A new donut shop opened near us, run by a woman named Rebecca who attended the Culinary Institute of America. Her tagline: “Home of handcrafted donuts.” All the donuts are of the yeast-raised variety. The filled donuts are sliced open, not injected. These are clearly superior to chain donuts, but we do have a few issues with them. The filled donuts could use a little more filling. They appear well-filled but all the filling is loaded in the front, open half of the donut. We like the cream filling, which tastes like marshmallow and is particularly light and fluffy, far superior to the greasy filling in chain donuts.
The Black Raspberry Jam Donut, like the cream-filled variety, could use a little more filling, though it doesn’t look that way in the picture. The jam flavor is fine but the texture is not good – too stiff, like Jello.
We still need to try the donut topped with Fruit Loops, and the Boston Cream looks great. We’ll be back!
The Maple Bacon Donut is pretty good, but would be even better with real maple , and it definitely needs more bacon.
We like the cannoli donut a lot. As far as we could tell she uses the same stuff found in the cream-filled donuts, but with a distinct cannoli flavor.
We did not like the flavor of the salted caramel topping at all.
Maybe she could a donation from Mom & Pop’s for her maple donuts?
That would be a winning combination!
I don’t think she could charge enough to use real maple in her location.
Agreed. And more bacon might be cost-prohibitive.