Something that is really unique about Monuts is that they are not only a bomb bakery, but also a full-service breakfast and lunch joint. It’s the perfect brunch spot because there is truly something for everyone – not just donut aficionados. Their variety of breakfast sandwiches is vast, but even if you can’t find anything on the main menu to tickle your tastebuds, there is always the option to build your own sandwich or create your own breakfast or lunch with a customizable side plate (think avocado toast and maple Sriracha home fries, to name a couple of choices). This time around, I tried the “Heirloom Summer” sandwich with a plain bagel, chèvre cream cheese, heirloom tomatoes, over-medium farm eggs and basil pesto. Albeit a little challenging to eat, the flavor combinations in this sammy were amazing and it featured some of the freshest and most flavorful tomatoes I’ve ever eaten. Luke chose the “Guac Dirty to Me” – house breakfast sausage, farm egg, red onion, queso fresco, and – of course, guacamole between a fresh biscuit. You can’t go to Monuts without getting donuts, so I chose the Peach Pistachio yeast (traditional donut) while Luke chose the Blueberry Pancake (cake donut). I’ve eaten many donuts in all my carb-loving years, but Monuts are continually some of my favorites and these two flavors were no exception. I couldn’t believe how much the blueberry pancake tasted like an actual pancake and Luke and I were arguing about the science behind gourmet donut making before coming to the conclusion that maybe buttermilk was the secret pancake-flavored ingredient.