Falling for Fonuts

Fonuts - Rosemary Olive Oil

Sometimes you just gotta have it.

Not a cronut. Not a wonut. I’m talking a classic, donut.

But then you wiggle into your jeans and common sense says, think again.

As a Frosting Fanatic, it’s a familiar conflict. However this time, there was a sensible solution, Fonuts.

First the basics: a Fonut (faux-donut) is a doughnut that’s baked and/or steamed, never fried.

Developed by acclaimed pastry chef, Waylynn Lucas and gluten-free baker, Nancy Truman, Fonuts opened in Los Angeles in 2011. In addition to their traditional assortment, they feature gluten-free and vegan options.

Reviewing the menu on their website made my mouth water. It also prepared me for the price. With a Baker’s Dozen sold for $36, this healthier alternative wouldn’t be the most economical.

Sure enough, when I arrived at the store that evening, I found each fonut priced from $3 – $3.75. Minis were available, but sold by the half-dozen or dozen only.

I decided to make the most of the opportunity and selected three. Since they were baked, it wasn’t as bad for me. At least, that was my rationalization.

Fonuts - Blueberry Earl Grey

Once home, I started with the Blueberry Earl Grey.

Seriously, blueberries and my favorite tea? This fonut had my name all over it. 

The first morsel was moist, like cake. Bits of fresh blueberry burst with flavor and hints of spice delighted my tongue.

Oh, it was exquisite. 

I forced myself to continue with reasonable bites, lest I devour it and miss the blueberry glaze that seemed to have a natural sweetness.

Impressed by the introduction, I reached for my next choice, the Salted Caramel.

Back at Fonuts, I was torn between this and another flavor. However, when the associate advised of the sea salt sprinkle atop, I was sold.

The sticky caramel adhered the fonut to the box and wrapper. I removed it gently. In doing so, I noticed the texture was different.

I took a nibble.

In terms of a donut, it was similar to a yeast-raised. Though because it was baked, the consistency reminded me more of a dinner roll. A dinner roll slathered with sweet, salted caramel.

Fonuts - Salted Caramel

It wasn’t bad, just not my preference.

About halfway through, I set it aside and moved on to my final fonut, the Rosemary Olive Oil.

Going into Fonuts, I knew I wasn’t leaving without something savory. The hard part was avoiding the call of bacon. It’s the obvious choice for me. 

Rosemary and olive oil seemed a good pick, as I’ve always enjoyed the blend in main dishes. Moreover, the associate said it’s what they’re known for.

At first bite, I knew why.

There was a distinct zest of the herb, followed by a mellow lemon finish. Like my first fonut, it was moist like cake. Fresh herbs were present in each delectable crumb.

There was no topping nor was one was needed. It was already perfection.

I give Fonuts 4.5 out of 5 stars. If you’re willing to pay the premium, it’s worth it!

Besides, the price is no different from other donut-hybrid trends and this one isn’t fried.

Next time, maybe I’ll go for the half-dozen… You know, since I’m being healthy.


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