Top Pot's handmade doughnuts are a sweet success in Seattle
Published: Jun 7, 2009
Since Top Pot opened its first gourmet coffee-and-doughnuts cafe in 2002, this local company has proven popular enough to spawn five locations — in downtown Seattle, Queen Anne, Bellevue, Wedgwood, and Capitol Hill — all because Seattleites just can't get enough of their sweet goodies.
Top Pot's doughnuts are perfectly balanced: filling without being too heavy; moist without being oily; and not overly-sweetened like what you'll find at many corporate doughnut chains. Each and every doughnut is made by hand. True, they're just as high in calories and fat as the doughnuts you'll get anywhere else, but so much care and forethought go into the making of each Top Pot doughnut that you can almost convince yourself that they're good for you. And they are, at least, a little better for you than what you'd find at Krispy Kreme or Dunkin' Donuts: they're trans-fat free. So while they're a little better for your heart, they're also great for your soul.
Choosing favorites from Top Pot's rotating roster of four dozen is difficult at best. The Glazed Applesauce Cake, coconut-dipped Pink Feather Boa, Chocolate-Frosted Crueller, Bavarian Creme, and no-holds-barred Cinnamon Sugar Blueberry Cake doughnuts are just a few of Top Pot's best-sellers, but truth to tell, it's kind of difficult to find a Top Pot doughnut that isn't one of the best you've ever tasted.
Top Pot's good taste extends to architecture. No two cafes are the same, thanks to the company's proclivity for taking over and restoring vintage spaces. The downtown location, a former factory space with a sprawling loft and two-story floor-to-ceiling windows, feels less like a doughnut shop and more like an upscale bistro. It's the ideal spot to enjoy an upscale doughnut.
- by Geoff Carter, Seattle Reporter for HelloMetro
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