Update: Janky Donuts is indeed not a real donut shop. The “owners” are actually the members of art collective !nd!v!duals, and the “donut shop” is a temporary art installation in the Lot F Gallery. You can visit the art installation posing as a donut shop until August 28, but we can’t promise there will be any real donuts. Only wooden ones.
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There’s plenty of local movement in the world of gourmet sweets: Just days after the cupcake empire took a hit when Crumbs Bake Shop closed all of its locations, a new donut shop is opening up in Boston this weekend. While gourmet donuts rode the trendy treats wave in recent years, the breakfast-dessert favorite has proven stronger staying power than the cupcake. And in a city dominated by Dunkin’ Donuts, a new gourmet donut shop oozing with personal flair is opening its doors and putting their creative pastries to the test.
Janky Donuts will celebrate its grand opening in the Financial District at 145 Pearl Street Friday at 7 p.m., with a menu that’s anything but ordinary. A look at the shop’s website lets on that these donuts are made with personality; the bio reads:
At Janky Donuts, we make honest to goodness treats dripping with sincerity. Handmade by real life donuteurs, we hope you like how they feel inside you 🙂
But when looking at the menu posted to Janky Donuts’ Facebook page, you’ll find there’s not much description to help figure out what these donuts are all about. With intriguing names like the Caveman Man and the Camel Toe Claw, these donuts have to be seen, and tasted, to be understood. The shop is a project put together by five college friends, Colin Driesch, Dom Casserly, Luke O’Sullivan, Andrew Meers and Winston MacDonald, who had a hobby of throwing family brunches, after “dabbling in the restaurant world.” Driesch calls the donut shop the “next phase of that family brunch.”
While Janky Donuts is a move to take their creative and culinary skills to the next level, it’s clear these “donuteurs” still don’t take themselves too seriously. We talked with co-founder and Vermont native Driesch, 30, to find out what the bakery is all about, and what makes this newcomer so “janky.”
HM: How did Janky Donuts come to be?
CD: Like all great ideas, Janky Donuts came to us in the shower. Not a group shower, but specifically, Luke’s shower. Once dry, Luke brought the idea to the rest of us and we were able to get creative.
By definition, “janky” is not a flattering term, basically describing objects as imperfect or a little wonky. Well, we think that there is something special about not being a perfect, cookie-cutter donut shop. We like wonky. We are trying to create something that none of the other shops in this city can offer. From our flavors to our shop, we want this city to feel like they are getting more than just a donut. We are trying to create an experience. Our shop alone will draw as much attention as our donuts.
Sometimes group showers, but really, we worked backwards. We started with the names for donuts and had to figure out the flavors that would match.
Personally, I’m digging “The Bullseye,” which is a cinnamon-swirled treat with a cherry ganache center to look like an actual bullseye. You’re guaranteed to hit your mouth every time.
Well, I’ll just be honest with you. The Barking Spider is a fart. The term is essentially a scapegoat for any digestive noises one might make. The donut itself is a dark chocolate glaze with caramel lines swirling away from the donut center. The free range tofu is our attempt at creating a donut that won’t feel heavy. We’re using locally sourced ingredients that make you feel like you haven’t cheated on your diet.
Do you think “trendy” donuts are here to stay?
It’s true, donuts have become a hot item recently, but I don’t see cupcakes making much of a comeback. And pancakes, well they should just give up. I’d hate to say we are “trendy” because that’s not what were about. We’re not trying to fit in; we’re just keeping it Janky.
If you go: Janky Donuts is located at 145 Pearl Street #5. Regular hours are Monday through Friday, 11 a.m. to 3 p.m.; Saturday, 10 a.m. to 10 p.m.; Sunday 12 p.m. to 5 p.m. The opening celebration is from 7 to 11 p.m. on Friday, July 11.
Image via Janky Donuts/Facebook
