Comments on: Krispy Kraziness

By: James Joyner

James Joyner — Thu, 01 Jan 1970 00:00:00 +0000

Mmmm. Doughnuts.

By: Eric Rescorla

Eric Rescorla — Thu, 01 Jan 1970 00:00:00 +0000

I don’t think it’s just the fact that the donuts are fresh-baked. There is a pretty good Bay Area chain called Happy Donuts that also makes their donuts on the premises. Happy Donuts does better cake donuts. Krispy Kreme does better raised donuts, mainly because they’re so sweet and buttery.

By: Zach Mears

Zach Mears — Thu, 01 Jan 1970 00:00:00 +0000

Just click and enjoy.

Perhaps the most profound statement on doughnuts.

The power of the doughnut.

By: Invisible Adjunct

Invisible Adjunct — Thu, 01 Jan 1970 00:00:00 +0000

Wow! A dramatic tale of sugar and dough, starring Brad DeLong as Kieran Healy’s superego. This has off-Broadway potential…

By: Laura

Laura — Thu, 01 Jan 1970 00:00:00 +0000

It’s also that, as compared with Krispy Kreme, Dunkin Donuts is SO stingy with the glaze. The first time I had Krispy Kremes they were in boxes at a gas station, not fresh made, and it was still a major revelation.

By: Jay Solo

Jay Solo — Thu, 01 Jan 1970 00:00:00 +0000

Mmmm… must try these sometime.

One thing in defense of Dunkin Donuts; baked on site or not depends on the store. Smaller stores or kiosk locations will be owned by the same franchisee who owns a bigger store that makes donuts, and they cart some on over to the smaller locations. They don’t pointedly make them at intervals through the day though, so the donut you buy in the late afternoon might have been made at 4 in the morning. That’s gotta make a difference. Fresh is good.

By: Jon H

Jon H — Thu, 01 Jan 1970 00:00:00 +0000

I’ll second what Jay Solo says.

I worked at the one in my home town for a year and a half or so during high school. The back of the store was the bakery. Baking went on over night and during the morning. No baking during the afternoon or evening shifts. (Baker arrived around 11pm/midnight. iirc).

This store wasn’t open 24 hrs; 24 hour stores might operate differently, especially if they get significant traffic at night. Otherwise, you probably just get what was left over, which we just tossed into the dumpster at midnight.

Fresh munchkins rock.

By: Lynn S

Lynn S — Thu, 01 Jan 1970 00:00:00 +0000

I still don’t understand what all the fuss is about. I’ve always liked Dunkin Donuts much better. Where we live now we don’t have either one within easy driving distance, but we used to get a dozen from Dunkin Donuts every Sunday morning. And by the way, at least some Dunkin Donuts DO make their donuts on site. The one where I used to buy them had a window where you could see them being made.

By: George

George — Thu, 01 Jan 1970 00:00:00 +0000

But the advantage to the ‘one big batch’ method of Dunkin’ Donuts is that, if you walk into one at 2:30 AM (i.e. when the bars close), a nice clerk will sometimes give you entire boxes of free donuts. If it had not been for this, I might have starved to death in college.

By: David Lloyd-Jones

David Lloyd-Jones — Thu, 01 Jan 1970 00:00:00 +0000

Small chemical correction: Kieran writes of the smell of “syrup and dough” everywhere. Sorry, a big part of what’s in the air is the same thing that makes the baguette boulangerie so wonderful in the morning: alcohol.

All those busy little yeasties have been giving their all to turn sugars into two things: carbon dioxide to raise the dough, and alcohol to fill the air and bring on the customers.

-dlj.