News (More) Morning News
posted by February 1 at 9:48 AM
onI managed to miss this when I put together the Morning News post this morning: Top Pot, with the help of Starbucks, is taking its donuts nationwide.
(The story’s from the P-I; it came to my attention thanks to Metroblogging Seattle.)
Comments
Oh thank god. I was starting to think Seattle had lost run out of ironically hip things to export.
Can't wait for the IPO!
Oh, that's too bad. I'm not a big doughnut eater, but Top Pot was fun to have around. Now I assume they'll be dead in a year? Two?
Fnarf, explain your rationale
A doughnut without trans-fat? That can't be good for you. We'll find out in a year that it causes nasal cancer or ingrown ear hairs...
Then you'll all be SORRY!!
(Mighty O's are better)
This smells like the Son of Bagel Shop nonsense.
In the mid-80's to mid-90's there was a plague of Bagel outlets nationwide. Then, they seemed to suddenly disappear (right into their own holes, perhaps). Dunno if the anti-carb craze killed them, or what. Only Noah's is sort-of surviving.
what!
Massive doughnut company expansion = fail.
I go back and forth between Mighty-O and Top Pot. Top Pot makes them crispier but Mighty-O's have a richer mouthfeel.
I would worry about going with such a small company, one that hasn't been vetted nationally. Just when you've got them in all your stores, you find out that the crispyness comes from the rendered cat in which they fry them.
The challenge to digest them goes nation wide!
greasy donuts. blech. the rest of the US will love them...
Oh, but for those of us who've unfortunately left Seattle, this is like manna from heaven.
thank fucking god. the only reason to go to starbucks!
Howie supposedly wants to refocus on some ideal coffee-shop experience.
Starbucks = Winchell's = Dunkin' Donuts - how marvelous.
agreed doug.
mighty-o is indeed better.
For a really good doughnut you need a glass case where they can sit for half a day or longer. Stale doughnuts rule. That's what sucks about post-modern doughnuts like Top Pot and Krispy Kreme: they're only good for about ten minutes after they come out of the oven, then they turn to cast iron gutbombs.
@16: Agreed. I was just wondering about that... while Top Pot makes the best apple fritter I've ever tried, how well will their wares survive the trip to Tulsa? They don't even last until noon if I purchase one in the morning.
Good point, Fnarf. Nothing better than an end of the day chocolate cruller from Dunkin Donuts. Not to mention the jelly donut left in the box from yesterday's dozen with the jelly soaking through to the surface of the dough.
As one of the fatties that has tested my fair share of donuts, I agree with @16, 17. And I agree that I prefer the stale afternoon donuts of Winchells (already dreaming of one with icing and sprinkles) to Top Pot, whose grease content competes with that of a Sausage Supreme from Jack in the Box.
Sheez, I coulda told ya that. I've been seeing Top Pot donuts in New York, DC, and California for months now.
Lloyd knows the truth.
And, Lauren, I don't think they're going to ship them; I think they'll make them there. PLEASE tell me I'm not wrong.
My opinions, as always, are colored by the fact that I have weird tastes. I really only like plain donuts, no glaze. Dipped in coffee.
I hope you're right too, but it seems like it would be quite an investment to build even 49 new Top Pot bakeries (as the article says the launch would include Starbucks locations in all 50 states). Not that Starbucks doesn't have the money to make it happen.
Even with one bakery in every state, there'd still be a few hours of transit time, precious hours that your average Top Pot donut simply can't spare. Poor Tulsa, they will never experience the true deliciousness of the Top Pot apple fritter.
As a loyal top pot fan, I disagree with the can't-last-til-afternoon assertion. My top pots are still good even when they have a full day's stale crust on them. A little dunk in my coffee and all's well.
I'm with you on the plain, no-glazed preference, Fnarf. A good donut doesn't need no sugar glaze.
*shivers* I can't deal with the idea of non-liquid contaminating my liquid. Gives me the heebie-jeebs.
Shark: jumped
Expect a slide in quality and personability as it gives way to corporate mass production.
I lived in seattle 2 years ago and now I am in NYC, I was at a starbucks a few weeks ago and saw that they had Top Pot pastrys there and you guys have no idea how excited I was. I miss Seattle a lot (to the point where I want to move back in the next year) so that really has made my move here a little better.
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