The Holy Donut, Portland, Maine

For our last taste of Maine, the Breuls gave us some doughnuts from The Holy Donut. Holy donuts are based on Maine potatoes rather than from wheat flour. That seemed very interesting to me, as I mentioned more than once. I am a big fan of Martin’s Potato Rolls, and highly recommend them. They are, for example, an element in the Best in the World Shrimpburgers at the Captain’s Kitchen. We never managed to get there, so it was very nice of the Breuls to send us off with some.

On the other hand, I’ll say right up front that, in sharp contrast to my friend, David Sanders, I’m not a big fan of doughnuts, other than Krispy Kreme glazed doughnuts when the Hot Now sign is on; and I will eat jelly- or cream-filled doughnuts. But cake doughnuts leave me cold. Indeed, I’m a pie guy rather than a cake guy, although I love Liza’s incredible coconut cake and Nancy’s pound cake, and I like tres leches cake and really moist carrot cake. The bottom line is that while I’m a huge Martin’s Potato Roll fan, and one of the world’s great lovers of good bread, I’m not your typical doughnut enthusiast. Take my opinion with that caveat.

We had six, two each of chocolate, cinnamon, and coconut.

Okay, I tried some before taking that photo.

Much as I dislike being negative, I didn’t like them, nor did Nancy (although Nancy shies away from sugary food groups except the ice cream group). The coconut was pretty good, but the chocolate and cinnamon were lost causes. In contrast to Martin’s Potato Rolls, the Holy Donuts are singularly lacking in lightness. There’s none of the softness or the stubborn resistance to dryness that make Martin’s so good.

But other people like them. There are three locations in Maine, and business thrives from what I hear. Those of you who like cake doughnuts certainly should make an effort to try one or six or twelve.

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