Cake doughnuts at Staccato Gelato

By Camas Davis May 19, 2009

Early in the morning every Friday, Saturday and Sunday at the eastside gelateria known as Staccato Gelato, it’s time to make the doughnuts. But these aren’t the yeasty, raised rings most of us are used to: They’re cake doughnuts, which means that each of the dozen or so varieties on offer–honey glazed, chocolate, cinnamon sugar, powdered sugar, triple ginger, cardamom and Guinness stout among them–is substantially creamy, sweet, even pleasantly hearty. Compared to their Krispy Kreme cousins, they’ve got more bite; they don’t disappear as quickly; and they’re possibly even more addictive. They’re also, unfortunately, only served those three mornings. Neighborhood nutheads sometimes start showing up right at 8 a.m. to stock up, so get there early for the best selection.

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