Ah yes, coffee – the second reason of the donut’s downfall. Twenty years ago, if a person wanted a good cup of coffee, the donut shop was seen as the keeper of the bean. If a trucker needed a caffeine fix, the 24-hour Dunkin’ Donuts was the prime location.
Then Starbucks entered the equation. Starbucks, whose selection of scones, cakes and yes, even donuts can best be described with the phrase “(Sigh). Well…at least they tried”. Here in Seattle, Starbucks provides one or two selections made by the dependable Top Pot doughnuts, where they get equal billing with the “too-dry” scones and the “what-were-they-thinking”? cinnamon sticks. Outside of Seattle? *shrugs* It’s not a priority for them – at least not while they’re pimping their Banana Coconut Frappuccino Blended Coffee.
Banana and Coconut? In a coffee?
Heathens.
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I notice the sign above the entrance – “Sunrise Donuts”. Clearly here was a shop who knew what was going on with their donuts. Their sign was telling the world when the best time was for picking up their product.
And here was I, at their doorstep at six thirty in the “what-in-gods-name-am-I-doing-at-this-time-in-the” morning. I am a lucky person at times, because early morning is the best time to get great donuts. The reason? Early morning is when most donuts get made.
Krispy Kreme understands something that no one else seems to be able to grasp. Donuts (and bear claws, apple fritters and maple bars) are best within 30 minutes out of the oil. Their neon lights flashing “FRESH NOW” have clued people in world wide of the proper moment of donut bliss. Glazed or not glazed, a fresh donut from Krispy Kreme is a great donut. Too bad they don’t know how to balance their checkbook.
I leave “Sunrise Donuts” with a white bag containing an apple fritter and a donut glazed so fine that I swear I could see my reflection in it. I scurry on towards my workplace and set up a makeshift breakfast nook upon my workdesk. Along with a simple cup of drip coffee (with a bit of cream), I indulge in the fresh pastries. The Apple fritter is first up, and it tears easily into my mouth. The pastry is light and fluffy, and the glaze gives it an almost imperceptible crunch as it sweetens the homemade apple filling. Beneath all of this is the subtle hint of oil, which reminds me that this is a treat and not an everyday indulgence.
While eating the glazed donut, my mind concocts various punishments for the atrocities that Hostess and Little Debbie have foisted upon us. I decide upon having to force their various board of directors watch people enjoy freshly made donuts while all they have is their meager products. Oh, and if they put down their donut, we get to chuck it at them. I believe that’d be proper penance.