Sublime Doughnuts
Caramel Apple Fritter
Red Velvet
Chocolate Banana Fritter
Sweet Potato Cake
White Chocolate Peach Fritter
Butter Toffee with Caramel Chocolate Icing
Owned and operated by Kamal Grant, an ex-Navy turned Culinary Institute of America student, the Sublime Doughnuts concept seemed at first to represent yet another beneficiary of the growing Artisan Doughnut trend, but having expanded now to two locations in Thailand I figured there must be something more to this place than meets the eye – an early morning stop on Saturday seemingly the best way to find out. Large in size and clever in design with soft couches and donut pillows plus pop-art robots and aliens dotting the walls the vibe at Sublime is decidedly young and trendy and the pastries follow suit – a variety of options in all shapes, sizes, and varieties with most costing less than $2 with a 15% discount on a dozen or more and various discounts for college students with ID. Focusing on the doughnuts, first and foremost fritters, I personally found the light weight and crispy doughnuts excellent and innovative, something I have not really seen outside of Portland, and both the white chocolate peach and chocolate banana were very nicely done without being overly sweet – a trick instead reserved for the raised butter toffee with caramel chocolate icing, though it too was nice with a great rise and ample yeastiness. Moving next to the cake options, the red velvet was nice enough and the cream cheese frosting impressively tangy, but the sweet potato is truly ‘sublime, – one of the best doughnuts currently made in the United States, the flavor nearly spot on for the baked and buttered tuber topped with maple and cinnamon.
