Slog - Comments on (More) Morning News

Comment by Judah

Judah — Fri, 01 Feb 2008 09:57:22 -0800

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!

Comment by Fnarf

Fnarf — Fri, 01 Feb 2008 10:01:10 -0800

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?

Comment by Bellevue Ave

Bellevue Ave — Fri, 01 Feb 2008 10:09:22 -0800

Fnarf, explain your rationale

Comment by subwlf

subwlf — Fri, 01 Feb 2008 10:10:31 -0800

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!!

Comment by DOUG.

DOUG. — Fri, 01 Feb 2008 10:12:05 -0800

(Mighty O's are better)

Comment by Karlheinz Arschbomber

Karlheinz Arschbomber — Fri, 01 Feb 2008 10:12:43 -0800

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.

Comment by little bird!

little bird! — Fri, 01 Feb 2008 10:15:40 -0800

what!

Comment by Fnarf

Fnarf — Fri, 01 Feb 2008 10:20:27 -0800

Massive doughnut company expansion = fail.

Comment by kinaidos

kinaidos — Fri, 01 Feb 2008 10:24:21 -0800

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.

Comment by Lloyd Clydesdale

Lloyd Clydesdale — Fri, 01 Feb 2008 10:24:34 -0800

The challenge to digest them goes nation wide!

Comment by Stephanie

Stephanie — Fri, 01 Feb 2008 10:24:41 -0800

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

Comment by Rose

Rose — Fri, 01 Feb 2008 10:28:24 -0800

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

Comment by catnextdoor in albuquerque

catnextdoor in albuquerque — Fri, 01 Feb 2008 10:30:39 -0800

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

Comment by umvue

umvue — Fri, 01 Feb 2008 10:30:44 -0800

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

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

Comment by Cale

Cale — Fri, 01 Feb 2008 10:32:20 -0800

agreed doug.

mighty-o is indeed better.

Comment by Fnarf

Fnarf — Fri, 01 Feb 2008 10:42:13 -0800

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.

Comment by Lauren

Lauren — Fri, 01 Feb 2008 10:46:12 -0800

@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.

Comment by Lloyd Clydesdale

Lloyd Clydesdale — Fri, 01 Feb 2008 10:47:17 -0800

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.

Comment by Dave Coffman

Dave Coffman — Fri, 01 Feb 2008 10:51:45 -0800

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.

Comment by Eric Arrr

Eric Arrr — Fri, 01 Feb 2008 11:08:34 -0800

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

Comment by Fnarf

Fnarf — Fri, 01 Feb 2008 11:15:37 -0800

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.

Comment by Lauren

Lauren — Fri, 01 Feb 2008 11:31:11 -0800

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.

Comment by grumpypants

grumpypants — Fri, 01 Feb 2008 12:20:14 -0800

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.

Comment by Lauren

Lauren — Fri, 01 Feb 2008 12:47:55 -0800

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

Comment by Gomez

Gomez — Fri, 01 Feb 2008 13:24:07 -0800

Shark: jumped

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

Comment by Jessica

Jessica — Fri, 01 Feb 2008 19:44:18 -0800

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.