Doughnuts: $3.75 each
Both of our main locations are inside Whole Foods Markets and we have similar standards of quality. Ours might be a little bit higher. If we wouldn't eat an ingredient at home, you won't find it in our doughnuts. We use real vanilla, fresh dairy, and fruit purees. We fry our doughnuts in rice bran oil.
We don’t use any artificial food coloring. Our glazes get their vibrancy from the fruit purées we use to flavor them and we source naturally colored sprinkles and nonpareils that use vegetable juices and other natural ingredients for their colors. We do not use peanuts or tree nuts in any of our doughnuts, although there is some halvah in one of our toppings. We share a kitchen space with Whole Foods and they do use nuts, so there is a slight chance of cross contamination.
Our Not Quite vegan doughnuts are fried in the same oil as our other doughnuts because we only have one large fryer, hence the "not quite" caveat. We do not offer any gluten free options because there is no way to guarantee that they will be 100% gluten free.
We make the best doughnuts we can, because quality matters to us.
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 potato doughnut was inspired by the classic Pennsylvania Dutch potato doughnut. We add a combination of potato flakes, buttermilk and cream to the dough to give it a soft potato goodness that you can taste in every bite. The doughnut is moist and very tender, they feel almost pillow-y as you sink your teeth into one
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 Spiral doughnut was an instant favorite among our customers. It is made with our version of Danish dough, which we cut into strips and roll into a spiral. It has a crispy exterior and a flaky interior with a pastry-like texture that is unique. Adults turn into kids again as they unwind the dough and savor the different textures from the edge to the middle of each Spiral doughnut
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.
Inspired by the classic Italian sweet bread, this doughnut is impossibly light and tender, studded with dried fruit and chocolate. It's the only dough with inclusions and because of this it is the last one fried each day.
This dough is based on Shokupan, a traditional Japanese milk bread with a delicate, sweet flavor and a soft, tender chew. We layer the dough with whatever fresh fruit and jam combination strikes us that day before frying and then we dip the finished fritters in a light vanilla glaze.
This doughnuts is as light as air, with a delicate crust and fluffy interior that almost melts in your mouth.
This yeasted doughnut is rich and aromatic with a kiss of warm spices to complement the sweetness of the pumpkin.
It's like a blueberry pancake in doughnut form. Blueberries, buttermilk, and a dash of nutmeg all come together to create soft, pillowy, doughnut goodness.
We've been chasing this one for a long time. The Feather Cake doughnut is light and fluffy, and tender. It falls somewhere between a yeasted and a cake doughnut, as the crumb pulls apart into delicate feathery layers.
This one was designed for jelly. It is airy, with a delicate crust and a moist, honeycombed crumb. It has all the best characteristics of challah and makes the jelly doughnut that some of our customers have been dreaming of.
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 created the Marble doughnut using two parts vanilla and one part chocolate yeasted dough. We take smaller pieces of dough and press them into a mass, folding and rolling them together into a unified mass. The resulting doughnuts are marbled with vanilla and chocolate giving you two classic flavors in one delicious dough.
The Cinnamon cider sticks are made with the trimmings from apple cider doughnuts. The trimmings from our round doughnuts are dusted with cinnamon and folded together. The next day the dough is rolled into a long rectangle and cut into sticks. The Cinnamon sticks are fried and dusted with our cinnamon-cardamom sugar and then given a drizzle of glaze and a sprinkling of crumb topping for added texture and flavor.
We use the Not Quite Vegan dough to make our Beignets. The trim from our round doughnuts is folded together to form a new dough, which is cut into squares and fried. The Beignets are dusted with powdered sugar and served three to an order. They are light and crispy, with a delicate chew that is utterly addictive.
The sourdough bars are cut into 3”x5”-inch bars that are rolled ¼-inch thick. These sweet and tangy rectangles are glazed with chocolate and dusted with crumbs to create an especially flavorful doughnut inspired by the classic combination of bread and chocolate
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.
We use our Pennsylvania Dutch Potato Dough to make a classic twisted doughnuts.
The Churro doughnut sticks have a light crackly crust. The interior is super moist, yet still airy and toothsome.
We never sell day old doughnuts. Whenever we happen to have a few leftover doughnuts at the end of the day, we turn them into doughnut bread pudding. It is moist, tender and rich. The outside is lightly caramelized and the inside is creamy and comforting. It is slightly smaller than our actual doughnuts but that’s because each bite is so satisfying that you need as much to feel good.
Blueberry Thumbprint and Boston Creme
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