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Friday, February 1, 2008

(More) Morning News

posted by on February 1 at 9:48 AM

I 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.)

RSS icon Comments

1

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!

Posted by Judah | February 1, 2008 9:57 AM
2

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?

Posted by Fnarf | February 1, 2008 10:01 AM
3

Fnarf, explain your rationale

Posted by Bellevue Ave | February 1, 2008 10:09 AM
4

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!!

Posted by subwlf | February 1, 2008 10:10 AM
5

(Mighty O's are better)

Posted by DOUG. | February 1, 2008 10:12 AM
6

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.

Posted by Karlheinz Arschbomber | February 1, 2008 10:12 AM
7

what!

Posted by little bird! | February 1, 2008 10:15 AM
8

Massive doughnut company expansion = fail.

Posted by Fnarf | February 1, 2008 10:20 AM
9

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.

Posted by kinaidos | February 1, 2008 10:24 AM
10

The challenge to digest them goes nation wide!

Posted by Lloyd Clydesdale | February 1, 2008 10:24 AM
11

greasy donuts. blech. the rest of the US will love them...

Posted by Stephanie | February 1, 2008 10:24 AM
12

Oh, but for those of us who've unfortunately left Seattle, this is like manna from heaven.

Posted by Rose | February 1, 2008 10:28 AM
13

thank fucking god. the only reason to go to starbucks!

Posted by catnextdoor in albuquerque | February 1, 2008 10:30 AM
14

Howie supposedly wants to refocus on some ideal coffee-shop experience.

Starbucks = Winchell's = Dunkin' Donuts - how marvelous.

Posted by umvue | February 1, 2008 10:30 AM
15

agreed doug.

mighty-o is indeed better.

Posted by Cale | February 1, 2008 10:32 AM
16

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.

Posted by Fnarf | February 1, 2008 10:42 AM
17

@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.

Posted by Lauren | February 1, 2008 10:46 AM
18

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.

Posted by Lloyd Clydesdale | February 1, 2008 10:47 AM
19

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.

Posted by Dave Coffman | February 1, 2008 10:51 AM
20

Sheez, I coulda told ya that. I've been seeing Top Pot donuts in New York, DC, and California for months now.

Posted by Eric Arrr | February 1, 2008 11:08 AM
21

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.

Posted by Fnarf | February 1, 2008 11:15 AM
22

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.

Posted by Lauren | February 1, 2008 11:31 AM
23

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.

Posted by grumpypants | February 1, 2008 12:20 PM
24

*shivers* I can't deal with the idea of non-liquid contaminating my liquid. Gives me the heebie-jeebs.

Posted by Lauren | February 1, 2008 12:47 PM
25

Shark: jumped

Expect a slide in quality and personability as it gives way to corporate mass production.

Posted by Gomez | February 1, 2008 1:24 PM
26

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.

Posted by Jessica | February 1, 2008 7:44 PM

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