Vincent Van Doughnut
Vanilla Glazed Cake Doughnut
Blueberry Glazed Cake Doughnut
French Toast Doughnut
Chocolate Chip Cookie Doughnut
Dulce De Leche Doughnut
Samoa Cake Doughnut
A part of Clayton since 2015, Vincent Marsden’s “Vincent Van Doughnut” brought the idea of artisan fried Dough to a city long-content with the usual, and although locals may still gripe about pricing the product itself is high quality, clever and comparable to what one will find at similar shops on both coasts.
Now with two locations, the original a cozy brick space with strong WiFi plus various types of seating, it is prior to opening the door that a smell of Yeast permeates the sinuses, some twenty-two flavors plus Holes available on this particular Saturday morning.
Conducive to lingering over Coffee and conversation, the lone server efficiently serving a steady stream of guests with a smile on his face, suffice it to say that Vincent Van Doughnut is not a place for “cheaper by the dozen” discounts, yet despite a price of $24.20 for six it would be difficult to find fault in any of the rounds (or squares) tasted.
Running the gamut from Raised to Cake and Glazed to Filled, it was based on personal preferences with an eye toward variety that tasting got started with Vanilla Glazed Cake, the base itself slightly crumbly but rich with Butter while the topping tasted surprising natural both here, and more so in the case of Blueberry.
Moving next to yeasty squares, hand-cut “French Toast” offering its Brioche base beneath Maple, Cinnamon, Pecans and Walnuts, fans of raw Cookie Dough are likely to be impressed by the egg-less scoop atop Cheesecake Glaze, Chocolate Chips, Streusel and Dark Chocolate Ganache.
Always rich but never too sweet, though a fluffy pocket filled with Dulce De Leche and coated in Cinnamon-Sugar is probably best shared, those craving Cocoa should not overlook a special “Samoa” if available, the ingredients undoubtedly better than its namesake and heft about the same as a whole box of Cookies.