BEST DOUGHNUTS - 2005
Doughnuts are decidedly blue-collar food. No need for imported, artisan, or Dutch-processed anything. At the same time, you don't want your doughnuts to come from a gas station or the front rack at Target (we're looking at you, Krispy Kreme). The Bosela family has been hand-rolling and hand-cutting doughnuts in the little Mel-O-Glaze bakery just off Minnehaha Creek since 1961 (the bakery itself has been there even longer). They've survived bagels, croissants, biscotti, scones, and every other pastry craze to whiz through town by focusing on the classics: raised, chocolate-glazed, old-fashioned, longjohns, apple fritters, and Boston creme. A brief foray into the avant-garde (fresh-baked doggy treats) recently withered and the family is back to what it does best: fresh, hot, deep-fried goodness with just the right touch of chewiness and crispiness, never greasy and not overly sweet. Baked goods for the masses. In fact, you can get a morning doughnut and huge cup of brewed coffee (remember that stuff?) for less than two bucks. Try doing that with plastic-wrapped biscotti and a venti anything.