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The student voice of American River College since 1955

The American River Current

The student voice of American River College since 1955

The American River Current

The student voice of American River College since 1955

The American River Current

The cinnamon-sugar doisaant from Sweet Dozen Bakery is a fried croissant-donut hybrid. A doissant can be peeled apart layer by layer and eaten. Photo by Emily K. Rabasto

Do or doissant, that is the question

Natasha Honeywood and Natasha Honeywood September 18, 2013

Local bakery fuses pastries to make a culinary delight. There are doughnut shops that only specialize in making doughnuts. The walls are plain, the menus are dull, and the customer service is average....

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