram for the past couple weeks. The 19 dozen doughnuts she baked on Sunday sold out in a matter for hours. (We somehow managed to snag the very last doughnut of the day. It was scrumptious.)

Fortunately there will be more doughnuts today, and the day after, and the day after that.

Rucker's doughnuts includes flavors such as vanilla cake with grated coconut or chocolate cookie crumbs, Compartes chocolate-glazed chocolate cake with rainbow sprinkles, spice cake crumb, chocolate-glazed raised and honey-sea salt raised. Also planned are seasonal fruit-flavored doughnuts, along with several other confectionary creations, including “Churro Jack” (churro-flavored caramel corn) and a chef-y take on the Home Run Pies you ate as a kid (glazed hand pies packed with cherry, chocolate, lemon or blueberry filling).

Rucker’s baked goods will replace those from local shop Donut Snob, which formerly supplied Cofax's pastry case.

A few blocks over at Bludso’s Bar & Que, Rucker soon will be serving her award-winning pies. Starting Mother’s Day you’ll find chocolate chess pie, available whole or by the slice. What better gift for mom than a freshly baked pie — or a dozen doughnuts?

Cofax, 440 N. Fairfax Ave., Fairfax, (323) 424-7485 or

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