Whether you’re into cake or raised—or mochi—it’s hard to resist the fried charms of a doughnut. And whoa, has Seattle got breadth in this department.
We’ve got classic sinker shops, not to mention wait-in-line temples of brioche artistry. Newcomers are tracing Latin American flavors onto careful yeasted dough. Seattle’s even home to a century-old company that’s the biggest worldwide manufacturer of doughnut-making machines. Our town’s relationship with doughnuts has been evolving since the 1990s. What hasn’t changed: They’re always better fresh.
Bitter Lake
The parking lot–scape of northerly Aurora Avenue looks much as it did when American autos ruled American life. Ditto, to the
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