Important Stuff (for those new here):
UPDATE 3/9/25
This weekend is the return of Daylight Savings Time. Because I don’t believe in making my staff lose an hour of sleep for no good reason, we are adjusting our hours for the day to 9am-1pm. Thank you for your understanding in this.
Other Stuff
- I like to play. I change my flavors every week. There are always 4 kinds- a raised/filled brioche, a fruit fritter, a cake donut, and a fourth ‘something else’. Much of the time the fourth donut is a different kind of cake- different flavors, different textures, etc. Sometimes I get weird with French crullers and other donut-adjacent things.
- The easiest way to keep up on the weekly menu is to follow either my Facebook or Instagram accounts- they are updated along with the website at 6pm sharp on Wednesdays.
- The flavors change based on seasonality and my own personal whims. I source as much as possible from WA state, and those products as sustainably/organically/locally as I can. My menus are often driven by what I can get from my farmer friends at the local farmer’s markets where I started the business.
- Regarding the menu, all common allergies and alcohol ingredients (ie, things like nuts) will be listed in the menu descriptions. All donuts contain butter, eggs, and generally some combination of milk, buttermilk, sour cream, yogurt, etc. I never use meat of any kind, but they are never vegan. Very rarely you might see something dairy-free, and it will be marked, but it will probably still have eggs.
- Once a month or so I usually do a gluten-free donut. These will be noted on the menu, and are always cooked in their own fryer, but are handled with the same utensils and gloves, etc. as the other donuts.