First, I love bacon. I love donuts. However, I have never gotten bacon on a donut. I’ve had bacon in ice cream — that was fantastic. So while I was on vacation in LA, #YOLO — maple bacon donut, it is! And boy did I enjoy each sweet and savory bite. Seriously. The dough, as I mention in the SK Strawberry Nutella Donut post, is perfect. This donut was more conventional in shape than the Strawberry Nutella, however, the dough was still perfection. As the other donut stretched out jaws, this one was of “normal” height. Each bite was light. The bacon added a chewy-ness to each chew while adding a slight salty undertone. Then, as my mouth enjoyed each bite and squeeze of the donut, the maple syrup frosting kicks in to usher in a sweet wave that made my mouth smile. I may have to get more donuts with bacon while adding bacon to more unconventional dishes.

Not going to lie, I did have much time to truly appreciate the Orwasher White Frosted Donut — my buddy was sitting in his car on the side street to Orwashers because we couldn’t get a parking space. So, I had to run in, order, unwrap the donuts I ordered, take pictures, bite, assess, and then run out — I finished the donuts in the car. This particular donut was great. I’m not crazy about more doughy donuts, but this was still very airy. Meanwhile, the frosting covered was great and was perfectly sweetened. Very good donut — would definitely go back.

“Sweet of milk” — the straight translation of “dulce de leche” which is what this particular donut from Sublime Doughnuts is named. Simplistically, dulce de leche is made by caramelizing sugar in milk, thus, making the milk that much sweeter and richer. In this case, the chocolate was that much richer. Even the dough had stronger hints of chocolate infused.

A rare old-fashioned donut for me. In fact, I couldn’t remember the last time I had one. I did have this donut after the Chocolate Frosted with Sprinkles, and I have to say that I liked this one more — though, it wasn’t by much. I appreciated the slight crunch of the old-fashioned while the thinner dough make-up downplayed the otherwise cake/ dough taste. That, and the added sugar glaze was welcomed — again, as a way to downplay the otherwise doughy taste.