Lately I’ve been on a total Seattle kick…longing for a good rain storm, 70° weather, and vegan food coming out the wazoo. While hanging out in my delorean, I’ve been thinking a lot about some of the food that we ate while venturing in the Pacific Northwest. One of the highlights was visiting Top Pot.
Their story is pretty simple, beginning back in February 2002 out of a small brick storefront on north Capitol Hill in Seattle, Top Pot paired a vintage aesthetic with a gourmet spin on the traditional coffee and doughnuts pairing.
Before Top Pot was created, the co-founders found a vintage rustic (and rusty) neon sign gleaming above a boarded-up Chinese restaurant called “Topspot”. After buying the sign, they left it in their backyard for four years, further rusting and creating a home for raccoons. Then, when the sign was finally driven off to be restored, the center “S” fell off, leaving the words “Top Pot” behind.
“We take great pride in (and have a lot of fun with) elevating the humble doughnut to an art form. We call our doughnuts “hand-forged” because they’re made the old-fashioned way. As a result the unique characteristics of each doughnut are preserved by our skilled bakers. What’s more, all of our doughnuts contain zero grams trans fat.” states their drool worthy website.
There are over 40 different types of doughnuts and I was lucky enough to try the “feather boa”, their signature cake doughnuts, deliciously topped with flavored icing and coconut shavings, and “french toast”.