HOME > Chowhound > Greater Boston Area >
What's your latest food quest? Get great advice


freshbarry Aug 12, 2013 01:57 PM

I know that there are lists of everyone's favorite donuts - includes Kanes others, in the burbs - but where can I find the best donut in Boston......North End, Waterfront, Downtown, Back Bay, etc.? I'm talking about a real donut, not the stuff they palm off as donuts at Starbucks or Dunkin.......

  1. a
    A.A. Aug 12, 2013 02:22 PM

    I would suggest checking out the Union Square Donuts table at the farmer's market in Dewey Square on Tuesdays and Thursdays during the summer.

    6 Replies
    1. re: A.A.
      BlueTrain84 Aug 12, 2013 04:50 PM

      Second for Union Square donuts. I tried them at SOWA this weekend and they were phenomenal--great texture, tasty glaze without being cloyingly sweet, really just perfect.

      1. re: BlueTrain84
        catsmeow Aug 12, 2013 05:11 PM

        Where do they set up at SOWA?

        1. re: catsmeow
          marketpeach Aug 13, 2013 08:47 AM

          I believe they are in the Farmer's Market section... Last time I saw them they were on the far side against the edge.

          1. re: marketpeach
            catsmeow Aug 13, 2013 03:09 PM

            Thank you.

      2. re: A.A.
        mkfisher Aug 13, 2013 07:53 AM

        3rd on Union Square Donuts

        1. re: A.A.
          Gordough Aug 15, 2013 08:47 AM

          I just walked over to the farmer's market in Dewey Square and tried Union Square Donuts. And boy am I glad I did. These are the real deal and despite the limited hours/days, these are easily the best donuts available in Boston proper. I think they would do very well if they could find a small brick and mortar location in or near the Financial District. There simply are no donuts like these available downtown. Thanks for the suggestion A.A.!

        2. StriperGuy Aug 13, 2013 07:04 AM

          Verna's, Ohlin's, and Lindas.

          6 Replies
          1. re: StriperGuy
            FinnFPM Aug 13, 2013 07:54 AM

            Cambridge, Belmont, and Belmont.

            1. re: StriperGuy
              Allstonian Aug 13, 2013 07:56 AM

              None of which are in Boston, and freshbarry had asked specifically about shops in Boston.

              Unfortunately, there are very few independent donut shops left in Boston - off the top of my head I can only think of Twin Donuts in Allston, Mike's in Mission Hill, and Betty Ann Food Shop in East Boston (closed since May due to family health problems per their FB page.) A number of folks on this board have raved about Betty Ann's donuts, although unfortunately I never made it there myself; I would not send anybody out of their way for either Twin Donuts or Mike's.

              1. re: Allstonian
                Jenny Ondioline Aug 13, 2013 08:04 AM

                Yeah, I wanted for so long for Twin Donuts to be good, because it seems like it should be. But they're just lackluster at best, and they usually taste oily.

                1. re: Allstonian
                  FinnFPM Aug 13, 2013 08:15 AM

                  In addition to those two, I would call Doughboy in Southie a proper donut shop. All of these places (Eastie, RX, Southie) are still rather out of bounds for Boston proper. There are just no donut shops in or around downtown. But they're legitimately old-school, if that's what you're looking for. You're going to pay like $3.50 or something at a Farmers Market for Union Square, whereas you'll pay a buck or less at the three aforementioned.

                  I'll add that Flour does fancy donuts on the weekend and Cafe Japonaise has a red bean paste donut that is just awesome.

                  1. re: Allstonian
                    nsenada Aug 13, 2013 08:57 AM

                    Didn't know that about Betty Ann - those were great doughnuts. I do like Union Square quite a bit, especially the cherry hibiscus and caramel ones, though I've only sampled the ones at Dewey Square. Apparently at the shop they have many more varieties, including cake-based and filled ones.

                    1. re: Allstonian
                      JPrime Oct 19, 2013 10:22 PM

                      What about Anna's in West Rox? Black Raz jelly stick ftw!

                  2. t
                    treb Aug 13, 2013 08:10 AM

                    You may wish to scan the BOS CH threads for local farms, they'll begin to make cinnamon apple cider donuts soon, yum! now those are real donuts.

                    2 Replies
                    1. re: treb
                      Allstonian Aug 13, 2013 08:18 AM

                      But again, they are not in Boston...

                      1. re: Allstonian
                        treb Aug 13, 2013 08:19 AM

                        True, but worth the drive.

                    2. l
                      LilBrownBat Aug 13, 2013 08:30 AM

                      I sympathize with your quest to find a good donut in or near downtown. The only good ones I've ever had were the buttermilk donuts that the Clover Truck had for ONE WEEK when they were promoting their new coffee. It is very good coffee, yes, but the donuts were outstanding...and then they were withdrawn because, as one Clover acolyte said, "We need to serve you HEALTHY food!" If ever there was cause to burn a food truck, that would be it.

                      But I digress. I got nothin' in downtown, the closest is Mirror Cafe in Brighton Center, which is decent and much better than Twin Donut. I'd say Linda's and Ohlin's is better, but Mirror Cafe is quite good. Also Lyndell's in Cambridge, again not quite up to Linda's and Ohlin's, but quite decent, and easier to get to than the quadriumvirate.

                      (incidentally, my main data point is a scientifically conducted donut taste-off we had at work, with a dozen each from Ohlin's, Linda's, Lyndell's and Verna's. It was epic.)

                      18 Replies
                      1. re: LilBrownBat
                        StriperGuy Aug 13, 2013 08:53 AM

                        Okay I'll get specific. And I don't care if you are in Pawtucket, in my book a good donut is worth a schlep:

                        Ohlin's: Best plain glazed raised donut. Period. Just amazing. Also best butter crunch I've ever had, period. Just ate a coconut this morning (someone brought them in today) great.
                        Chocolate donut with glaze is just okay. Apple Fritter is amazing and breakfast for two. The rest of the donuts are very good, but not exemplary.

                        Linda's: I like their plain cake, the rest are all very good (WAY better then Dunkin' Donuts cardboard), but no real standouts.

                        Verna's: Glazed chocolate (rich dense moist), Jelly (I don't even like Jelly donuts, but I love these), and their sour cream which I tried recently is just amazing, dense, moist and rich as well.

                        1. re: StriperGuy
                          Jpan99 Aug 13, 2013 08:59 AM

                          StriperGuy, have you tried Ohlin's chocolate frosted with maple drizzle? Just look at my avatar! It's quite yummy. I do agree the plain glazed is awesome and I also like the sugar jelly. And unfortunately I can eat a whole apple fritter without a problem!

                          1. re: Jpan99
                            kimfair1 Aug 13, 2013 09:30 AM

                            I like how at Ohlin's the Buttercrunch and coconut are based on raised donuts, and not cake donuts. I would agree that Mirror Cafe's donuts are better than Twin Donuts, though I do have a soft spot for the marble cruller at Twin Donuts (the only one I'll get there).

                            1. re: Jpan99
                              StriperGuy Aug 13, 2013 09:40 AM

                              Both the maple and the chocolate maple are very good I agree.

                              Crazy, but it is just a tad too much goo for me, strictly a preference issue and lacking alternatives I would inhale either in a heartbeat.

                              1. re: Jpan99
                                StriperGuy Aug 13, 2013 09:43 AM

                                Try the Verna's jelly if you get a chance, the quality of the filling they use is top notch.

                              2. re: StriperGuy
                                LilBrownBat Aug 13, 2013 09:47 AM

                                Sour cream donuts are fabulous things. Why don't more places have them? If any of y'all ever get out to Greenfield MA, the place to get donuts is Adams Donuts on Federal Street (but be there early). Their sour cream donuts are a real standout.

                              3. re: LilBrownBat
                                viperlush Aug 13, 2013 09:28 AM

                                Clover had turnip fritters one afternoon this Spring. Hot sweet not too greasy. Delicious. I pretended that they were healthy.

                                1. re: LilBrownBat
                                  FinnFPM Aug 13, 2013 05:39 PM

                                  Completely forgot about those buttermilk donuts from Clover. Those were actually some of the best donuts I've ever had. I'm going to start campaigning for those to come back every so often.

                                  1. re: FinnFPM
                                    LilBrownBat Aug 13, 2013 05:55 PM

                                    And if they refuse...we burn the food truck. PEOPLE ARE YOU WITH ME???

                                  2. re: LilBrownBat
                                    opinionatedchef Aug 13, 2013 10:35 PM

                                    lbb, do we have to beg to get the unofficial results from that unofficial taste-off?! i do like O's moist and flavorful apple cruller, but i found nada to like at verna's. nada. and i did my homework before we went.(posted afterwards too.)

                                    1. re: opinionatedchef
                                      LilBrownBat Aug 14, 2013 07:20 AM

                                      We actually tested by categories: plain cake, glazed, jelly, chocolate frosted, chocolate honey dip, and "wildcard" (one other of any flavor that seemed especially neat). Linda's had a slight edge overall, Ohlin's won in a couple of categories, Verna's won for chocolate honey dip IIRC, and Lyndell's was last but not by much. I liked Lyndell's jelly donut best - I thought it had a nice crunch and the best jelly.

                                      1. re: LilBrownBat
                                        StriperGuy Aug 14, 2013 07:22 AM


                                        1. re: LilBrownBat
                                          opinionatedchef Aug 14, 2013 12:53 PM

                                          lbb, do you remember who won the cake donut version?

                                          1. re: opinionatedchef
                                            LilBrownBat Aug 14, 2013 01:05 PM

                                            I think Ohlin's. Horrible as it sounds, we trashed the data. You know what that means...


                                            1. re: LilBrownBat
                                              Jpan99 Aug 15, 2013 04:59 AM

                                              If you do a do-over please post your results! I'm an Ohlin's fan. Tried Linda's and didn't really like them at all.

                                              1. re: Jpan99
                                                Chef Bwana Aug 30, 2013 01:39 PM

                                                I did have a good cake donut at Linda's a few years ago, but tried again 6 mos. ago and, meh. It's strictly Ohlin's for us now. Really like the blueberry filled donuts at Ohlin's. I've never tried Lyndell's donuts, but we give them a lot of our cake business.

                                                1. re: Chef Bwana
                                                  Alcachofa Sep 2, 2013 08:44 AM

                                                  The blueberry donuts at Ohlin's surprised me. They were shockingly good. I thought they would be more ordinary. Dangitall, I should have gotten some today!

                                      2. re: LilBrownBat
                                        StriperGuy Sep 12, 2013 07:02 AM

                                        Ya know, folks have been bringing Lyndell's to work and I have been pretty impressed. The cinnamon cake, Boston Cream, and raised glazed have all been top notch.

                                      3. rlh Aug 14, 2013 10:15 AM

                                        Sportello bakery features Donuts / Cronuts at least once a week - I think you have to check the website or give them a call - they have always been REALLY good when they are serving them - and it's right in Fort Point. They run out so get there early.

                                        12 Replies
                                        1. re: rlh
                                          FinnFPM Aug 14, 2013 10:43 AM

                                          Great tip. Not sure why I've never explored this. Per their website, this is their Thursday special:

                                          Thursday – donuts – now serving DOSSANTS – the donut/croissant breakfast pastry!

                                          Mayhap I will avail myself of a Hubway and cruise over tomorrow morning.

                                          1. re: FinnFPM
                                            nsenada Aug 16, 2013 06:51 AM

                                            I went at 8:15 yesterday - they were long ago sold out. Not sure if I need them badly enough to get up that early. A colleague of mine from Worcester told me that Sweet Bakery in Worcester has had these years before their "invention" in New York.

                                            1. re: nsenada
                                              FinnFPM Aug 16, 2013 07:18 AM

                                              I did the same thing. They told me that next week they're going to fry (bake?) them up for 8am instead of 7am, so there's some hope for non-Fort Pointers.

                                            2. re: FinnFPM
                                              FinnFPM Aug 22, 2013 08:31 AM

                                              I took a trip down to Sportello this morning. It was comically crowded. People seem to start lining up at 7:00 - 7:15am; they go on sale at 8:00am.

                                              There's a four-per-customer maximum and a lot of people were ordering four. I got there at 7:55am and by the time I got to the front there were two left. IMO if that's as many as they're inclined to bake, they should be charging a lot more for them. I think mine was $4 or something.

                                              Anyways, delicious stuff. Today was Boston creme. But I won't be back. Not sufficiently delicious to justify spending all that time in line.

                                              1. re: FinnFPM
                                                davis_sq_pro Aug 22, 2013 08:38 AM

                                                Thanks for posting this. I was just in another window Googling around trying to figure out how early to show up next week. Guess I won't show up at all -- I don't make it down to the area until around 9:00.

                                                1. re: davis_sq_pro
                                                  FinnFPM Aug 22, 2013 11:40 AM

                                                  Alternately you could pay someone to stay in line for you, like they do in New York.

                                            3. re: rlh
                                              opinionatedchef Aug 14, 2013 10:49 AM

                                              Wait a sec. With all the nyc cronut craziness we are inundated with, there is a cronut knock- off vendor right here in boston and it hasn't had its own thread on CH?! (did i miss something maybe?)

                                              1. re: rlh
                                                nsenada Dec 31, 2013 11:13 AM

                                                Looks like Sportello stopped selling them a few months ago. However, I did find some cronuts (or whatever they call them there) at Crumbs on Federal street. I had a Bavarian creme filled one, and while not fresh out of the grease, it was very good.

                                                1. re: nsenada
                                                  davis_sq_pro Jan 1, 2014 08:27 PM

                                                  Thanks for the report on that - right near where I work. Any idea whether it's a daily thing?

                                                  As an aside: I saw a "doughnut croissant" for sale in the pastry section at WF (Melrose) last night. Did not try it. I guess said pastry has completely jumped the shark. Or will that be when it shows up prepackaged at 7-11?

                                                  1. re: davis_sq_pro
                                                    Jenny Ondioline Jan 1, 2014 09:02 PM

                                                    HEB and Central Market stores in Texas have had glazed croissants in their bakeries since at least the early 1990s, so the idea is older than many realize.

                                                    1. re: Jenny Ondioline
                                                      davis_sq_pro Jan 2, 2014 06:08 AM

                                                      Ah, but were they tire-shaped?

                                                    2. re: davis_sq_pro
                                                      nsenada Jan 2, 2014 08:05 AM

                                                      Not sure - next time I'm in I'll ask. They're right around the corner from my office.

                                                2. f
                                                  foxspirit Aug 14, 2013 11:48 AM

                                                  Donut King in Quincy. Its a short drive from Boston proper and worth it but go early if you truly want a selection. They bake them fresh in the shop. Amazing stuff.

                                                  2 Replies
                                                  1. re: foxspirit
                                                    mwk Aug 16, 2013 10:34 AM

                                                    I second Donut King. Their donuts are huge, a bit crisp on the outside and fluffy inside and full of flavor. I especially love the jelly donuts and the coconut ones.

                                                    I brought a box to my work a few weeks ago and people were almost fighting over them.

                                                    1. re: foxspirit
                                                      Pegmeister Sep 12, 2013 05:18 PM

                                                      Donut King has some really good donuts, but I think I give O'Briens bakery a little bit of an edge especially for their jelly donuts.

                                                    2. b
                                                      Bmorse Aug 14, 2013 08:43 PM

                                                      It's a bit of a trip from Boston, but by far the best donuts I've ever had are from Back Door Donuts in Oak Bluffs (on Martha's Vineyard). They are open from 7:30 pm - 1:00 am, selling donuts from the back door of a bakery. They have about a dozen varieties, as well as a simply outstanding apple fritter. All are served warm and fresh from the oven. It's not unusual to go at 10:30 and still have to wait in line 45 minutes. It's worth the wait (and the trip)!

                                                      4 Replies
                                                      1. re: Bmorse
                                                        tomatotomato Aug 29, 2013 12:06 PM

                                                        Glad you mentioned this spot even though it's on the Vineyard. Visited Back Door Donuts last week for the scrumptious Boston cream doughnut ($1.50) and the luscious Apple Fritter ($4.00 -- easily enough for 2 people). Shining examples of old-school doughnuts done right.

                                                        And that wait in line at night is quite the social scene. Plenty of folks were there for the fritters when I went.

                                                        1. re: tomatotomato
                                                          opinionatedchef Aug 31, 2013 10:54 PM

                                                          tomtom, you might also like the famous apple fritters at Ohlin's in Belmont, Large, heavy, very sweet, very old time.it's the only thing i buy there, once every ten years or so, but yumola in a very badforyou way.

                                                          1. re: opinionatedchef
                                                            tomatotomato Sep 2, 2013 10:20 AM

                                                            Thanks, OC! I can't resist a classic apple fritter and it sounds like Ohlin's is worth a visit.

                                                            1. re: opinionatedchef
                                                              opinionatedchef Feb 3, 2014 10:23 PM

                                                              For someone who only ate these Ohlin apple fritters once every ten years before this thread, i have had them 2 wks running now and can only think to blame it on CH. I do think i'm done for awhile though. Since Striper mentioned their cider donuts, i asked about them yesterday but was told they only do them in Oct. Just fyi.

                                                        2. f
                                                          freshbarry Aug 18, 2013 06:39 PM

                                                          Thanks to all for some great recommendations.....went to SoWa market today and had the Union Square donuts......every bit as good as advertised!

                                                          1. Alcachofa Aug 22, 2013 01:48 PM

                                                            I was hoping to try some Union Square doughnuts today. I thought I could stop by the Farmer's Market on the way to work. The only problem with the Farmer's Market at Dewey Square is that they set up too late--at 8:30AM there was no market yet.

                                                            I'm sorry but I am NOT eating an afternoon doughnut. I have to draw the line somewhere.

                                                            22 Replies
                                                            1. re: Alcachofa
                                                              Gordough Aug 22, 2013 05:29 PM

                                                              They are usually set up between 11:00 and 11:15. Hey, it's still am! They are so worth it. So far I have had the salted caramel/bourbon and the vanilla bean. Both excellent.

                                                              1. re: Gordough
                                                                nsenada Aug 22, 2013 06:04 PM

                                                                I'm a big fan of the cherry hibiscus

                                                                1. re: Gordough
                                                                  Alcachofa Aug 23, 2013 06:51 AM

                                                                  Those do sound really good.

                                                                2. re: Alcachofa
                                                                  rlh Aug 27, 2013 12:34 PM

                                                                  Love a great donut - so I popped into Union Sq stand at Dewey Square this afternoon - very friendly service and a really, really good and quite large Bourbon Salted Caramel donut - but $3 each seems pretty darn steep, even for an artisanal product...it's going to get once in a while, special treat status for me (as all donuts probably should....) - next up cherry hibiscus!

                                                                  1. re: rlh
                                                                    Jenny Ondioline Aug 27, 2013 12:49 PM

                                                                    Allstonian got one of those from their stand at the Rock n Roll Yard Sale on Sunday and offered me a couple bites. It was okay. The doughnuts we got from Donut King a few days before destroyed it, though. No competition.

                                                                    1. re: Jenny Ondioline
                                                                      nsenada Aug 27, 2013 02:55 PM

                                                                      I was there as well and was sad they didn't have cherry hibiscus (by far my favorite). I did get a strawberry one which was good, but not as good.

                                                                      1. re: nsenada
                                                                        Jenny Ondioline Aug 27, 2013 03:47 PM

                                                                        We were going to try the donut holes, but they were sold out.

                                                                        I apologize if I unknowingly elbowed you out of the way at any of the LP crates. I get territorial

                                                                        1. re: Jenny Ondioline
                                                                          Gabatta Aug 27, 2013 05:43 PM

                                                                          We tried the donut holes at the Harvard U market and found them overly chewy and pretty meh. Half of the bag got tossed in the trash on the way home.

                                                                          1. re: Gabatta
                                                                            opinionatedchef Aug 27, 2013 06:50 PM

                                                                            does that mean you are 'so Over' Union Sq donuts? (I'm looking for any excuse not to pursue them.)

                                                                            1. re: opinionatedchef
                                                                              Jenny Ondioline Aug 27, 2013 11:44 PM

                                                                              If that bourbon salted caramel donut was indicative of their wares, their product isn't great. No bourbon to speak of, good-not-great salted caramel glaze, aggressively mediocre donut itself. I'd eat one of their donuts if someone handed it to me, but I wouldn't cross the street to buy one.

                                                                              1. re: Jenny Ondioline
                                                                                opinionatedchef Aug 27, 2013 11:57 PM

                                                                                whew, now i can put that one to rest. th you.

                                                                                1. re: opinionatedchef
                                                                                  valcfield Aug 28, 2013 02:38 PM

                                                                                  I'd definitely recommend union square, at least if you go their location. I can't say its the (main) reason you didn't like yours Jenny, but i will say that the best part of union square's donuts is the insanely fluffy/springy texture they have, and that's a quality i know degrades incredibly quickly. I've only bought their donuts at the shop pretty much at opening, and, picking at leftovers a couple hours later, they become not-special pretty fast.

                                                                                  for some comparisons... i've been a bit on a donut crawl this summer in travel, hitting up doughnut valut and glazed & infused in chicago, doughnut plant in nyc, and gbd and astro doughnuts in washington dc... after all that, i'd say without reservation that, as far as a yeast batter goes, doughnut vault and union square are comparable, and nobody else even comes close.

                                                                                  Which is not to say the final product is necessarily the best: i'm not a fan of all of union square's flavors, and none of them rival some of the more inventive creations like doughnut plants creme brulee donut holes.

                                                                                  For me, union square's best efforts are those where the icing forms a nice hard shell, like the strawberry ,and the vanilla. The chew from the bacon in the maple bacon also does the trick for me, and I'd be really interested to try the bar snack donut for similar reasons. The orange creamsicle and chocolate chipotle especially didn't do it for me- meek flavors, and no textural contrast between top and dough.

                                                                                  And, if you're a cake, not yeast donut, person, then these certainly aren't for you.

                                                                                  But, fresh, I think they're worth the time and effort.

                                                                                  1. re: valcfield
                                                                                    opinionatedchef Aug 31, 2013 11:11 PM

                                                                                    T, where have you been?! Now, yours is a great kind of CH post . So much information that is so helpful for thinking about 'what makes a great donut' and analyzing how various famous ones compare. I am actually a cake donut person (there's this one diner in Bennington VT.......) but retain a curiosity about most things that are bad for you.
                                                                                    Freshness is such a major factor in the world of pastry and baked goods, (and is particularly critical with a few specific items) something we may lose sight of when appraising them.

                                                                                    1. re: opinionatedchef
                                                                                      valcfield Sep 2, 2013 09:59 AM

                                                                                      just finished up four months in dc (hence the donut trips there), back in cambridge now... haven't had anything to contribute... but i've enjoyed reading about wines by the glass at ribelle, chowhound credentials, and more...

                                                                                      1. re: valcfield
                                                                                        opinionatedchef Sep 2, 2013 10:08 AM

                                                                                        well we were certainly having a typical d.c. summer while you were down there. ughhhh. hope you did some good zaitinya and mini bar trips, and look forw to reading more from you.

                                                                            2. re: FinnFPM
                                                                              Gordough Aug 28, 2013 09:41 AM

                                                                              I too thought the donuts were good (excellent, in fact) especially compared to the other donuts available downtown. To those who didn't like them, do you have any suggestions for where to get better donuts downtown for those of us stuck downtown during the work week?

                                                                              1. re: Gabatta
                                                                                FinnFPM Aug 30, 2013 06:00 AM


                                                                                I LIKE THESE DONUTS!!1111!!1

                                                                                I ESTIMATE THAT I COULD EAT 6.4 BAGS IN ONE WEEK GIVE OR TAKE.

                                                                              2. re: Jenny Ondioline
                                                                                nsenada Aug 28, 2013 06:45 AM

                                                                                Hah! I apologize for unknowingly having my bass up too loud whilst playing in that little tent.

                                                                          2. re: rlh
                                                                            Alcachofa Aug 27, 2013 12:51 PM

                                                                            Yeah, I think I'm going to have to bend the rules for that bourbon caramel donut. Maybe this Thursday.

                                                                            1. re: rlh
                                                                              rlh Aug 29, 2013 05:03 PM

                                                                              Tried the cherry hibiscus at noon today - not impressed - will not repeat - very little flavor in both the donut and the icing - next up vanilla bean!

                                                                              1. re: rlh
                                                                                Boston_Otter Sep 2, 2013 09:09 AM

                                                                                I really enjoyed the bacon/maple, but the chocolate chipotle was barely either chocolate or chipotle, and the bourbon salted caramel was, as Jenny says, sort of mediocre.

                                                                                All of their donuts strike me as "nice". Not fabulous, completely dependent on the glaze for any flavor or appeal, and hard to justify the $3-$3.50 cost.

                                                                                All that said, I'm very happy they're continuing to do well and hope they keep innovating until they have something worth the drive, the parking, and the $3.50.

                                                                                1. re: Boston_Otter
                                                                                  opinionatedchef Sep 2, 2013 09:17 AM

                                                                                  that seems like a really good way to look at it.

                                                                            2. opinionatedchef Aug 27, 2013 05:06 PM


                                                                              I have never been to this newish Beverly bakery cafe, Half-Baked Cafe, but they show some unusual donut varieties and what look to be some good Mex inspired brkfst and lunch dishes. Anyone tried it?

                                                                              2 Replies
                                                                              1. re: opinionatedchef
                                                                                gracenote Feb 22, 2014 05:51 PM

                                                                                Yes, I've tried it. It's excellent, small spot, a few tables, some counter seating at the window.

                                                                                Homemade English muffins, imaginative and tasty doughnuts. I had the Boston Cream, it must have weighed a quarter pound- fresh pastry cream, rich chocolate glaze, and a nice raised doughnut. There wasn't quite the right balance between doughnut and pastry cream, but all in all a winner.

                                                                                They also make unusual combos- I think when I was there they had pear ginger goat cheese- something like that anyway.

                                                                                Well worth a visit, nice people too.

                                                                                1. re: gracenote
                                                                                  opinionatedchef Feb 22, 2014 10:49 PM

                                                                                  I keep being stupid about this, but are 'old fashioned' cake donuts? it looks that way because they offer 'old fashioned glazed" and "Raised and glazed".

                                                                                  ~Hand Cut Donuts~

                                                                                  Old Fashioned - $1.50

                                                                                  plain, glazed, blueberry, cinnamon sugar

                                                                                  Bacon Maple - $2

                                                                                  Chocolate Old Fashioned - $1.50

                                                                                  vanilla glazed, chocolate glazed, coconut

                                                                                  Raised - $1.50

                                                                                  vanilla glazed, chocolate glazed

                                                                                  Raised and filled - $2

                                                                                  beverly cream, vanilla glazed jelly, sugar coated jelly

                                                                                  Seasonal - price varies

                                                                                  I love it that some of their signs say "Glazed and Infused!"

                                                                              2. opinionatedchef Sep 2, 2013 11:07 PM

                                                                                Just noticed this on the Strip T's dinner menu:
                                                                                Dinner Desserts:
                                                                                <sourdough brioche donut 8
                                                                                (corn, blackberry, lime, basil) >

                                                                                i'm thinking all those 4 are in the 1 donut. Man, they already had me at Sourdough, but then they had to go and make a great little chamber symphony with those other components!
                                                                                Hmmmmm <Yes,we're ready to order. I'll have a dozen oysters to start, and then , for my entree, just bring me a dozen donuts> :=}


                                                                                2 Replies
                                                                                1. re: opinionatedchef
                                                                                  opinionatedchef Sep 3, 2013 09:09 PM

                                                                                  Well, we actually DID go tonight for dinner.(Obsessive- who me?) And i did order one for dessert. $8 for a donut? well, the reality is that this is hefty enough to be shared by two. In fact I did share it...The 8PM me shared it with the Midnight me.

                                                                                  The brioche was dense, chewy, and had a ' nice hole structure'; the corn pastry cream filling was beautiful- clean, not starchy/pasty, well balanced and just sweet enough. Into the donut's top glaze were set tiny bits of basil leaf and blackberry puree- to punctuate the experience. Just Brilllllliant.

                                                                                  I hear that Jake, pastry chef for ST' s and Ribelle, is currently really into his donut inventions. Well, this certainly was one 'worth-driving-for etc.' donut. The only minus is that you may have to order less dinner than you would have- to make sure that you have room for it.sigh.

                                                                                  1. re: opinionatedchef
                                                                                    Boston_Otter Sep 4, 2013 04:17 AM

                                                                                    His mint-and-sweet-pea filled brioche donut was certainly something I'd never had before :)

                                                                                2. justbeingpolite Sep 4, 2013 08:48 AM

                                                                                  Has anyone tried the donuts at the Donut Shack on Westford St. in Lowell? I've driven past it a few times recently and it piqued my interest, then this thread brought it to mind again. It's gotten good reviews on a website That Shall Not Be Named, for fear of the post being deleted.

                                                                                  1. opinionatedchef Sep 18, 2013 06:28 PM

                                                                                    The Gallows Brunch menu has a Twisted Donut w/ diff dipping sauces -$. Wonder what it's like.....

                                                                                    1 Reply
                                                                                    1. re: opinionatedchef
                                                                                      valcfield Sep 18, 2013 06:50 PM

                                                                                      they were also playing around with a cronut knockoff for a while; i wonder if they still are at it? or if that's the same thing?

                                                                                    2. opinionatedchef Sep 21, 2013 10:10 PM

                                                                                      Arlington WF has apparently announced its official date for offering its own cronuts version>> Oct. 1st. Jump back, Jack!

                                                                                      5 Replies
                                                                                      1. re: opinionatedchef
                                                                                        bhyde Sep 22, 2013 05:09 AM

                                                                                        I bought a cronut there the other day. I predict pumpkin, but hope for Moxie.

                                                                                        1. re: bhyde
                                                                                          opinionatedchef Sep 22, 2013 09:47 AM

                                                                                          b, won't you tell us about it?!

                                                                                          1. re: opinionatedchef
                                                                                            bhyde Sep 22, 2013 11:08 AM

                                                                                            Cronut, the photos: https://picasaweb.google.com/10218214...

                                                                                            1. re: bhyde
                                                                                              opinionatedchef Sep 22, 2013 10:59 PM

                                                                                              great! but how were they to eat?. what flavor did you have? you had one the other day means that they have started selling them before oct 1st? or was yours a small trial maybe?

                                                                                              1. re: opinionatedchef
                                                                                                bhyde Sep 23, 2013 07:13 AM

                                                                                                I wouldn't buy another. Just another excuse to layer a few nearly indistinguishable sugar slurries together. But maybe I'm just feeling cranky, having noted that paneer is 12$/lb

                                                                                      2. garnetmemory Sep 26, 2013 01:55 PM

                                                                                        Not in the area you asked about but I want to plug a local business.

                                                                                        Christine's Bakery on Route 4 in Billerica (in the strip of stores just south of Treble Cove Road) makes amazing donuts.

                                                                                        I love their vanilla cream filled and the caramel drizzled.

                                                                                        3 Replies
                                                                                        1. re: garnetmemory
                                                                                          tweetie Sep 30, 2013 01:53 PM

                                                                                          we love Donna's but will most definitely try Christine's. Website is a bit lacking in detail. Tell me more, please!!

                                                                                          1. re: garnetmemory
                                                                                            opinionatedchef Sep 30, 2013 08:06 PM

                                                                                            gm, do they do any cake donuts?

                                                                                            1. re: opinionatedchef
                                                                                              tweetie Oct 1, 2013 07:51 AM

                                                                                              hi chef. Went to Christine's this morning after my run. Since I was halfway there, the time was right and a sufficient number of calories had been burned I felt justified. It's in the old Jardek's location, another donut place I learned of on these boards. Four flips later this couple have been in the spot for 16 months.
                                                                                              Kind of a strange experience. Small quantity of donuts, a very few bagels (plain, everything and french toast)muffins of unidentifiable variety and croissants. The menu board shows cookies and bars but none were available. Maybe 2 breakfast sandwiches and coffee. Very limited. I don't know how they sustain the business. Two large and empty bakery cases looked sad and well, empty.

                                                                                              so the donuts.......all these yeast........sliced almond, maple, toffee, caramel, coconut, heath bar, honey dipped. Filled.....vanilla cream and jelly. Cake, my personal preference extremely few which prompted me to ask why. Got a shrug as an answer. chocolate, chocolate chocolate frosted, plain and cinnamon sugar. that's all folks.

                                                                                              got home, cut them into fourths and began tasting. Yeast variety were light and tender and the toffee and caramel glazes were pleasant and subtle. Heath, coconut and almond toppings which looked substantial really didn't add much flavor, more eye candy than flavorful. Surprisingly, the chocolate donut had much greater depth of flavor than any chocolate I've had, leaving me to wonder what chocolate they use. Overall they were tasty but for me, it's a one hit wonder and don't see myself heading that way again, run or no run!

                                                                                              On a business note, the owners were so difficult to engage despite my attempts to give them a chance to promote their product. Lots of one word answers, full stops and dead ends as I asked about their stuff. I was the only one in the place and both owners were sort of rattling around so it's not as if time and attention were in demand.

                                                                                              Also got the corn cookies breakfast sandwich for my sister-- bacon, egg, cheese on "cookies". Dropped it at her work. No report yet.

                                                                                              I wish them well but it looks like a tough sell to me.

                                                                                          2. t
                                                                                            tweetie Oct 2, 2013 02:51 PM

                                                                                            Now I know why so few cake donuts at Christine's. They apparently haven't gotten to that chapter in Donuts 101. Cinnamon and sugar looked promising because it was actually tossed in real cinnamon and sugar mix not the powdered stuff but consistency was bad, rubbery and dry.

                                                                                            By far, the simple glazed yeast donuts-- toffee and caramel were the best in box. Really sorry not to like this place but it's a no for me. Back to Donna's on the other side of town.

                                                                                            1. v
                                                                                              valcfield Oct 12, 2013 08:49 AM

                                                                                              For those who might be interested:

                                                                                              There's a donut pop up a week from Sunday (10/20) from 12-6 at Voltage Coffee in Kendall. Details can be found at the twitter account here, twitter.com/DoughnutsCoffee, but cliff notes:

                                                                                              1. donuts made by a combo of people from voltage alongside of the Jm Curley chefs, Chris Bauers, and bartenders, Daren Swisher.

                                                                                              2. Five flavors on offer: grapefruit, lemon, tarragon | coconut palm sugar glazed | apple cider bacon | Mai Tai | Mexican hot chocolate

                                                                                              3. Combo of yeast and cake donuts, though seemed up in the air how many of each/which was which.

                                                                                              And some of my own impressions: Curley has an old-fashioned style donut on their specials menu right now (blue rock candy glazed, breaking bad theme) that i really liked. During the spring they had a yeast donut that was pretty good on its own, but definitely more a vehicle for an excellent combo of foie gras glaze, strawbery rhubarb filling, and basil sugar. It also made for a killer (pun intended) burger bun.

                                                                                              In chatting with Daren about the pop-up, he said Chris worked on the yeast batter quite a bit as the menu went on, so hopefully both the yeast and cake will impress. I'll definitely be on hand to find out...

                                                                                              9 Replies
                                                                                              1. re: valcfield
                                                                                                opinionatedchef Oct 12, 2013 03:24 PM

                                                                                                Well, this sure sounds like fun! Good hounding, valc! and some will be cake style- how cool is that?

                                                                                                (Man, these JMC chefs seem to work awfully hard . Hope they get some time off for recompense...)

                                                                                                1. re: valcfield
                                                                                                  opinionatedchef Oct 20, 2013 02:59 PM

                                                                                                  Had fun down there today, valc, so th you. Tried all 5 flavors; for us the clear winners were the Cider Bacon and the Tarragon Lemon glazed. We ate them at 2pm and they had been cooked 9-11am. i think that gap might have accounted for the too-dry aspect of all of them.....but this was the first such foray for the chefs, so we'll see how they grow. Fun to see them flexing their inventive brain muscles.

                                                                                                  1. re: opinionatedchef
                                                                                                    Gabatta Oct 20, 2013 03:25 PM

                                                                                                    If they were doing a special "pop up", there should have been fresh product on hand. I think you are giving them a pretty generous pass there. How much were the 5 donuts?

                                                                                                    Our weekend house guests thoroughly enjoyed the dozen donuts brought in from Linda's this am ($10 for the entire dozen).

                                                                                                    1. re: Gabatta
                                                                                                      opinionatedchef Oct 20, 2013 04:32 PM

                                                                                                      Well, this is their first go at it there and i bet they wanted to have some inventory to open with. (There WAS a steady stream of people that i saw.) They were also frying some fresh there, i believe. $3 @ no worries.

                                                                                                      1. re: Gabatta
                                                                                                        jajjguy Oct 20, 2013 04:43 PM

                                                                                                        I was there too, probably around the same time as OC, had a mexican chocolate donut. Not good. Dry, maybe overfried. Insufficiently dense and overly heavy. Seemed like a good amateur effort. I expect they'll get better if they keep doing it.

                                                                                                        1. re: Gabatta
                                                                                                          valcfield Oct 20, 2013 05:05 PM

                                                                                                          i think that's a little odd to say if they're in a popup they should be making batches throughout the day... for example when union square does their farmer's markets they aren't cooking them there... you make them in a kitchen and send them off for the day. that seems pretty typical when you have a 1 day stall anywhere, you won't necessarily have access to the space/equipment needed to cook onsite. certainly it would be preferable, but i hardly think that's 'giving them a pass'.

                                                                                                          They were definitely glazing/icing like crazy on site, so they were clearly making an effort things fresh.

                                                                                                          as for the donuts, agree with above- the mexican chocolate was probably the least successful, but i did find some of the other cake donuts, especially the apple cider bacon, to have a pretty solid texture.

                                                                                                          i thought all the glazes were all on point (the tarragon lemon grapefruit especially had some serious bitterness/complexity to it), though in terms of quantity i think they could take a page from union sq who really coat the donuts in frosting to make sure you get a good amount of frosting/flavor in every bite.

                                                                                                          Hope they make another run at it, by no means perfect but a solid effort and they were clearly working hard/having a good time.

                                                                                                          1. re: valcfield
                                                                                                            Gabatta Oct 20, 2013 05:56 PM

                                                                                                            IMO, If you can't maintain a consistently good product, don't take it on the road (or limit the hours so the donuts are still fresh). This would apply to your Union Square analogy as well, based on my experience with their product from a farmers market (post above).

                                                                                                            1. re: Gabatta
                                                                                                              valcfield Oct 20, 2013 06:18 PM

                                                                                                              i don't disagree with the notion that people deserve quality, but i think the byproduct of that philosophy is that you would see a lot less experimentation, and the purveyor would miss out on a good opportunity for feedback, not to mention the chance to get used to serving a real crowd and improve.

                                                                                                              I guess the analogy i'd make is its like saying: if your restaurant isn't operating excellently/consistently on day one, don't bother opening. while in a perfect world that would be great, the number of times the term 'shakedown cruise' has come up in this season of openings shows off the fact that's rarely ever the case.

                                                                                                              An extension of your feeling would also be to say we should never back a (food) kickstarter, because we're paying money for a product that hasn't even been developed, so there's no way the maker could be guaranteeing us anything, let alone guaranteeing a consistently excellent product.

                                                                                                              The provider certainly has the responsibility of putting their best foot forward, and accurately representing where they are in their own process (if you're still in beta don't tell us its a finished product), but after that i think there's a personal choice of whether one is willing to 'risk' money to support a new endeavor, and accept/enjoy the fact that part of the cost is not for the product itself but paying for the experimentation, or you want to hold out and only spend money on a proven thing, where your money is correlated to, and only/mostly paying for, the good itself.

                                                                                                              There's nothing wrong with being in the latter camp, but, for those of us who want to, i prefer this world where, increasingly, you don't have to be friends & family in the strictest sense to be able to experience, and provide feedback for, the new projects individuals are tackling. And i suspect, or certainly hope, the end result for individual providers/chefs etc. is better feedback and resulting product, and for the scene is more innovation and more offerings.

                                                                                                        2. re: opinionatedchef
                                                                                                          MichaelB Oct 20, 2013 06:42 PM

                                                                                                          I tried it too and while the experience was fun, I agree that the donuts themselves weren't great. I thought the cake flavors in particular seemed over-fried - they were a bit dry and tough and had absorbed a lot of extra oil. The yeasted varieties (the tarragon-lemon and another glazed one - coconut?) were better but also a bit too dark and greasy. The mexican chocolate one was just lame all around - barely chocolately, no spice flavors to speak of, and unpleasantly dense.

                                                                                                          But the glazes were excellent - mai-tai very mai-tai-esque and boozy, the maple bacon would be GREAT if the basic donut had been better, and that lemon-tarragon was nicely bitter/sweet. Hopefully fryer-execution and their basic recipes will improve with practice (their tweets during the morning were entertaining but a bit frantic). I don't think it's a matter of frying on-site - a hot donut is best but a good one can certainly have good taste and texture several hours after frying.

                                                                                                      2. opinionatedchef Oct 15, 2013 01:02 PM

                                                                                                        had a good cider donut from WF new Lynnfield store this wk.
                                                                                                        Moist and floral flavor; i'd ask for it un-sugared next time.

                                                                                                        3 Replies
                                                                                                        1. re: opinionatedchef
                                                                                                          catsmeow Oct 16, 2013 06:16 AM

                                                                                                          I think the donuts that some WFs have introduced over the last few months are better than most donut places. I like to put the cinnamon or chocolate ones in the toaster oven for a few minutes to give them a nice carmelized coating although they're still good without doing that. This fall, I have yet to get up to Honeypot Orchards for my favorite donut fix. Their cinnamon cider donuts are the best!

                                                                                                          1. re: catsmeow
                                                                                                            opinionatedchef Oct 17, 2013 09:49 AM

                                                                                                            that tstr oven sounds like exc idea. do you heat them(on lower rack) or toast them? i'm guessing that toasting would burn them because of proximity to heat source?

                                                                                                            1. re: opinionatedchef
                                                                                                              catsmeow Oct 17, 2013 03:39 PM

                                                                                                              Either way works but I usually toast them because it's faster. I have to keep a close eye on it because 1-2 extra minutes and it starts burning.

                                                                                                        2. a
                                                                                                          antimony Oct 17, 2013 06:25 AM

                                                                                                          Since this popped back up, I'll also add that some of the Dunkin Donuts at T stops (Wellington, Sullivan, and the internet claims Quincy) have been replaced by "Donut & Donuts", and they're FAR superior. They're not go-out-of-your-way special, but they're proper, old-fashioned, inexpensive donuts. Much less sweet, real flavor, etc. The chocolate/vanilla twist stick-shaped cake donut is my personal favorite.

                                                                                                          2 Replies
                                                                                                          1. re: antimony
                                                                                                            Alcachofa Oct 17, 2013 06:39 AM

                                                                                                            How's the coffee? If the coffee is even 20% better than Dunkin's, I would love this to happen at Alewife.

                                                                                                            1. re: Alcachofa
                                                                                                              antimony Oct 17, 2013 01:05 PM

                                                                                                              Better, but can be less than piping hot at non-rush hours.

                                                                                                          2. opinionatedchef Nov 1, 2013 08:09 PM

                                                                                                            Well, this is exciting! Only 2 hours north of here, a day trip really, is the new storefront for the much beloved Holy Donuts in the Old Port section of Portland.(Mostly cake donuts iiuc.) Take a look at the display here! Maybe a weekend jaunt to inspire and feed the passion?:


                                                                                                            1. h
                                                                                                              hardi Jan 2, 2014 05:02 PM

                                                                                                              My hubby was out doing Xmas shopping and saw ziggy's donuts has opened an outpost in Peabody (no, he didn't stop in!). I haven't been to their Salem shop in years. Anyone know how their donuts are?

                                                                                                              1. Alcachofa Jan 31, 2014 10:44 AM

                                                                                                                Has anyone been to Gail Ann's in Arlington often enough to determine if they have a particular doughnut or style which stands out? (e.g., Ohlin's has their butter crunch)

                                                                                                                Thinking of going there this weekend.

                                                                                                                1. opinionatedchef Feb 8, 2014 06:01 PM

                                                                                                                  IIRC, 'cronuts' were being done when the WF newly opened in Arlington. Anyone had them recently? plse fill us in! maybe i should finally go see what all the fuss is about....

                                                                                                                  4 Replies
                                                                                                                  1. re: opinionatedchef
                                                                                                                    valcfield Feb 8, 2014 08:33 PM

                                                                                                                    regardless of if they are, trying a WF 'cronut' to understand the obsession with Dominique Ansel's cronut is like going to McDonald's to understand why people obsess over the burger at Jm Curley (or craigie etc.). I'd wait for a crack at the real thing rather than try to judge off of a poor imitation.

                                                                                                                    if you're headed to new york, it's not impossible to get on the preorder list (and thus avoid any line waiting) as long as you have two weeks notice. i've had i think 50% success when attempting to preorder on a weekend day (6 or 7 attempts, 3 successes). It will likely become harder as they're switching fully away from phone preorders to web based (much easier to scam, much less persistence required), but that's assuming demand does not taper over time...

                                                                                                                    1. re: opinionatedchef
                                                                                                                      rlh Feb 9, 2014 03:47 PM

                                                                                                                      Sadly yes, I tried it - a sticky, doughy mess covered in sugar glaze and sprinkles - not as good as a plain baked croissant IMHO - and much more caloric....blech - don't do it.

                                                                                                                      1. re: rlh
                                                                                                                        opinionatedchef Feb 10, 2014 12:36 AM

                                                                                                                        blech is such a great word. thx much; will def avoid. darn!

                                                                                                                        1. re: rlh
                                                                                                                          bear Feb 10, 2014 04:40 AM

                                                                                                                          Sprinkles? That's just wrong...

                                                                                                                      2. opinionatedchef Feb 18, 2014 08:24 PM

                                                                                                                        Eaterboston news:

                                                                                                                        Stephanie Cmar's Stacked Donuts Is Popping Up:


                                                                                                                        anyone know- are these cake or yeast or cronut-like? has anyone had any of her donuts and what did you think? thx.

                                                                                                                        5 Replies
                                                                                                                        1. re: opinionatedchef
                                                                                                                          valcfield Feb 19, 2014 05:12 AM

                                                                                                                          well, given the filled flavor, at least yeast, and, per an Eater post.... 1.5 years ago... 'classic yeast dougnuts'.

                                                                                                                          1. re: valcfield
                                                                                                                            opinionatedchef Feb 19, 2014 06:43 PM

                                                                                                                            aw phooey!

                                                                                                                          2. re: opinionatedchef
                                                                                                                            valcfield Feb 22, 2014 12:37 PM

                                                                                                                            Anyone make it over to this today? Thoughts?

                                                                                                                            1. re: valcfield
                                                                                                                              gltsoi Feb 23, 2014 05:45 AM

                                                                                                                              I did. I was not impressed. The blood orange glaze was good, but slightly too sweet and not particularly distinctively blood orange-y. The Bavarian cream filled donut was a fail. Dense and hockey puck like, and the ratio of the cream to doughnut was off. It's too bad, I really loved Stephanie on top Chef. Union Square donut is a far better product.


                                                                                                                              1. re: gltsoi
                                                                                                                                valcfield Feb 23, 2014 05:54 AM

                                                                                                                                That's a shame. Hopefully at least partially a result of execution jitters, but definitely makes me want to wait a bit before trekking out that way.

                                                                                                                          3. p
                                                                                                                            phatchris Feb 23, 2014 05:38 PM

                                                                                                                            Pretty good donuts at Coffee Time in Salem, and even better bismarks.

                                                                                                                            Show Hidden Posts