There’s other ways to eat crème brulee and still enjoy the crackling caramelized top by biting into a fresh creation from the Donut Bar. Real vanilla bean and thick custard filled the soft yeast dough prepared just right and offered the same delightful satisfaction of eating crème brulee from a dish.
The Donut Bar, new to downtown San Diego was recently opened by husband and wife team Santiago Campa and Wendy Bartels after deciding extraordinary donuts with a twist was the right business for them.
All donuts are made with the season’s best ingredients and not mass produced like a typical shop. During the day, Wendy can be seen through the front window delicately dipping round and long delicious treats into small batches of frosting and hand finishing each one. I had the pleasure of watching her artfully use a butane torch to complete the s’mores donuts as if it was fireside at the beach.
The maple bacon caramel bar and Julian apple fritters are customer favorites and clientele input has helped them whip up variations adding a new dimension in the glass display case.
Facebook keeps customers updated about the changing varieties and sold out means, get there early next time.
Santiago is working diligently with the building refurbishing and the upper floor will be a lounging area giving customers a place to relax and watch 2,000 donuts a day go out the door in happy hands.
631 B St, San Diego, Ca 92101
Phone 310. 625.5571
Hours: 7:00 AM-5:00 PM Monday-Friday, Saturday 8:00 AM-5:00 PM, closed Sunday. Donuts can sell out early!
Daily donut flavors are listed at https://www.facebook.com/DonutBar
First appeared on Honestcooking.com