I love this donut shop! There's a reason they have been expanding like crazy... their donuts are crazy-good. The process is fascinating to watch: the donuts drop into hot oil and cook right in front of you. Then they are dipped in glazes and topping that you customized. It doesn't get any fresher than this. Their "cake" donut is really unlike any other you've ever had... a lighter, fluffier, moister version that strikes me what a donut would be like, texturewise, if a cake donut and a raised donut had a baby.
Of the bajillion flavor combinations that you can create, I have settled on some of my favorites. Cookies 'n cream, fer shure. The S'mores donut with graham cracker crumbs, mini chocolate chips and marshmellow glaze is pretty amazing. But I was taken aback by how much I dug the Ms. Prunella donut - berry glaze and cinnamon sugar. Astonishingly good! I made a special trip to stop by here before work on my birthday, so that I could share my love of Fractured Prune with my co-workers. They were hooked as soon as they dug into them! I had tempted them earlier in the week by showing them the website and describing the hot-dipped process that is the unique signature of Fractured Prune. When I mentioned it was my birthday, my donut preparers were awesome... they asked me what I wanted on my (extra) birthday donut. At their suggestion, I tried the Apple Pie donut... delicious!
I tried to get a good variety of donuts in my dozen, which included a maple and bacon-topped donut. I was told that the maple + cinnamon sugar with added bacon was the way to go... they call it their 'bacon bomb". But alas, when I drove my dozen to work and did the big reveal... they had neglected to "add bacon" to the maple donuts. This was almost enough to ding them a star, but I couldn't do it. They're that good...