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Why do most people like Dunkin Donuts or Krispy Kreme Donuts

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  • PJ Apr 27, 2004 09:57 PM
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I found these popular donuts to be very sweet, to a point where I can't even chew them on my mouth. Awful taste. In Europe and Asia, donuts have more subtle sweetness and lighter.

Have donuts in America been created this way ?

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  1. I haven't had Dunkin in a while, but they didn't used to be achingly sweet. Krispy Kremes distinguised themselves from Dunkin by using an extraordinarily thick sugar glaze. This caught on, which is not surprising given that food manufacturers have found if you add sugar to anything, it will sell, and if you add more sugar, it will sell more. I find Krispy Kremes just to sugary, but this seems to be their appeal. Dunkin makes a donut called "old fashioned glazed" which is a cake donut, rather than yeast. This is my favorite of theirs.

    2 Replies
    1. re: sbp

      Huge gargantuan naked Sumo wrestler was being interviewed on TV during visit to US. He spoke only Japanese so translator was translating everything then he would answer in Japanese etc.. Finally the question was asked, "Do you like American food?". Question was duly translated. Sumo wrestler broke into big smile and said haltingly in English "Kris-peee---Kreeeme--Dough--naaats."

      1. re: N Tocus

        Just amazing the number of people who actually buy these unhealthy, overly sugar-coated donuts.

        It's just way way too sweet for taste bud. I prefer chocolate croissant from Ceci Cela, Petrossian, or Le Pain Quotidien anyday or Beard Papa's cream puffs.

        The best donuts I had was actually in Hong Kong. I don't remember exactly where, but it was around Central area, just perfect. The donut is not too heavy but you can taste the quality of the flour and the sugar on top is just right to give it a tingling sweet sensation.

    2. Why do people like anything? I'm sure that there are foods that you consider to taste great, but others cannot stand to eat. As with anything, either you like them or you don't.

      I happen to like Krispy Kreme donuts, especially when they are hot and fresh. My favorite is glazed jelly filled, but I'm quite happy with the original glazed.

      1. I find them very sweet myself. Dunkin Donuts is okay -just on the edge of too sweet, but yummy enough once in a while. If I could convince them to go back to the old crullers, and then make a chocolate one without glaze, I would be happy. Krispy Kreme I find inedibly sweet. Generally, I don't eat these types of donuts, unless someone else brings them to a meeting or something (which only happens a few times a year). I will eat plain cider donuts, which are much less sweet, whenever I'm lukcy enought to go to a farm stand that makes them. And if you're ever near the Rhode Island/Massachusetts border, try out the Colonical Butler Donut House, a donut mecca of sorts. They fill their donuts with real whipped cream. Not too sweet at all, just perfect, in fact. I have considered taking up donut- making because their donuts have ruined me for Dunkin Donuts forever. But I'm nervous about donut making - don't have a deep fryer, would have to do it on the stove. I never really fry anything; it intimidates me (and stinks up my apartment). But all this talk of donuts is making me hungry....

        3 Replies
        1. re: curiousbaker

          Just curious, is it really Colonical, or did you mean Colonial? Donuts and a spa treatment all in one! Someone could make a fortune. :)

          1. re: Jessi

            Whoops. I really have to start, um, proofreading.

            Though a donut/spa sounds fabulous.

            I forgot to mention that the Colonial Butler doesn't serve the whipped-cream-filled donuts in the summer, because they don't want to add anything to make the whip cream stable. That, my friends, is donut integrity. Also, last time I was there (without a car, years go by without good donuts - it's a tragedy), they only served plain, chocolate, jam-filled round and cruller, and whipped cream and jam-filled round and cruller. That's it, no messing about!

            1. re: Jessi

              That's beautiful. Thanks for the laugh.

              Link: http://meglioranza.com

          2. I grew up in North Carolina (home of Krispy Kreme) eating KK donuts, so they taste perfectly normal (and delicious) to me. A warm KK glazed (or several) with a cup of good coffee=heaven. I was delighted when they opened up a few franchise operations in NYC.

            I got on their "friends" list a while back and now the crack dealers at Krispy Kreme periodically e-mail me "buy a dozen, get a dozen free" coupons. Blarg. Just what I need.

            Not a huge fan of Dunkin Donuts for some reason, but I like their coffee.

            - er

            1. They're chains, is the short answer, and just add sugar is the buzz word, as someone else posted. I find most doughnuts from mom and pop bakeries to be less sweet, more crunchy, or crispy, or creamy and all around flavorful. A western massachusetts specialty seems to be the Sour Cream Cake doughnut, yummy. And real cider doughnuts are a real treat.

              That said, I do like the French Cruller at DD, which is like a honey glazed popover. And the coffee's better than what's available at most coffee shops.

              1 Reply
              1. re: EMDB

                Amen to the Mom and Pop doughnut shops! Also, the better groceries have really good ones too, ie. Publix, Ukrops and Giant in this neck of the woods.

              2. Grew up in Dunkin' Donuts, so I just like them. I'd never heard of Krispy Kreme until moving to the DC area.

                I have a cousin living in Germany who, when he visits us, insists on picking up a dozen Dunkin' Donuts immediately before his plane ride home. He arrives around 6 am local time, heads home, brews some coffee, and has breakfast.

                I believe that he not only like their sweetness, but the variety -- the Boston Creme, chocolate, various types of jelly fillings, etc. Traditional donuts -- Berliner Ballen -- for him are always a jelly-filled pastry with a granular sugar coating.

                Of course, DD (and KFC and Starbucks and Burger King and so on) are now available in Germany, but he likes the US ones better.

                1. Hard to argue with their popularity and the success of those two chains. But really, do most people among the general population actually have discriminating tastes? After all, the most popular restaurants are fast food chains and McDonald's is #1.

                  You can't serve bad food and be successful but you can definitely sell mediocre food if you add enough hype or cleverly crafted advertising. Some of the big chains' most successful ad campaigns have had nothing to do with the food.

                  1. A couple of people in this thread have mentioned cider donuts. What are they? Are they a Massachusetts or New England regional specialty?

                    9 Replies
                    1. re: Zorra

                      They are made with (possibly unpasteurized) apple cider and taste somewhat similar to "plain" cake donuts but more more moist and flavorful and of course taste like apple cider. A lot of the New England apple orchards sell them in the fall/early winter.

                      1. re: Dax

                        Would you glaze them, or is that just gilding the lily? They sound delicious.

                        1. re: Zorra

                          Usually not glazed, though sometimes given a dusting of cinnamon sugar (plain or powdered).

                          I had no idea they were a regional thing. I know I've had them in New York.

                          1. re: Zorra

                            Some recipes call for powdered sugar on top, I've only had the plain ones at a couple orchards around here. I quite liked them, most excellent with milk or even some more cider. Best when eaten warm.

                            1. re: Zorra

                              I'm in N-E Ohio and we glaze the cider donuts with a vanilla/sugar glaze similar to Krispy Kremes.

                              I agree that KK and DD are too sweet and I think that they lack texture, but I have always preferred sour cream cake donuts.

                          2. re: Zorra

                            I don't know how widespread they are, but I have had some delicious ones in Maryland.

                            1. re: SuzyInChains

                              Not just east coast - Best cider donuts I've ever had were in Emmett, Idaho. I think that they are regional in the sense that they tend to be made in areas that grow apples. Bet Central WA has some doozies.

                              1. re: SuzyInChains

                                They have them in NJ too. If you're in Monmouth County, stop by Delicious Orchards on Route 34 in Colts Neck. They make their own donuts _and_ their own cider.

                              2. re: Zorra

                                Here are a couple of recipes for Apple Cider Doughnuts:

                                Apple Cider Doughnuts 1

                                --Doughnuts--
                                2 1/2 cups all-purpose flour
                                2/3 cup sugar
                                2 1/2 teaspoons baking powder
                                1 teaspoon cinnamon
                                1 teaspoon nutmeg
                                1/4 teaspoon salt
                                2 eggs
                                1/3 cup apple cider
                                4 tablespoons butter, melted
                                Vegetable oil, for frying
                                --Glaze--
                                1 1/2 cups confectioners' sugar
                                3 tablespoons apple cider

                                In a large bowl, sift all the dry ingredients together.

                                In a separate bowl, whisk together the eggs and cider. Stir in the melted butter.

                                Stir the wet ingredients into the dry ingredients. Don't stir too much or the doughnuts will be tough.

                                Turn the soft dough onto a lightly floured surface and pat it into a 1/2 inch high round.

                                Heat 3 inches of vegetable oil in a deep pot over medium heat.

                                Use a doughnut cutter to form rings (or use a glass or a 2-3 in. round cookie cutter and poke holes in the rings).

                                Once the oil begins to bubble, use a spatula to carefully lower a doughnut into the hot oil. You can cook several at once- just don't crowd them. Once the doughnuts rise to the surface and begin to brown, flip them with the spatula.

                                Remove after 2-3 minutes or when the doughnuts are golden brown. Drain on paper towels.

                                For the glaze, stir together the sugar and cider and spoon mixture over the doughnuts.

                                ----------

                                Apple Cider Doughnuts 2

                                1 cup Apple cider
                                1 cup Sugar
                                1/4 cup Solid vegetable shortening
                                2 large Eggs
                                1/2 cup Buttermilk
                                3 1/2 cups All-purpose flour
                                2 teaspoons Baking powder
                                1 teaspoon Baking soda
                                1/2 teaspoon Cinnamon
                                1/2 teaspoon Salt
                                1/4 teaspoon Nutmeg
                                Vegetable oil or shortening, for frying
                                -----GLAZE-----
                                2 cups Confectioners' sugar
                                1/4 cup Apple cider

                                Reduce apple cider to 1/4 cup by boiling in a small saucepan for 8 to 10 minutes; cool.

                                Beat sugar with shortening until smooth. Add eggs and mix well, then add buttermilk and reduced cider.

                                Stir together the dry ingedients (including the spices) in another bowl. Add to liquid ingredients; mix just enough to combine.

                                Transfer dough to lightly floured board and pat to 1/2-inch thickness. Cut with 2 1/2- to 3-inch doughnut cutter or with a glass or a 2 1/2- to 3-inch round cookie cutter (poke holes in the middle of each doughnut cut this way) ; reserve doughnut holes and reroll and cut scraps.

                                Fill a deep pan 3 inches high with shortening or neutral vegetable oil; heat to 375'F.

                                Fry several doughnuts at a time, turning once or twice, until browned and cooked through, about 4 minutes. Remove to paper towels with slotted spoon.

                                For glaze, mix confectioners' sugar and cider. Dip doughnuts while warm; serve warm.

                                Paraphrased from: Chicago Tribune, January 15, 1997

                              3. When they're at room temp, I think they're just awful--one dimensional, artificial-tasting, greasy sugar bombs.

                                But somehow when they're hot (and I'm talking about the original glazed type), there's a steamy, complex, yeasty freshness there that pulls the sweetness into perfect balance for me, and then I can eat...well, more than I care to admit.

                                Link: http://meglioranza.com

                                1 Reply
                                1. re: Tom Meg

                                  You're right on the money. Warm, and they're not bad. Cold and they are barely tolerable.

                                2. I still prefer local restaurant and bakery cake style donuts dusted in powdered or cinnamon sugar or powdered jelly donuts. Even a box of hostess cake donuts still tastes better then KK or DD. Thanks,Richie

                                  1. I can take or leave Canada's favourite donuts, Tim Horton's. I think there is genius in KK however - it's in the contrast of the (admittedly way too) sweet sugar vs. the very yeasty flavour. I don't think it's ever really fair to compare cake donuts and yeast ones...two different things.

                                    And I would love to try cider donuts, someday!

                                    5 Replies
                                    1. re: julesrules

                                      I agree with being able to take or leave Tim Horton's--they used to be better, but nowadays they're so-so at best. I just can't be bothered wasting the calories on something that mediocre. Also, Tim Horton's can't make a muffin to save their lives--the flavour is bland and they're heavy as lead.

                                      I was watching the "Shopping Bags" last night, and they did a taste test (6 people--admittedly not a huge number) of four commercial brands. The doughnuts were sugar-glazed yeast-doughnuts. They tested Dunkin' Donuts, Krispy Kreme, Tim Horton's and a supermarket brand.

                                      Interestingly enough, they ALL agreed on the following: the Dunkin' Donut was great--the right balance of sweetness; Krispy Kreme was far too sweet; Tim Horton's was dull--less sweet, but too much like eating plain bread; the supermarket brand was just nasty, period.

                                      1. re: Colleen

                                        I'm not even sure if there are still DD's in Toronto! Tim Horton's has totally taken over (and I never really get why... if you don't take the heavy cream, their coffee is only OK, although more consistenly fresh than most other chains).

                                        Have you tested this taste test yourself Colleen?

                                        1. re: julesrules

                                          Nope. I don't eat doughnuts very often, due to caloric content, but there are other restraints:

                                          - No Dunkin' Donuts out west--don't think I've seen one since I was in Montreal, years ago;

                                          - Calgary literally just got its first Krispy Kreme doughnut shop a month or so ago;

                                          - Tim Horton's is everywhere, of course;

                                          - Robin's Doughnuts are still around, but they're getting rare. Again, just an okay doughnut;

                                          - The supermarket doughnuts I've tried range from nasty to okay. Nothing I'd go out of my way for.

                                          My acid test is actually apple fritters. I love them, but in most places they're cinnamon-flavoured dough. If I hunt really hard, I might find a little apple--sometimes not even that. Ones like that, I take a few bites and toss.

                                          I still have memories of the best apple fritter I've had yet. We were visiting my brother in Keremeos, B.C. My sister-in-law brought back a bag of apple fritters from the local bakery. They were fried such a dark brown I thought they were chocolate doughnuts/fritters at first. They were the best apple fritters I've had--a beautifully light yeast dough, cinnamony, and lots of apple chunks. AND (I know this will make some people cringe) they were fried in lard. I've never had anything as good since. That's the trouble with the good stuff--it spoils you for anything less.

                                          This same bakery would not sell my sister-in-law a "stale" cake for a birthday party. The person's birthday fell on the Monday part of a long weekend. She ordered the cake for Saturday, but mentioned the birthday was not until Monday. The baker was horrified--he insisted he would not allow her to serve a stale cake--he would make her a fresh one. She said, "But that means you have to come in and make it on your holiday!" He said he'd be happy to do it--he'd never knowingly allow someone to serve one of his cakes stale.

                                          1. re: Colleen

                                            I wish it were easier to find this type of bakery these days in TO. We have fancy patisseries and Tim Horton's, but it's hard to find quality old fashioned baking!

                                            1. re: julesrules

                                              *Sigh*

                                              Yup, they're few and far between. The fancy stuff is nice sometimes, but like you say, good old-fashioned baking is getting rare.

                                              There's one guy (private operation--it's his retirement project) who opened up a kiosk on the U of C campus a year or so ago. Basically, sells sandwiches, homemade soup, and so on. The food's nothing fancy, but it's all good quality.

                                              He makes great muffins, but what draws me back like a magnet is his cinnamon rolls. I'd been put off them for years by the dreck most bakeries turn out, but his are out of this world.

                                              His kiosk is regularly swamped, while the others nearby get few customers.

                                    2. s
                                      silversaxophone

                                      I agree Krispy Kreme is way too sweet, but they seem have a purer flavor than Dunkin Donuts. DD uses a flavoring, artificial I assume, in all of their donuts which gives them a sameness no matter what "flavor" they are. I can't quite identify it but it ruins the taste for me. DD also leaves a faintly greasy coating in the mouth. I love donuts but I don't even bother with Dunkin Donuts, even the dozens that turn up at my office every Friday. Different strokes...

                                      1 Reply
                                      1. re: silversaxophone

                                        DD tastes industrial to me -- and I won't touch a KK from the grocery, or even out of the case -- hot right off the glaze line is the only way I'll eat them.

                                        (in a pinch, I've been known to nuke one for 10 seconds, but it's just not the same)

                                        Tried Tim Horton's this week for the very first time -- pretty good donut (I had the filled Canadian) and really good coffee (sugar only). I'd go back.

                                        I'll take a small family-owned shop over all of them any day.

                                      2. Krispy Kreme, Dunkin Donuts, Tim Hortons (Canada), Mister Donut (Japan) are all pretty bad. The best people can say about them is that they taste good "fresh" but what does that mean? I'm sure everyone has had a pastry that tasted just as good after it cooled down as it did when it was hot/warm.

                                        (Upon further reflection, I have to say that Mister Donut's doughtnuts usually LOOK like they taste amazing, but they don't. Gotta love the Japanese mastery of presentation.)

                                        I think they are successful because, well, at the risk of sounding like an arrogant so-and-so, most people just don't know what good, quality food tastes like, and they don't care, either. Why else do fast-food chains thrive? I don't think anyone can argue that they serve good food. The food they serve is fast and it's okay, but it's not good. Besides, how many of us have had a decent, home-made (or bakery made) doughnut. It's pretty rare.

                                        I'm from Canada and people swear by Tim Horton's. The only reason I think people do it is because it's a nationalistic thing. But in my opinion, there's not a lot to be found there.. tasteless coffee, sugar in the form of circles, and muffins that taste like moist cardboard. Dunkin Donuts is even worse, Krispy Kreme is about the same, and yeah, Mister Donuts has wonderful-looking donuts that will give you diabetes.

                                        1. bleh to both, too sweet. I miss the English variety, jammy doughnuts with castor sugar around them, doughy inside, fried outside., lots of jam.

                                          4 Replies
                                          1. re: smartie

                                            Poor Krisy Kreme, a fad which fizzled like a sparkler.

                                            Personally, I like Dunkin Donuts.

                                            1. re: dolores

                                              Krispy Kreme was founded in the 1930s. 70 years is quite a fad.

                                              1. re: nc213

                                                I was just about to say the same thing, nc. We've had KK in the Carolinas FOREVER.

                                              2. re: dolores

                                                Krispy Kreme glazed have 200 calories vs. DD's 220 for a glazed doughnut

                                            2. Why do people ask these types of questions about matters of taste? People like different foods. Some people are more sensitive to sweetness than others so what you find too sweet may not bother others.

                                              I wish Chow would excise these types of "topics" as they are nothing but an attempt to get a bunch of snobs to pile on to your point of view. They generate no useful information or interesting discussion.

                                              5 Replies
                                              1. re: Orchid64

                                                >>an attempt to get a bunch of snobs to pile on to your point of view.

                                                Wow, what a GOOD point, Orchid64. However, there wouldn't be many posts left if what you suggested were to take place.

                                                1. re: Orchid64

                                                  Not excise, but definitely sequester. There should be a board entitled "Why doesn't everyone like what *I* like, when I have such impeccable taste?"

                                                  But don't lets call them snobs. How about "self-proclaimed arbiters of correct ingestion"?

                                                  1. re: small h

                                                    small h, you made me laugh out loud with that one!

                                                    1. re: Suzy Q

                                                      Oh, good. And p.s., I like Krispy Kremes. But I also like handmade soba noodles with uni & ikura! I don't know who I am anymore, honestly.

                                                      1. re: small h

                                                        Hey, nothing wrong with a little diversity in your life. And this coming from the girl who saved up for six months to buy Christian Louboutin shoes from his studio in Paris, but still loves both Krispy Kreme and Chick Fil A.

                                                2. Neither. Chains hurt my chowhound teeth. Heh, heh, heh.

                                                  2 Replies
                                                  1. re: Passadumkeg

                                                    But Passadumkeg, unless you're making your own donuts or buying them at a farm stand at a very high price, what do you do for donuts? And if you're looking for a non young urban professional cup of coffee, and Dunkin Donuts makes the best non young urban professional cup of coffee around in Westchester, aren't you tempted by their 'buy two donuts and a medium cup of coffee' for a certain price deal?

                                                    I add sugar to sugar and get two glazed donut sticks with my coffee. Yum.

                                                    1. re: dolores

                                                      We had a great local bakery, Larry's that made excellent donuts only 150 yd from Dinky Do not. I used to take a couple dozen to my Friday payday 8:00 Engish class. The owners retired, but still bake for the Tradewinds Market in Blue Hill. Lots of local breakfast fund raisers feature home made donuts. And on special occasions our school cafeteria ladies make 'em. Funny, I found a Krispy Kreme donut hat (I ate a KK once at a rest stop along the Merritt Pkwy and my fillings are still sweet vibrating.) and gave to the owner of the Morning Glory Bakery in Bar Harbor. He thought it was a great joke and wears it proudly. He makes the best baguette this side of Paris.

                                                  2. I grew up in New England, so that meant DD. When I moved to Kentucky, I learned the joys of a hot glazed Krispy Kreme. I think my oldest son is made primarily of them, as I ate way too many when pregnant. We moved back north, and even though there was a KK nearby, I discovered I had lost my taste for them - much too sweet, I could only eat half of one. Now that I am back in DD territory, I will occasionally get an old fashioned donut, but avoid the sweet ones. My kids love them,though!

                                                    1. Dunkin' donuts haven't been worth a **** since they got on the "no trans fat" wagon, and for that matter no baked or pastry item is.

                                                      1. Because their business models (being open the whole day, rather than just the morning and midday) gave them a significant competitive advantage over local places that produced better-tasting doughnuts, that's why...

                                                        1. I know that when my brother and I first discovered Krispy Kreme, we would get a couple dozen to go...On our way home, I'd have one and my brother would have 11...We were used to Winchell's and Grocery Store donuts, so the light, airy donuts from Krispy Kreme were a lovely novelty...Now, after all those many dozens, the novelty has faded and we haven't gone back in years.

                                                          1. My husband and I have been known to devour up to a dozen fresh Krispy Kremes at the stores when the HOT sign is on (with a bottle of milk, of course), but when it's not fresh (ie sold at the supermarket or gas stations), we won't even bother.

                                                            Part of our gluttonous nature, to be given into only when given the opportunity.

                                                            2 Replies
                                                            1. re: Caralien

                                                              I've cut back on all sweets in recent years (just pretending to be healthy) but when the kids were younger there was nothing better than an evening run to Krispy Kreme and eating several fresh, hot ones on the way out of the parking lot. Nothing better.

                                                              1. re: Caralien

                                                                Yes, yes, yes! When they're hot they're amazing. I have no interest in them beyond the confines of the store.

                                                              2. Krispy Kreeme is one of those you either love or hate products. They seem to have closed up shop in the Bay Area. I thought they were vile. I've never eaten anything so sweet in my life. I ate one actually half a donut and threw it in the garbage, my 11 year old niece did the same. It was the worst donut I've ever eaten. Obviously the rest of the Bay Area thought the same because they closed after two years.

                                                                3 Replies
                                                                1. re: Enric

                                                                  The Bay area has incredible doughnut shops everywhere, which is why KK didn't work there. Our favourite was somewhere in Oakland near the theatre which had maple long johns filled with real custard. It's been a few years, but we really miss those.

                                                                  1. re: Caralien

                                                                    Krispy Kreme is foundering in many places. The reason is simple: the first time you eat a hot one, basically a little bit of sweet dough holding a lot of grease together, it's great. But the experience gets old, and if you buy them cold they're pretty terrible.

                                                                    1. re: Jim M

                                                                      Yup. I moved to NC from PA (DD territory) and was wowed by my first hot KK. The love affair soon fizzled though and now there are DD's down here in NC.

                                                                      I was diagnosed w/ type 1 diabetes while pregnant w/ my 1st child 11 yrs ago. My first thought after diagnosiswas "no more KK donuts?" I thought for sure I'd give birth to my daughter and then they would declare that I only had had gestational diabetes and then I could go on w/ life and happily eat KK donuts forever. No such luck. I had type 1 diabetes and it was with me forever. My pancreas was no longer producing insulin. Once I mourned the loss of things like donuts, I got over them and now I don't much have a taste for them anymore.

                                                                      But on the rare occasion I get a hankerin' for a hot KK, I'll shoot up a few units of insulin and eat one. :)

                                                                2. Here's my take on those places--I think liking KK or DD is in relation to your geographical distance to a real/non-chain bakery that makes donuts. In my hometown we have 1 bakery that makes donuts and they're awesome. We also have more than 10 Dunkin Donuts outlets sprinkled around town and these are way more popular probably because they're conveniently located. Given my druthers I'd rather have a nice bakery donut to a chain one.
                                                                  That being said, for many years in my state of CT, we didn't have a Krispy Kreme so just knowing that those hot donuts existed in another world made them very tantalizing when our first KK opened nearby a few years ago. I myself had already tried KK hot glazed donuts in a NYC location and loved them.
                                                                  I like them because they remind me of a frozen donut product they used to sell in the 1970's that you heat up at home, resulting in hot from the oven glazed donuts. They were awesome from what I recall.
                                                                  In a pinch and with a craving for a "manager's special", I'll eat a Dunkin Donut but if time and travel permit, I'll pass 10 DDs in favor of our little bakery with 10 or so varieties of donuts.

                                                                  1 Reply
                                                                  1. re: masha bousha

                                                                    Those frozen donuts were awesome!!! Were they called Mortons? Or something like that...

                                                                  2. I'm from North Carolina, so Krispy Kreme IS the locally owned neighborhood doughnut shop around here. They are the doughnuts I grew up with, and the only doughnuts I ever knew of until I was a teenager.

                                                                    1. Tim Horton's in Canada, prior to be being bought by Wendy's, made their doughnuts on the premises, and they were very good - I remember US friends begging me to bring them Tim's apple fritters or pumpkin tarts.

                                                                      But after the Wendy's takeover, some bean counter decided it made more sense to open up spots that didn't have the space for a full bakery (e.g. quick stop gas stations, etc.), and all the doughnuts started being made in central bakeries, shipped to the individual spots, and then reheated/completed there. Flavour and size both diminished, and the sugar content seemed to skyrocket.

                                                                      On the plus side, their soup/sandwich/coffee combo is a pretty tasty, and not a bad deal.

                                                                      1 Reply
                                                                      1. re: KevinB

                                                                        the same thing happened to dunkin' doughnuts. now i can't tell the difference between them and a stale hostess doughnut. coffee is still pretty good

                                                                      2. I hate the jelly-filled or chocolate-glazed donuts - I find them toothachingly sweet... but the plain ones and the custard ones are yummy, but only when they're fresh!

                                                                        1. I "grew up" near Boston, so DD were a way of life. Great stuff, specially straight from the oven ("Time to make the doughnuts...,") Moved to Nashville, had my first KK - the hot glazed are a delicious dentists' delight, but cake ones were still better at DD.

                                                                          Sweet, yes, but that's what I expect from a doughnut. I've had doughnuts in other countries, but to me they''re in a different category; I don't really compare them.

                                                                          Like many local places that sell specialized products, the fact that they're local does not in and of itself make them great; I think CHers know this, chinese restaurants being a classic example. P.F. Chang's is a perfect example here in STL; better than most but not nearly good as others. We had a local doughnut shop nearby - blech.

                                                                          KK, as I read it, simply expanded way too quickly. And DD's coffee is great for a chain - and the profit margin is huge. But, somehow, KK is still here and DD (as far as I know) failed. Go figure...

                                                                          1. Dude...are you kidding me????

                                                                            1. As I heard on a rerun of Sex & The City the other night, it is because of the glaze.

                                                                              1. Unlike Krispy Kreme, Dunkin specializes in it's coffee, not the donuts, they're a side show and not the main event.

                                                                                4 Replies
                                                                                1. re: cstr

                                                                                  Then why isn't it called Dunkin' Coffee?

                                                                                  1. re: Fibber McGee

                                                                                    I wouldn't say DD "specializes"" in coffee, but certainly that's where the best profit margin lays.

                                                                                    Anyone else here remember the "Time to make the donuts" commercial?

                                                                                    1. re: Richard 16

                                                                                      I remember those! That little guy was funny.

                                                                                      1. re: Richard 16

                                                                                        Beverages are where most food franchises make the most profit. Dunkin does have the reputation is some circles as having the best coffee of any food franchise, so the point is there, I guess.
                                                                                        The actor who played the "Time to make the donuts" guy passed within the last couple years.
                                                                                        "Now that's a donut."

                                                                                  2. Living and traveling in Asia, I gotta say that I am GIDDY when I can find American-style baked goods, as opposed to the bean paste cakes that masquerade as dessert.

                                                                                    1. In a nutshell, because they are widespread chains. Few places in the US have good bakeries / fresh donut shops.

                                                                                      As for Krispy Kreme, I find them to be nothing more than highly sugared Wonder Bread.

                                                                                      It's been a good 10-20 years since I've enjoyed a decent Dunkin donut - ever since they stopped making then fresh (all are supplied from remote, centralized factories).

                                                                                      That said, I much prefer the cake-like style. Fortunately we have an excellent source in Allies Donuts (North Kingstown, RI) for an occasional treat. Our favorites being cinnamon old fashion and their lemon filled.

                                                                                      1. Fresh Krispy Kreme donuts are way to sweet for me, But oddly, after an evening in the fridge they turn into the PERFECT donut for me. They get this nice waxy/chewy bite that works for me.

                                                                                        1. A freshly-made, hot, newly-glazed Krispy Kreme donut is a wondrous thing indeed. Yes, they're sweet. That would be the sugar. It's good stuff.

                                                                                          Dunkin's.. well... it's a certain regional loyalty thing, really :)

                                                                                          1. I remember when Krispy Kreme donuts first came to town. It was a "big deal." On all the morning news programs. Huge lines around the block.

                                                                                            After all the sensation wore off, most people went back to eating the local Daylight Donuts instead. They were much better.

                                                                                            1. As far as I know, most people like their local independent donut makers. DD and KK are there for convenience for most people who will at times value convenience over taste.

                                                                                              1 Reply
                                                                                              1. re: Tripeler

                                                                                                or the many of us who have no other viable option.

                                                                                              2. In East/Southeast Asia, it's popular to bring boxes of Krispy Kreme "back" as a souvenir. They may not get the same lengthy queues as they did a few years ago, but KK is definitely still around in that part of the world.

                                                                                                I've noticed that Café du Monde has outposts in Japan (ones in Kyoto come to mind), and would much rather munch on a beignet than a donut.

                                                                                                J. Co is an Indonesian donut chain that has rapidly spread throughout Southeast Asia, though to me they're just as dull as anything Mister Donut (founded in the US, now with their HQ in Japan), Dunkin Donuts and Krispy Kreme offer.

                                                                                                Jonathan
                                                                                                http://buildingmybento.com
                                                                                                http://collaterallettuce.com

                                                                                                1. I am not a fan of Krispy Kreme at all - just too sweet. I do, however, have a soft spot for the strawberry glazed donut and chocolate cake donut at DD simply because they remind me of my childhood. I haven't had either one in years, but they certainly bring a smile to my face when I do! I live in an area with DD - perhaps I'll have to visit one soon!