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DOUGHNUTS (ALSO SPELLED DONUTS, DEPENDING on
your preference).
These amazing men and women knead, rise, bake, and
fry with such attention to detail their shops sometimes
close early due to lack of inventory. The fact that Seattle
has embraced so many of these delightful little morning
destinations isn’t something that should come as a major
surprise. The Emerald City has a long history of loving
sugar-loaded morning fare. It was the Belgian waffle that
first earned Seattle a culinary reputation. Introduced
during the 1962 World’s Fair, the strawberry-topped, airy
waffle quickly became the event’s major attraction.
But when stacked against bowls of steaming ramen
and duck-fat fried oxtails, the doughnut is often over-
shadowed. Plus, it’s a unique soul who willingly braves
the dawn — even if doughnuts are on the menu.
As luck would have it, many a Seattle-resident is
unique enough to answer the early-morning bell. Though
lines at top doughnut shops are sometimes long, the AM
crowds have proven to be relatively jovial. Laughter often
ripples from friend to stranger like a seamless wave. And
doughnut hawkers are filled with equally good spirits,
making these neighborhood hubs the kind of pick-me-up
watering hole that brings you back time and time again.
Arriving before the crowd, Top Pot Doughnuts opened
in 2002. It made waves with its hand-forged cake-like
delights. Since then the regional empire has grown to
more than 20 locations, including three outposts in Texas
and a regular spot in the bakery of local grocery store
chain QFC.
One year later, Mighty-O Donuts joined Top Pot.
Having expanded from its street fair and wholesale
origins, the vegan chain opened its first brick-and-mortar
location in 2003. Another cake-doughnut delight, the
glazed and sprinkled chemical-free menu is so tasty even
those without dietary restrictions frequent its doughnut
counters.
But it would be more than 20 years until Seattle’s
doughnut crusade was truly shaken up again. Spearhead-
ed by Seattle restauranteur Renee Erickson, the arrival
of General Porpoise in 2015 was met with well-deserved
praise. The yeasted doughnuts come stuffed with all
manner of jams, jellies, custards, and curds. Though her
mainstays like Chocolate Marshmallow and Lemon Curd
are tried-and-true favorites, seasonal specialties like
Peaches and Cream and Plum Jam are equally as delight-
ful.
Joining the sweet brigade in 2018, pastry chef Mi
Kim opened Raised Doughnuts with a flair for elevated
flavors. Her varieties range from classics like maple bars
and apple fritters to “raised” varieties like raspberry holes
and sugar-covered mochi.
Newest, though definitely not least, to the city’s ‘cov-
eted doughnut destinations’ is Half and Half Doughnut
Co., which opened in the former Sun Liquor Distillery
on Capitol Hill. Offerings include pineapple fritters and
Mexican hot chocolate Old Fashioneds.
So while the humble doughnut is unlikely to earn
Seattle its 24th James Beard Nomination in 2020, it’s
certainly giving us all more than one sweet reason to
wake up early.
kenmoreair.com
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