Three ways in
The phone is answered by whoever is closest to it, which between six and nine is nobody. Try the form then.
One thing
Everything is pickup. A donut that has been in a courier bag for twenty minutes is a different product and we are not selling it.
Asked at the counter daily
If yours is not here, the phone is answered by someone standing next to the fryer.
Up to two dozen, call before two and we will have it boxed. After two we are packing down the case, and whatever is left is what there is.
Most Saturdays by eleven, most weekdays by two. The seasonal cruller usually goes in the first hour, which is why Friday has its own queue.
Three dozen on a flat tray with napkins and plates, from $96, dropped before nine. A day's notice, and a phone call rather than the form.
Everything is fried in the same oil and made on the same bench, so nothing here is safe for a nut or gluten allergy. We would rather say that plainly than hedge it.
Never inside a season. We keep a list of what has run so nobody has to remember, and it goes on the wall in January.
Find the shop
Opening hours
- Monday – Thursday Today
- 06:00 – 19:00
- Friday Today
- 06:00 – 20:00
- Saturday Today
- 07:00 – 20:00
- Sunday Today
- 08:00 – 15:00
Public holidays we open at 08:00 — and we usually sell out by noon.