Pricing

This is the original yeasted doughnut. It has a moist, honeycombed interior and the nuanced flavor of vanilla combined with a yeasted fermentation. The flavor and texture are rich and decadent but the doughnut still feels light as a feather as you eat it.

We make a French cruller with an enriched pate choux, a classic French dough/batter that is used to make cream puffs and eclairs. The exterior is delicate, occasionally crackly, and a deep golden brown, while the interior is both decadent and ethereal. The cracks and crevices in the surface of the Cruller are perfect for capturing glaze, while the moist interior has a flavor reminiscent of vanilla pudding to create an unforgettable doughnut experience.

Our new-fashioned doughnut, in this case flavored with apple cider, is a riff off the classic old-fashioned cake doughnut. We use tangzhong, a cooked starch paste, to create an incredibly flavorful apple cider doughnut. It has a light, crisp crust that gently breaks apart as your teeth sink into the moist, tender interior. The Cider is the only doughnut served naked in our shop, though it can also be found drizzled with glaze or rolled in sugar much like a classic cake doughnut.

Not many doughnut shops are willing to tackle a yeast leavened chocolate doughnut. When we opened Curiosity Doughnuts we knew that we had to have one on the opening menu.  Our Chocolate Yeasted Doughnut has an intense chocolaty flavor with hints of coffee and vanilla, making it taste balanced and robust, still, with the exceptional richness and light texture of the vanilla yeasted doughnuts

The super cake is a hybrid doughnut. We make it by combining our cruller batter with our yeasted feather cake style dough. The Super Cake is the lightest, airiest, most tender cake style doughnut in existence. This is the only doughnut we make that is fully draped in our thick glaze for that old time experience of a fully coated cake-style doughnut.

The Not Quite Vegan doughnut is dairy and egg free. Because our shop has only one fryer at our Spring House location, it is fried in the same sunflower seed oil as our other doughnuts, hence the name. The dough is light and moist with a tender chew. We use a tangzhong in this dough as well, to add additional moisture and to give the doughnut its signature delicate springiness. Our Not Quite Vegan doughnut is sought after for it’s clear vanilla flavor and its moist and tender chew

The Angel doughnut was inspired by angel biscuits. An angel biscuit is leavened with baking powder, baking soda and yeast. When fried up as a doughnut, the exterior develops a foxy brown, lightly crisp crust that will remind you of the best biscuits you’ve ever had while still retaining its own unique personality. This doughnut is buttery and fluffy. It is the only dough we make that does not use vanilla paste because it has more than enough flavor to stand on its own.

The sourdough doughnut may be our lightest and largest doughnut due to the nature of the yeast. It has a fine airy crumb structure and a distinct sourdough tang. The crust is delicate with a bit of a bite and the interior has a fluffy chew that gives you time to appreciate it’s deep flavor. 

The Meltaway Doughnut is reminiscent of a coffeecake that Alex enjoyed as a child. It is luscious and layered with a tender crackling exterior that is dusted with sweet crumbs that immediately draw your eye. You can tell just by looking at it that this doughnut is something special. 

The Laminated Brioche Doughnut is rich and tender, with buttery layers that somehow manage to remain fluffy and light.

This doughnuts is as light as air, with a delicate crust and fluffy interior that almost melts in your mouth.

We've been chasing this one for a long time. The OCD doughnut is light and fluffy, moist and tender. It's as close as we've ever gotten to a perfect cake doughnut.

A doughnut made from doughnuts. This one is light and tender with a caramelized crust. It has a depth of flavor that comes from the blend of doughnuts that goes into the dough and leaves you wishing for one more bite.

Our flower-like clusters are made from 7 doughnut holes. They are extra crispy and gently pull apart into individual bites, perfect for sharing. We make a variety of clusters and on any given day you may find them made with vanilla yeasted, chocolate yeasted, apple cider, potato, angel and/or sourdough doughnuts

The Thumbprint doughnut was inspired by the thumbprint cookie. It has an indentation in the center that is the perfect receptacle for jam or custard. We fill them, glaze them and dust them with crumbs to create a decadent doughnut experience

We roll and fold our Meltaway dough trimmings and into a special doughnut that has a little more chew and substance than our classic Meltaway. It’s rich and buttery and layered and it eats like a Kouign Amann the classic Breton butter cake.