eat more hole foods
Owner and Head Baker
The idea was simple: to bring a better donut to Santa Barbara.
Originally offering donuts for special events, the concept for Hook & Press Donuts was conceived in 2014 by John Burnett, a former banker turned passionate baker. A long time resident of Santa Barbara, he was disappointed with the lack of exceptional donuts available locally. Hook & Press opened its debut location in October 2018 inside the Mosaic Locale in the heart of downtown Santa Barbara, positioning itself to be the most exciting and innovative donut shop on the Central Coast.
Beginning with a foundation of fresh, high-quality, whole ingredients, nearly every component of our donuts are made in house from scratch, from the fruit glazes to the marshmallow fluff to the streusel and pie crust crumbles.
We expertly craft our rotating menu to highlight the best flavors of the season, showcasing local ingredients and supporting local farmers and purveyors as much as possible. You will always find something new and delicious happening at Hook & Press Donuts.
Hook & Press Donuts has been busy. Seems like everyone wants to spread the word about Santa Barbara’s only artisan donut shop.
Check out just a few of the many articles below!
We couldn’t be more proud to be featured in Edible Magazine. A publication that is widely distributed throughout the Central Coast and a “must read” for any foodie looking to keep up with what is hot and new in Santa Barbara.
When Brian Yaeger from the Independent contacted us to do an article we were so excited. Brian has earned a name for his articles about another popular, yeasty treat…BEER! But most don’t know that he loves donuts just as much and we were so happy to have him aim his talent at us. A super fun read!
Food & Home Magazine is an incredible publication that does a great job reporting on whats new and hip on the south coast. Honored to be included in their latest issue! Find us on page 22