I need DOUGHNUTS in SF!!
Dear Fellow Foodophiles,
A few weeks ago, we posted and asked for recommendations on where to have our wedding in SF (we live in NYC). We appreciated all of your responses & LOVED your recs although we didn't have enough time for all of them. Fast forward: we found a fabulous place (Boulettes Larder) and now are in need of your recommendations for...doughnuts!
Let me start by saying that in NYC, the doughnut (not to mention the carne asada burrito) is NON EXISTENT!! I am from San Diego where the doughnut is a given. Like pizza in NYC, even if its bad, its pretty darn good. I grew up on doughnuts. The varieties in texture, density & flavor are the Saturday morning memories that my brother and I will always relate to our childhood of the 70's. From old fashioned buttermilk (glazed & chocolate) to apple fritters to bear claws to french crullers to maple bars, I am a monster when it comes to doughnuts!
So, now that we've found the perfect place for our reception, we now have details to consider. We will be back in SF in a few weeks and are on a mission. Among other details, we need a great wedding cake. We've had lousy wedding cake and decent wedding cake. What would be better than a DOUGHNUT WEDDING CAKE???
Problem is, I'm from San Diego. We need recs for doughnuts in SF! I know they are out there, but where?? Given the info on us and my rather demanding criteria, can you help?
Thanks in advance.
Doughnuts don't keep, so they don't seem well suited for a wedding cake.
The best doughnuts in San Francisco are at Bob's on Polk and Sacramento. Ask what's fresh and get that, and some milk. Best around midnight.
Patisserie Delanghe makes a cake where the components are like donut holes. I don't know what it's called, but it's stuck together with burnt caramel. Boulangerie may have something similar. (And maybe someone here will know the cake I'm describing.)
You might also contact one of the high-end new places like Dynamo Donuts, which has exotic flavors, and see if they'd make a special event tower.
re: P. Punko
Haha, I was just at Bob's about an hour ago. They just started the long process of cooking the huge pile for the morning. By 11 p.m., they had cake (to to topped and frosted various ways), some raised and a few trays of old fashioned. It's pretty amazing to see that window filled in the morning.
I have to say freshly cooked those things rock...delicate, not too sweet, crispy crust and soft inside. These really are the best in SF and the BA. I picked up a dozen assorted, for $7.65. The people working were very nice.
If it's late in the day I usually go for the powder sugar cake. The cake hold up well and often still have a crispy, yet delicate crust under the sugar.
re: Chuckles the Clone
Not really. A croquembouche bears only a faint resemblence to a doughnut -- unless you consider a cream puff to be a doughnut. Cream puffs are not fried. They're hollow in the center and filled with pastry cream, so I guess you could say they bear a slight resemblance to a custard-filled doughnut, but ... not really. To make a croquembouche the cream puffs are stuck together with a hard caramel glaze -- again, not much like a doughnut.
Croquembouche is traditionally served for French weddings, and it was trendy in the U.S. a few years ago. There were periodic request on this board for where to get one, but I haven't seen one in a while.
I've heard about Krispy Kreme wedding cakes, but never seen one.