Dahlia Lounge (1990s)
The seminal restaurant opened in 1989; mini doughnuts arrived a few years later, when owner Tom Douglas wanted to use up extra scraps of brioche dough. Dahlia is gone, but its signature desserts—square, sugar-dusted, daubed with jam or vanilla mascarpone—remain. Find them at Dahlia Bakery and Lola.
Mighty-O (2000)
As America discovered mindful eating, a farmers market cart set out to make doughnuts that were organic and free of trans fats. Their vegan status was a happy byproduct.
Top Pot (2002)
Krispy Kreme obsession was at its peak, but in 2002 Top Pot gave Seattle its own toehold in
→ Continue reading at SeattleMet