Move over, cupcake.
So there I was, midmorning, minding my own business, hammering away on something or other in the spare bedroom that is my office. I got up at 6 and went to the gym. I had coffee and toast with peanut butter for breakfast. I was good until lunch.
Then came an email. Did I know about Jelly yet? Why no… do tell.
I went over immediately. (It’s on 8th St and 14th Ave, kitty corner to Kawa.)
Finally. Finally! A real doughnut shop. With none other than Grayson Sherman, who’s back from New York and the executive chef at Saint Germain, at the helm in the kitchen. Which means some local and organic ingredients. Chinook Honey, Vablella Meats, Vital Green and Lund’s Organic– carrots? Yes – in the carrot cake doughnuts with mascarpone frosting. Valbella bacon sprinkled over the maple dip with bacon. House-made marshmallows for the s’mores doughnuts. A chef’s special creation every Saturday. Doughnuts realizing their own potential.
Not only that – there are hot modern cinnamon buns all day long. (Raised dough filled with Saigon cinnamon sugar, rolled, sliced and finished with mascarpone icing.)
Did I mention the maple bacon doughnuts?
This is not helping my cause. Maybe if I just run there and back?
They also do doughnut birthday platters.
They even have a nice new community room you can reserve, with a long white table and wee counter on one end. Perhaps a board meeting is in order, or some sort of meeting of the minds (and stomachs) over freshly made doughnuts. Or just coffee and doughnuts in a private room with a dozen of your favourite people.
I thought you should know.
Maybe we should all go for doughnuts sometime.
Jelly modern doughnuts: 100 1414 8 street SW, phone 403-453-2053
Monday to Friday 7:00am – 6:00pm
Saturday 8:00am – 6:00pm