"The cupcake has finally been dethroned. But who would have thought its successor would be the humble doughnut? Amid the bright glazes and bellies of custard, however, a subtrend has emerged — the savory doughnut." — Alissa Merksamer of SFGate.com, writing about the nouveau doughnut trend in San Francisco, several of which are spins on traditional New Orleans beignets. Among them: a crawfish-stuffed beignet "inspired by crawfish zombie bread served at the New Orleans Jazz Fest"; a Camembert beignet dusted with mushroom powder; and a bacon beignet served with creme fraiche and a sherry-vinegar reduction.