San Francisco.
Baltimore.
New Orleans.
Nice places, sure. But, c’mon. You really wouldn’t want to be in any of them this weekend.
Not with all these hot, fresh donuts hitting town today.
Welcome Firecakes Donuts, a River North baker of extraordinarily distinguished pastries and pourer of piping hot coffee, now open.
Oh, we suppose it’s easy to be cynical about another fancy new donut shop. Actually, wait. No, it’s not easy. It’s exceptionally difficult. Plus, it turns out this one is run by Jonathan Fox—and you do enjoy his pizza-dough-making prowess at La Madia.
He’s gotten ahold of some turn-of-the-century recipes from his wife’s great-grandfather, a baker at a logging camp in Wisconsin. Hey, we were as surprised as anyone to find that a lumberjack breakfast included lemon verbena donuts topped with torched meringue, hazelnut long johns made with Nutella and blood-orange-and-raspberry-jelly-filled donuts.
There are no seats at the counter or anything. There’s just enough room for you to stand in line and point to which of the 10 flavors you require. But get there early when the donuts are still warm... and also because the owners aren’t keeping regular hours. When they’re out, they’re out.
The Bears know the feeling.
Baltimore.
New Orleans.
Nice places, sure. But, c’mon. You really wouldn’t want to be in any of them this weekend.
Not with all these hot, fresh donuts hitting town today.
Welcome Firecakes Donuts, a River North baker of extraordinarily distinguished pastries and pourer of piping hot coffee, now open.
Oh, we suppose it’s easy to be cynical about another fancy new donut shop. Actually, wait. No, it’s not easy. It’s exceptionally difficult. Plus, it turns out this one is run by Jonathan Fox—and you do enjoy his pizza-dough-making prowess at La Madia.
He’s gotten ahold of some turn-of-the-century recipes from his wife’s great-grandfather, a baker at a logging camp in Wisconsin. Hey, we were as surprised as anyone to find that a lumberjack breakfast included lemon verbena donuts topped with torched meringue, hazelnut long johns made with Nutella and blood-orange-and-raspberry-jelly-filled donuts.
There are no seats at the counter or anything. There’s just enough room for you to stand in line and point to which of the 10 flavors you require. But get there early when the donuts are still warm... and also because the owners aren’t keeping regular hours. When they’re out, they’re out.
The Bears know the feeling.
