Mojo Monkey Donuts

A longtime pastry staple, the cake donut is the workhorse of the donut field. Unlike other donuts around the twin cities, mojo’s cake donuts have more spice & vanilla. It's something only a monkey can deliver

Also known as the french cruller, this light & airy egg pastry is crispy on the outside & airy on the inside. We recommend this classic donut to anyone who has a sweet spot for beignets but can’t give up their chocolate icing.

There is but one—the maple bacon bar. A bar of our yeast dough smeared w/ homemade icing made w/ real maple syrup & honey & topped w/ a slab of thick-cut bacon. With an option like this, you need no other.

You haven’t had cream filling until you’ve had these. Unlike most bismarcks, mojo’s are not super-filled pudding pies, but are light & fluffy thanks to our yeast dough. They are injected w/ filling made from a curd or pastry-cream base. The base is then incorporated w/ real ingredients such as lime juice & heavy cream. Perfect.

The‎ danish is the bane & beauty of the baker’s existence. Butter is enveloped in wheat-flour dough, which is then kneaded, tri-folded, refrigerated & then repeated. Roll too hard & the dough breaks. Don’t roll enough & the butter spills out of the dough while baking. All goes well, you have a crispy, buttery danish tradition that has been treasured for hundreds of years.

A new orleans classic, these light pastries are fried fresh to order & topped w/ a heavy sprinkling of powdered sugar. For the distinguished beignet binger, it should be noted that owner lisa clark spent 11 years in new orleans & will serve you nothing but authenticity.

Served hot or cold

White or dark chocolate | served hot or cold

A dreamy shake that disappears fast

Mango, cherry, lemon, strawberry, banana or wild berry