King Pin Donut

As an east bay local, have been frequenting King Pin for 15 years, since back when the small shop would make their dough fresh daily and you could watch them do it through the window. I would tell literally all my friends that these donuts were the best, even better than Bob’s in the city. Well, I went back last night around 1am for old time’s sake and it was $22 for 4 donuts and a dozen donut holes. Seriously?! Portland prices for no artistry on my donut…. Anyways I ate the donut holes immediately and they were much bigger than I remember, so ok those were worth it. I got home and put the donuts in the fridge overnight for a nice treat in the morning. Please see the attached photo for the MOLD I found on my morning donut…... I won’t be going back. The extra star is for nostalgia’s sake.

Update: It has NOTHING to do with the time or glaze. It was oil. The donuts were made incorrectly and were overpriced. What a combo! What a joke that your response is they were too fresh. "It is unfortunate you had a terrible experience" ??? No. You should be sorry you gave me sopping wet donuts for $20 per half dozen. Where is my refund? Original Review: I was charged over $17 for 6 donuts. I thought I heard wrong, still left smiling. I would've let it go, but when I ate the donuts they were soggy and disgusting, as if they were dipped in oil a 4th or 5th time after frying. Donuts are for eating, not drinking. I called, lady gave me the owners' number. He goes on to lecture me about how to vent the box haha. Like sopping wet donuts are my fault. I will never go back. Awful donuts, rude people.

Exterior, morning, low din of an awakening city. I enter the small shopfront, drawn by the dazzling display case stocked with enough fried dough to kill a man. Attendant: "Hello, what can I get you?" Me: "Two donuts, one of the glazed yeast and a Boston creme." He packages the donuts in a brown paper bag and gives me my exorbitant west coast total. I hand over my credit card to be scanned by one of the fastest tap receivers I've ever seen. Seriously I think this machine was fresh out of the box. I scurry home to ssurprise my still sleeping partner with glorious morning carbs. The glazed donut is one of the most basic donut recipes. I find it a good judge of skill. The real trick is timing the rise before fry. This batch seemed like they waited a bit long and had compressed into a sopping sugar experience. The Boston creme seemed like the chocolate frosting & custard filling were from a bag, but the donut was fried a bit longer for structural integrity so well thought out there. A word forms in my mind: Adequate.