Voodoo Doughnuts Or Blue Star Donuts?
Although I have thought nothing of waiting in line for a hybrid donut/croissant AKA cronut for over two hours, at Dominique Ansel Bakery, I really don’t love regular donuts enough. to wait in a line for one.
Thus began our quest to find the BEST DONUTS IN PORTLAND.
What are all those people doing? Could any donuts be that good? Should I stay, or should I go?
I started to think that maybe these brightly colored pastries, could be worth waiting for, but did I want to waste 30 minutes of my life, that I would never get back? For a doughnut? Not really. But, a wife’s work is never done, now is it? Dan agreed, that our time wasn’t worth wasting since we only had 2.5 days to explore this amazing city’s food scene. We chose not to wait on this line, but figured we would check in at one of the other three Voodoo locations in Portland.
Lucky Break at Voodoo Donuts!
On our ride through Parkway Sundays in EAST Portland later the next day Dan and I were both VERY pleasantly surprised to see the bright pink Voodoo Doughnut truck, parked on the street, without any line to wait on at all. We didn’t even know they had a truck!Dan jumped at the chance, to try to the VOODOO DOLL doughnut. A large donut filled with jelly and decorated like a voodoo doll.
Truth be told, it was VERY fresh, and somewhat tasty (in that way that all sugar, flour and butter treats, always make me smile).
You Say DOUGHNUT, I Say DONUT.
Dan on the other hand was ready to eat his way through Portland’s Donut scene.
The competition in our donut taste test, Blue Star Donuts, doesn’t have the word DOUGH in their DO-NUTS, and sure enough, there was a line here too. It didn’t spill around the corner, but it was constant. For several reasons, the Blue Star Donuts that we tried, were far more robust than Voodoo Doughnuts. The flavors at Blue Star were actual flavors, made from real foods, as opposed to the colorful candies, cookies, and cereals thrown on top of the Voodoo cakes.
A quote from Blue Star Donut’s website-
“Our donuts are made from a classic brioche recipe that originated in the south of France. The dough is made from scratch every day; we start with a certified sustainable bread flour from Shepherds Grain, add Cage Free eggs from Stiebrs Farms, mix in whole milk from Sunshine Dairy, and then fold in a European-style butter from Larsen’s Creamery. All the fruits that go into our fillings and glazes are organic, and we only cook our donuts in rice oil. Our donuts are made fresh throughout the day and are always glazed to order. Selections change daily and sell out quickly”.
We tried the lemon curd/key lime donuts and one with maple bacon. A woman who drove four hours from Whidbey Island to pick up a dozen for her family, had pre-ordered a creme brûlée donut that came with a vile of Cointreau stuck inside.
How Do You Handle A Hungry Man?
And go figure, on Monday morning, as we were headed to the airport, there was no line at all at Voodoo downtown. Who’s husband, do you think, picked up three more, for the plane ride home? Yes, mine.
The end of a perfect weekend in Portland that included a great breakfast for Dan, on the plane.