Starbucks Doughnuts
Sunday, April 4th, 2010
Here in San Francisco, in the vast display cases of the Starbucks empire, lie donuts. Bedecked in white frosting and glittering with sparkly, course, decorative sugar, these little 3″ offerings are beguilingly attractive. Offered in white and chocolate cake, their glistening covering is reminiscent of freshly fallen snow just before Christmas. They tease and they taunt; their white draping perfectly covering what anticipates to be a delectable and engaging treat.
Ah, if only it were to be… Well, it is entirely possible that they ARE, when fresh. Unfortunately, the two different times I have tried them, I have found these doughnuts to be dry and crumbly and the frosting to be too sweet; if you are going to sprinkle sugar all over the damn thing, you don’t need to make the frosting THAT sweet.
Now I know that different Starbucks in different regions source their baked goods from various bakeries. When I lived in Los Angeles, I had a serious addiction to a cinnamon twist that existed at a Starbucks near La Cienega Boulevard. Back then, I think many of the breads were also brought in from the famed La Brea Bakery. I even enjoy the Egg Salad Sandwiches from time to time. It is anyone’s best guess where these San Francisco Starbucks are getting their baked goods as they are wildly inconsistent. Sometimes I see Morning Bunz that look and taste amazing and other times, they are obviously from a different supplier.
Regardless, I think you should trust me on this accord; avoid their donuts.
