The Fried Dough Ho

Bob’s Donut and Pastry Shop is one of those establishments that is a stalwart landmark in San Francisco. It the place that my darling Lisa acquired my giant Birthday Doughnut. Not only do that have giant doughnuts as novelties, Bob’s provides the best quality, hand-made, classically-prepared doughnuts in the city. These are not gourmet doughnuts with unusual flavors like Voodoo or Gourdoughs. You won’t find anything with bacon or childrens cereal as a topping.

The interior is incredibly old fashioned; just a plain counter with a handful of two-seater chairs lining the wall. There is an old sign on the back wall worth looking at which reads “Cheaper by the Dozen – Plain, Powered, Maple, Glazed, Raised, Crullers, Crunch, Brownies. Take Home a Dozen. 2 for 15¢” I would have thought earlier, but they have been in existence since the 1960s. And the bulk of their business is not the morning crowd, but the late-night club-hoppers.

This is a stalwart favorite for a reason. The quality of their doughnuts is exceptional. Slightly misshapen indicates they are hand formed. The cake offerings are dense and rich with a moist crumb. The crullers are light and eggy and ethereally enticing. And then there is the apple fritter. Outside of Randy’s Doughnuts in Los Angeles, this is the best apple fritter I have experienced. It is a tad thicker than I prefer, but it has all the requisite dark crunchy bites that make a fritter fabulous.

Like Mrs Johnsons in Austin, if you go late at night, you can get these doughnuts fresh and warm. Many doughnut shops are preparing doughnuts throughout the evening for sale in the morning, but there are few establishments that enable you to acquire these warm, decadent morsels as they are being made. Kudos for Bob’s for staying open, for longevity, and for excellence.

Born 227 years ago, April 3, 1783 and died November 28, 1859. Author of noted works like The Legend of Sleepy Hollow and Rip Van Winkle.

And, no doubt, you are asking yourself, “Why the heck do we care about Washington Irving on a site devoted to doughnuts?”

A very good question and the answer lies in his History of New York. Written  and published in 1809, it contains two of the earliest known recorded usages of the word “doughnut” in literature:

Sometimes the table was graced with immense apple-pies, or saucers full of preserved peaches and pears; but it was always sure to boast an enormas dish of balls of sweetened dough, fried in hog’s fat, and called doughnuts, or olykoeks – a delicious kind of cake – at present scarce known in this city, except in genuine Dutch families.

and

Every love-sick maiden fondly crammed the pockets of her hero with gingerbread and doughnuts; many a copper ring was exchanged, and crooked sixpence broken, in a pledge of eternal constancy: and there remain extant to this day some love verses written on that occasion, sufficiently crabbed and incomprehensible to confound the whole universe.

So, Happy Birthday Washington Irving! And thank you…