If you want to know where to find the best food in any city or town, follow the locals. It’s a tried-and-true formula that will ensure you find the hidden gems among the local bistros. In Portland, when in comes to doughnuts, the locals go to Blue Star Donuts.
Blue Star Donuts has built its dedicated, global, and well-deserved following by stressing “Quality Over Quantity.” Starting with a classic brioche dough whose recipe originated in southern France, and fresh, local, all-natural ingredients you get what the Food Network calls “the best crack-of-dawn doughnut ever.”
The creator of Blue Star Donuts, Micah Camden, got the idea for doughnuts made from brioche dough on a trip to London. The dough for each batch of doughnuts rises for 15 hours before being made into what are referred to as “doughnuts for grownups.” From original organic ingredients to finished doughnut takes 18 hours.
And neither are these your typical garden-variety doughnuts. Not with variations such as the Hard Cider Apple Fritter, the Cointreau Creme Brûlée (actually brûléed and you must be 21 to buy it), the Meyer Lemon Curd, the Blueberry Bourbon Basil, and the Chocolate Ganache. Just to name a few. You can even get vegan versions.
With four locations around Portland and even one now in Tokyo, Japan, it’s become easier to get a Blue Star doughnut. Each store is open at 7 A.M. and closes at 8 P.M. unless of course the inventory for that day has sold out. Which happens quite often so get to Blue Star as early as you can.
Listen now as Steven Shomler and Ken Wilson talk with Jessie Kulp about Blue Star Donuts artisan doughnuts that media outlets such as Eater, Serious Eats, USA Today, The Food Network and a host of others far and wide are referring to as Oregon’s best donuts.
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