Johnny Doughnuts
Glazed Cinnamon Twist
Caramel Apple Fritter
Vanilla Old Fashioned Doughnut
Vanilla Glazed Cinnamon Roll
Chocolate Frosted Crodough with Chocolate Custard
Although many rightfully consider San Francisco a World-class dining destination the lack of Donuts compared to Southern California is striking, whether a testament to the city’s wealth or a focus on health one is frankly more likely to find a $5 Croissant than 99-cent piece of fried Dough and Johnny Doughnuts does absolutely nothing to improve the scene by charging far too much for mediocrity.
Born out of San Rafael in 2012, and subsequently opening its Fillmore outpost some five years later, it is even prior to entry that guests at 392 Fulton Street will catch a whiff of Yeast and Vanilla in the air, staff consisting of one baker and two disinterested clerks going through their daily duties in monotone without smiles.
Larger than necessary, the cost of rent likely in-part responsible for Pastries ranging $3.75-$4.50 it was after reading a tale of Doughnuts “inspired by the seasons” that a half-dozen were requested, the woman grumbling “Twists count as two” quickly curtailing the order to five at roughly $25 when accounting for taxes.
Dining elsewhere, the Coffee also exorbitant and overhead music loud, it was after unboxing that teeth first penetrated a “Caramel Apple Fritter,” the interior devoid of Fruit or flavor making one wonder whose cruel joke this is while the Glazed Cinnamon Twist was dry anywhere not shellacked with Glaze but at least aromatic and enjoyable on both ends.
Frankly surprised, all the talk of “local ingredients” and “small batch” production making one think of places like Blue Star or Doughnut Plant, it was finally a Vanilla glazed Old Fashioned straight-out-the fryer that showed signs of quality, spices suspended in a tangy base contrasting with crunchy edges while the Cinnamon Roll with similar Topping also tasted good, and thanks to its thickness also maintained more moisture than the Twist.
Saving Chocolate for last, the name “Crodough” espousing expectations of lamination, it was instead dense and sticky that Johnny Doughnuts’ version was piped with Custard, the round thus taking on the semblance of a Bavarian or Bismark that was decent but certainly not great, nor worth its cost or calories.
www.johnnydoughnuts.com
