Doughnuts and me go way back. I have always known them, loved them, and accepted their round fried selves for who they are, not who I want them to be. I have rarely met a doughnut whose merits I could not find, even if they were the wallflower kind, or still wore high-waters in college.
Every doughnut counts is what I say. And every doughnut is a snowflake: unique.
A doughnut is round. It's movement, dynamic, a three dimensional sculpture, to be appreciated from all sides. There's hole in the middle, or a whole, depending on how you look at it.
Doughnuts are exterior, interior and the balance that makes them unique lies in their creator's vision. How hot should the oil be? What kind of oil? How much baking powder? Will the dough rest or sleep or be seared fresh from the mixing bowl? A million ideas, possibilities! Flavors, sizes, combinations! Colored sprinkles or double glazed? Too sweet or just right? A tad salty? Crispy? Tender? Melt in ones mouth or give a fight?
So when I read, when I heard, when I knew, a doughnut shop like no other, was on the way, coming to a counter near me, I waited and slowed my breath, like a hunter, in the San Francisco quiet. Ears alert, mouth watering, I pounced when the news came in!
is here, my friend. Go. Now. Get your morning fix. Afternoon snack. Late afternoon treasure. Or do what I did-- get some to go and mete bites out as the hours pass by, or expose one to a friend the next day. What delight! What deliciousness!
Now I warn you: these come with a heavy price tag. They are served alongside Stumptown espresso via Jermy Tooker's not yet opened Four Barrel Coffee. This may not be your doughnut & coffee of yesteryear, but it's a nouveau treat worth trekking for.
PS: Dynamo Doughnuts are produced and conceived by Sara Spearin, pastry chef extraordinaire. I met Sara @ 2001 when she worked at Stars and I was at Citizen Cake. I absolutely thrilled for her! Yeah pastry chef owners!
2760 24th St, between York & Hampshire 415. 920-1978