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Handmade doughnuts, 24 hours a day, six days a week.

Our Review

Darryl Townson, owner of Chatham's refuge for the rare and endangered handmade doughnut, is hip to the transparent approach to production that makes a stop at Krispy Kreme seem like an exciting field trip. But Townson's doughnuts reach a level of excellence far exceeding the klonenuts churned out by the korporation's assembly lines. Dat Donut's bakers knead, roll, and cut masses of dough with grace and nonchalance, at all hours, behind a broad glass window. Townson boasts about 45 varieties—mostly based on different frostings, though many are only seasonally available. The standard glazed is a scarfable pillow with just a shine of sugar that feels about as heavy as a cloud (though it's available in supersize). The buttermilk cake doughnut has an almost imperceptible crunch that gives way to a moist interior. Frostings run the gamut from fruity pastels to chocolaty browns, peanut, and coconut, though in most cases they don't obscure the subtleties of the fine pastry. Nonstop 24-hour production of "a couple-hundred dozen daily" ensures a fresh doughnut just about anytime, but at day two leftovers require just a quick blast in the microwave to refresh. Service can be gruff but might be excused for the indignity of having to trade art for money through a bulletproof lazy Susan.

Mike Sula

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Price: $
Payment Type: MasterCard, Visa, Discover

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