I tried a latté and a half-dozen doughnuts including the Raspberry Glazed Old Fashioned, the Chocolate Feather Boa, the Maple Glazed Old Fashioned, the Maple Bar, the Bavarian Crème Bismark Filled, and the Lemon Glazed Blueberry Cake.
The expertly crafted and simpler items blew me away, but some of the more creative doughnuts fell flat.
In an attempt to relive my adolescent doughnut-eating glory days, I ordered a half-dozen doughnuts: Raspberry Glazed Old Fashioned, the Chocolate Feather Boa, the Maple Glazed Old Fashioned, the Maple Bar, the Bavarian Crème Bismark Filled, and the Lemon Glazed Blueberry Cake – and a latté with which to wash them all down.
Here’s what I thought:
Top Pot got its name from a sign that the founders rescued from an old, boarded-up Chinese restaurant. The sign read “Topspot,” but the “S” fell off during the restoration process and “Top Pot” was born.
Doughnuts are priced by kind or by bulk amount. I chose to purchase a six-pack.
But choosing only six doughnuts was a greater challenge than I’d anticipated.
The Feather Boas, which are frosted doughnuts dusted with coconut shavings and other sprinkles, are some of Top Pot’s iconic offerings.
But Top Pot’s heart-stopping, dense, old-fashioned doughnuts are also a claim to fame for the chain.
I walked away from the counter with a Raspberry Glazed Old Fashioned, the Chocolate Feather Boa, the Maple Glazed Old Fashioned, the Maple Bar, the Bavarian Crème Bismark Filled, and the Lemon Glazed Blueberry Cake.
The staff seemed excited to show off their latté art skills. The latté was exceptionally creamy with almost savoury undertones.
BAVARIAN CREME FILLED — The Bavarian creme was also a challenge to pick up gracefully. I could feel the weight of the custard cream inside.
The dough was soft, the light custard cream was generous, and the chocolate frosting was on point.
But I felt like I could only take two bites out of this beast without sending my blood sugar rocketing up into the great unknown.
LEMON GLAZED BLUEBERRY CAKE — This is less of a traditional doughnut and more of a cake in the skin of a doughnut.
The light and fruity lemon glaze was a revelation.
But the cake inside didn’t quite satisfy. It was much more like bread than its doughnut brethren, and it tasted more like a soft, sweet bagel than a cake.
In this tower of doughnuts, there were highlights and lowlights. My personal favourite was the Maple Bar, while the creative and risky Lemon Glazed Blueberry Cake didn’t quite do it for me.
Top Pot’s doughnuts are strongest when they’re masterfully simple, but start to teeter when they’re overcomplicated. But that’s why Seattleites come to Top Pot. If you want a simple doughnut done right, there’s simply nowhere better.