Tasty Donuts and Cafe Menu

Yeast-raised

Light, airy donuts made from a proofed yeast dough, fried fresh and glazed or iced.

• Sprinkle ringVegetarianYeast-raised ring topped with vanilla or strawberry icing and a heavy scatter of rainbow sprinkles that add a light crunch.
• Glazed twistVegetarianTwo strands of yeast dough twisted together, fried and glazed, giving more chewy edges and glaze-catching crevices than a standard ring.
• Cinnamon sugar raisedVegetarianWarm, fluffy yeast donut tossed in cinnamon sugar instead of glaze, with a grainy, sparkling coating over the soft interior.
• Chocolate long johnVegetarianOblong raised donut topped with chocolate icing; a Midwest counter favorite with a bready bite and plenty of frosting per mouthful.
• Glazed ringVegetarian · Popular pickLight, airy yeast donut fried golden and dipped in a thin vanilla glaze that sets into a sheer, crackly sugar shell.
• Chocolate iced ringVegetarianClassic yeast ring with a smooth layer of chocolate frosting on top; pillowy dough with a fudgy, cocoa-forward finish.
• Maple barVegetarianLong rectangular raised donut spread with maple-flavored icing; soft, chewy dough and a sweet, faintly woody topping popular on the West Coast.

Cake donuts

Denser donuts leavened with baking powder, with a tighter crumb and crisp fried exterior.

• Powdered sugar cakeVegetarianPlain cake donut rolled in a thick coat of powdered sugar; soft, simple and guaranteed to leave a dusting behind.
• Cinnamon crumbVegetarianVanilla cake donut topped with a buttery cinnamon streusel and a drizzle of icing, adding crumbly texture to the tender base.
• Red velvet cake donutVegetarianCrimson cake donut with mild cocoa flavor and tangy cream cheese icing, often finished with a sprinkle of red cake crumbs.
• Buttermilk barVegetarianRectangular buttermilk cake donut with a crisp, glazed shell and a tangy, close-grained center that pairs well with drip coffee.
• Old-fashionedVegetarian · Popular pickSour cream cake donut with cracked, craggy edges that fry extra crisp, finished with a glaze that pools in every fissure.
• Blueberry cakeVegetarianPurple-flecked cake donut flavored with blueberry and glazed all over; moist, close crumb with a fruity, slightly jammy taste.
• Chocolate cake donutVegetarianDeep cocoa cake donut, plain or glazed, with a fine, tight crumb and a flavor somewhere between brownie and devil's food cake.

Filled donuts

Round yeast shells piped full of jelly, custard or cream.

• Bavarian creamVegetarianYeast donut filled with a thick, pudding-like Bavarian cream and dusted with powdered sugar; rich, cool and lightly vanilla.
• Lemon-filledVegetarianGranulated-sugar-coated shell holding bright, tangy lemon curd; a sharp citrus counterpoint to the sweet fried dough.
• Apple-filledVegetarianFried yeast pocket filled with chunky spiced apple and rolled in sugar; soft and warm-tasting, a little like a hand pie.
• PB&J donutVegetarian · Contains nutsYeast donut filled with grape jelly, topped with peanut butter icing and chopped peanuts for a sweet-salty lunchbox nod.
• Boston creamVegetarian · Popular pickRound yeast shell piped full of vanilla custard and topped with glossy chocolate frosting, echoing the classic Boston cream pie.
• Jelly-filledVegetarianSugar-dusted pillow of fried dough filled with raspberry or strawberry jelly that tends to escape with the first bite.

Fritters & specialty

Larger, shaped and topped creations beyond the standard ring.

• Toasted coconut cakeVegetarianCake donut coated in vanilla icing and pressed into toasted shredded coconut for a chewy, tropical topping.
• Apple fritterVegetarian · Popular pickOversized, craggy fritter of yeast dough folded with cinnamon apples, fried until the edges crisp and then glazed all over.
• Bear clawVegetarian · Contains nutsAlmond-filled yeast pastry shaped like a paw with slashed toes, topped with sliced almonds and a light glaze.
• French crullerVegetarianRidged ring piped from choux-style dough, fried and glazed; eggy, nearly hollow inside and lighter than anything else on the tray.
• Maple bacon barSavoryRaised maple bar topped with crumbled crisp bacon, balancing sweet maple icing with smoky, salty crunch.
• Cinnamon roll donutVegetarianSpiral of fried yeast dough swirled with cinnamon sugar and glazed, with pull-apart layers and a gooey center.

Seasonal donuts

Rotating flavors tied to holidays and the harvest calendar.

• Eggnog cream donutVegetarian · SeasonalHoliday yeast donut filled with nutmeg-scented eggnog cream and dusted with powdered sugar and a pinch of grated spice.
• Strawberry shortcake donutVegetarian · SeasonalSummer donut filled with whipped cream, topped with pink strawberry glaze and fresh berry pieces when local fruit is available.
• Pumpkin spice cake donutVegetarian · SeasonalAutumn cake donut made with pumpkin and warm spices, glazed or rolled in cinnamon sugar, with a gently spiced finish.
• Apple cider donutVegetarian · SeasonalFall cake donut made with reduced apple cider and rolled in cinnamon sugar for a tart-sweet, orchard-style flavor and crisp exterior.
• PączkiVegetarian · SeasonalRich, egg-heavy Polish-style filled donut made for Fat Tuesday, stuffed with prune, custard or raspberry and dusted in sugar.

Breakfast & savory

Hot, savory options many donut shops serve alongside the sweets.

• Bacon, egg & cheese croissantSavoryBreakfast sandwich of folded egg, crisp bacon and melted cheese tucked into a buttery croissant, served warm.
• Breakfast burritoSavoryFlour tortilla rolled around scrambled eggs, potatoes, cheese and a choice of bacon or sausage, usually with salsa on the side.
• Donut holesVegetarianBite-size rounds of glazed, chocolate or powdered donut sold by the dozen; easy to share and handy for dunking.
• Sausage kolacheSavorySoft, slightly sweet roll baked around a smoked sausage link, a Texas donut-shop staple; some versions add cheese or jalapeño.
• Ham & cheese croissantSavoryFlaky croissant split and filled with sliced ham and Swiss or American cheese, warmed until the cheese softens.

Morning pastries

Laminated doughs, muffins and sweet rolls baked early for the breakfast rush.

• Almond croissantVegetarian · Contains nutsDay-old croissant soaked in syrup, filled with almond frangipane and rebaked under sliced almonds and powdered sugar.
• Pain au chocolatVegetarianRectangular croissant dough rolled around two batons of dark chocolate, flaky outside with a bittersweet center.
• Cinnamon rollVegetarianSoft, spiraled yeast roll filled with butter, brown sugar and cinnamon, finished with a thick cream cheese glaze.
• Blueberry muffinVegetarianTall, domed muffin bursting with blueberries under a crunchy sugar crust; moist and tender inside.
• Cranberry orange sconeVegetarianCrumbly, cream-based scone with tart dried cranberries and fresh orange zest, brushed with a light citrus glaze.
• Morning bunVegetarianCroissant dough coiled with cinnamon and orange sugar, baked in a muffin tin until the edges caramelize and crunch.
• Butter croissantVegetarian · Popular pickLaminated pastry with dozens of crisp, shattering layers and a honeycombed, buttery interior; best eaten the morning it's baked.

Drinks

• Flat whiteVegetarianA smaller, stronger cousin of the latte: a double ristretto under silky, barely-foamed milk for a dense texture and pronounced coffee flavor.
• Drip coffeeVeganBatch-brewed house coffee, usually a medium roast kept hot in airpots; straightforward, balanced cup that pairs with nearly anything from the pastry case.
• EspressoVeganA concentrated one- or two-ounce shot pulled under pressure, topped with tawny crema and carrying bittersweet, roasty notes with a short, syrupy finish.
• AmericanoVeganEspresso stretched with hot water into a full-size cup; lighter in body than drip yet keeps the toasty edge of the shot.
• CappuccinoVegetarianEqual-ish parts espresso, steamed milk, and airy foam cap, giving a drier, stronger-tasting drink than a latte with a velvety top layer.
• Caffè latteVegetarianEspresso with plenty of steamed milk and a thin microfoam layer; mellow and creamy, often finished with latte art and offered with oat or almond milk.