The latter was my favorite, reminding me of high tea, with a price to match at $4. We sat on rocks overlooking Lake Champlain and munched on Local Donut’s signature flavors including salted sugar, maple glazed, raspberry jam filled and lemon curd filled. Their doughnuts are airy, made from yeasted dough and fried in a cast-iron pan.įriends of mine ordered two boxes of doughnuts and shared the bounty in an act of generosity I’m not sure I will ever be able to repay. Husband-and-wife team Nate Doyon and Nina Livellara launched the business in 2020. You can’t inhale them, nor would you want to.Īnother family affair, The Local Donut is a home bakery in central Vermont whose doughnuts can be tracked down throughout the state. But the real surprise from these doughnuts is in the prolonged pleasure of chewing. Special feature: Yes, the maple glaze icing was super-duper yes, the strawberry glaze had a terrific bouquet. I know you’re never supposed to consider a doughnut to be healthy, but these $3 doughnuts edge into the real-food category. Sourdough, as far as I can tell, is one of the secret ingredients.
VERMONT BIJOU MANUAL
Their inner texture, like their surface topography, indicate the chef’s preference for manual kneading over that which is mechanized. Her doughnuts have substance, but they’re not hefty. That would be Ren Weiner, who bakes these at an undisclosed location in Burlington’s New North End.įirst impressions: A discerning eater of donuts (and that is the confection’s correct spelling, according to Weiner) breaks the pastry open before taking a bite. These are beautiful: irregularly shaped and slathered with icing by someone who enjoys what they’re doing. There’s no mistaking these for assembly-line doughnuts. The simpler "donut" prevails at most of these eateries.) (What do we call these treats, anyway? The Associated Press, which sets our standards for spelling and language, insists that doughnut is the correct spelling.
VERMONT BIJOU FULL
With the help of our families, Free Press reporters set out to taste a full range of fried dough - from sticky sweet to savory, from cake doughnuts to sourdough to yeasted dough, and from simple doughnuts suited to dunk in coffee to elaborate filled creations that could practically be a meal unto themselves.
Northwestern Vermont is home to a robust array of local doughnut makers, including some new bakeries that have sprung up in the last year. The bakery had been turning out fresh doughnuts in Burlington for more than half a century, each box bearing the image of company’s friendly mascot in a baseball cap, Mr. The abrupt closure and sale of Koffee Kup Bakery left a hole in a whole lot of Vermonters’ mornings.
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