Doughnuts can be complicated. From sourdough and yeast to cronuts and cake, a vast array of deep-fried baked goods comprise this beloved pastry category. With plenty of inspiration from his travels domestically and abroad, Argentinian transplant Diego Macedo began tinkering with simple recipes like pão de queijo and pound cake before his Pink Love Donuts dream took off. Today, the thriving family-run business is three locations strong, best known for its made-from-scratch croissants, Argentine-style empanadas, and — of course — gourmet doughnuts. At Pink Love, there's no such thing as too many flavors. The bakery has more than 80 in rotation, from classics like a plain frosted or raspberry jelly-filled to gourmet doughnuts like a sriracha glazed flecked with bits of bacon. Macedo kicks it up a notch with a limited series of "ultimate" creations, a designation reserved for his most decadent flavors, including a line of "drunken" donuts. Outfitted with a miniature pipette aimed at the core of each pastry, these are filled with spirits like Baileys Irish Cream or Kahlúa, making for a buzzy morning treat.