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Aug 29, 2006 11:59 PM

Spudnuts? Are they good?

I saw a donut shop in the Santa Clarita area that specializes in spudnuts (purportedly made with potato dough). I'm not sure I want to try them, but I'm curious...are they any good?

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  1. This fad recurs every decade or so. I first tasted them in a little shop in Berea, OH in 1939 (ok, so that dates me).

    As far as I can tell, every version of them I have tasted (on the east coast and midwest) is pretty much like a regular donut. California versions may vary.

    1 Reply
    1. re: DonShirer

      They are worth a try. Maybe not as good as some of the best donut shops around town, but significantly better than the Winchell/Dunkin/Krispy chains. I really like the glazed bar - lots of nice chewy-fluffy potatato dough.

    2. At least a few years ago, the Santa Barbara branch made a great French style donut, incredibly light and airy. But when I had the same donut in Culver City it was BLECH, dry and tasteless! A huge disappointment. Dunno if it was a bad batch, but I have not been back.

      1 Reply
      1. re: Krispy Kringle

        I recommend the store on Figueroa & 30th near USC. The one on Venice & Sawtelle is hit and miss.

      2. I grew up with spudnuts. I always loved how the doughnut was a bit more dense than your average doughnut. If you like that then give it a go.

        1. I have to say, until I read this post, I thought Spudnuts was just the name of the donut shop on Venice in Culver City. You never know when you'll learn something new from the Hounds!

          1. There's now a Spudnuts thread on the Chains board.