Seattle Met Taste Test: Doughnuts

What makes for a winning doughnut? We ate our way through 17 varieties to find out.

By Hilary Meyerson February 1, 2011

Last week, Seattle Met’s panel of tasters frittered away an afternoon sampling fritters, maple bars, old fashioneds, and new-fashioned flavors from eight bakeries—including big-name chains, mom and pops, and a few up-and-comers. Each bakery submitted the two varieties (well, one cheated and brought three) that best represented its style.

Top marks went to those that managed the trifecta of a light and airy dough, the right amount of sweetness, and a distinct flavor, but individual favorites were varied—almost every doughnut got at least one top vote from a reviewer.

Some preferred a sticky sweet confection of fried goodness, others preferred a more savory pastry with a little crunch to it. After sampling them all we confirmed something we’d always suspected: That our local doughnut offerings are an awesome bunch indeed.

Check out our slideshow to read tasting notes and find our three favorites, plus prices and ordering info.

All photos by Lucas Anderson.

Filed under
Show Comments

Related Content

First-Timer’s Guide

Walla Walla Travel Basics

10/10/2022 By Allison Williams


Washington’s Great Taco Time Divide

01/31/2023 By Allecia Vermillion Illustrations by Hawk Krall Photography by Chona Kasinger


Proofing the Pastry Project

08/29/2022 By Allecia Vermillion Photography by Amber Fouts