They may have opened in 2004, but their roots go way back. That would explain the local sourcing, from sage breakfast sausage to thick applewood-smoked bacon and 21 varieties of house-roasted coffee. Read more.
Our favorite donut is of the buttermilk persuasion. These lightly glazed, slightly tangy cake doughnuts achieve what few of their kind can—an airiness resembling that of their yeast-risen brethren. Read more.
Baking in Lakeview since 1922, this popular German bakery turns out sour-cream doughnuts, German chocolate cookies and its signature “sip’n whisky cake,” a Bundt cake made with sour mash whiskey. Read more.
This minichain focuses on two major food groups: ice cream and doughnuts. Put them together and have the “Donut Delight,” any of the restaurant’s doughnuts topped with ice cream. Read more.
Unlike the cops who go for the chocolate donuts in the case, we’re too busy homing in on the apple fritters—rounds as big as your head, with cinnamon-spiked peaks and valleys with gooey apple hunks. Read more.
This always-bustling bakery churns out myriad goods, such as cinnamon-raisin bread; old-fashioned doughnuts; limpa loaves; a number of petit fours such as rum roll and Swedish cannoli. Read more.
