#Sublime donuts free
We make all our of our doughs, glazes and fillings from scratch and use real ingredients in our recipes: organic flour, local dairy, fresh fruit, natural flavor extracts, and 100% trans-fat free vegetable oil. The “Revolution” in our name refers to our dedication to hand-crafted food - to food made by people and not machines. This experience ignited her passion for sharing delicious, high-quality food and she has been baking ever since. I have found a perfectly sublime restaurant.Our goal is to revitalize the American doughnut - to help restore it to its former glory as a simple, tasty, hand-crafted treat. Our founder, Maria Moore Riggs, fell in love with farm-to-table comfort food while working in the kitchen of a California resort known for its family-style meals made with ingredients sourced from its farm and organic garden. The gourmet shop is the reciprocal of Dunkin’ Donuts, emphasizing culinary excellence. Even their unique flavors tasted real and interesting as opposed to fake and forced. They had the perfect mix of dry and wet that makes sublime donuts rise to the top. Each donut was made with a perfect consistency not too soft, but also not too thick and bready. I could not stop eating and quickly moved on to their Reese’s peanut Butter Cup and their Oreo donut. The restaurants had great donuts, but couldn’t meet the standards of the perfect donut.Īfter my first bite of Sublime’s delicious Dulce de Leche donut, I knew I had found a perfect match. After finishing Revolution’s dark chocolate and caramel bacon donuts, however, I did find one thing in common between these two eateries. Krispy Kreme’s basic glazed and kreme-filled donuts contrasted sharply with Revolutions creative pastries. A single donut from Revolution was almost too much for one sitting, whereas the Krispy Kreme donuts barely left a mark. Where the fast food restaurant was too sweet, the family-owned establishment had a dense, bready core that diminished the flavor. Revolution Doughnuts differed from Krispy Kreme in almost every way. Although they had a few issues, the donuts had real flavors and dough that had consistency, setting themselves apart from the lowly donuts of Dunkin. The Krispy Kreme doughnuts were hardly filling and they tasted slightly too sweet. I quickly devoured three delicious donuts that left me wanting more. Krispy Kreme Doughnuts, the obvious choice to any Grady High student, was just right around the corner. In my search for the perfect donut shop, I visited two of Atlanta’s most renowned donut restaurants. The perfect donut does not force fake flavors, nor is it too sweet. A good donut must strike a balance between dry and wet, hard and soft, and has to be consistent.
I would have to take into account the consistency of the dough. I left Dunkin’ Donuts having formed two things: a bad taste in my mouth and a way to judge donuts. Both of these donuts forced fake flavors that made me want to gag. The chocolate donut was dry, a dry that glues your mouth shut when you attempt to chew it. The other two Dunkin’ Donut products I tried enlightened me. Flavoring is key to an excellent donut and it cannot seem forced. Each time I took a bite a rush of fake lemon flavoring swept into my mouth. One of the most important aspects of a donut is the consistency of the dough, but even this would have been bearable if the flavoring had been done well.
The dough had holes throughout and was not filling at all. When I first tried Dunkin’ Donuts’ French Cruller, it was the consistency that hit me first. After testing donuts at four different restaurants, three flavors from Dunkin’ Donuts helped me indentify everything I wanted in a donut.
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