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New Doughnut Flavor is a First for Dunkin’ Donuts

New Doughnut Flavor is a First for Dunkin’ Donuts


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For the first time, Dunkin’ Donuts is releasing a collection of coffee-flavored doughnuts

We have to wonder… why haven’t they thought of this before?

Dunkin’ Donuts is creating a new line of coffee-flavored doughnuts for the first time ever. We aren’t sure why this has never been thought of before (after all, coffee is Dunkin’s second-most-famous product).

The glazed coffee crème doughnut and the coffee, crème, and sugar doughnut are both made with Dunkin’s freshly-brewed coffee. The regular glazed coffee doughnut features a glazed doughnut shell filled with coffee buttercream and drizzled with chocolate icing, while the new coffee, crème, and sugar doughnut is a doughnut shell filled with the same coffee-flavored buttercream, and topped with powdered sugar.

Check out The Daily Meal's 13 Things You Didn't Know About Dunkin' Donuts (Slideshow)

The sweet treats are only available for a limited time at participating locations, so we recommend getting out there and fulfilling your coffee and doughnut fix all at once. While you’re there, you may want to also pick up a French vanilla or hazelnut swirl, Dunkin’s sweeter and creamier versions of their most popular coffee varieties (because of course your flavored coffee needs to be a little bit closer to a dessert than a morning drink).

For the latest happenings in the food and drink world, visit our Food News page.

Joanna Fantozzi is an Associate Editor with The Daily Meal. Follow her on Twitter@JoannaFantozzi


Dunkin', Harpoon debut doughnut-flavored beers brewed with actual doughnuts

Dunkin' Donuts adding 25K jobs as states reopen

Coffee chain boosts rehiring efforts Fox Biz Flash: 6/8.

Doughnut beer is brewing this fall.

Harpoon Brewery and Dunkin’ are launching new coffee and doughnut-infused beers, combining America’s favorite breakfast food with the hoppy beverage.

Harpoon Brewery in Boston has teamed up with Dunkin for beer made with real donuts. (Harpoon Brewery).

The Boston-based brewery is rolling out a trio of autumnal inspired sweet sips, including Harpoon Dunkin’ Pumpkin Spice Latte Ale, Boston Kreme Stout, and a Jelly Donut IPA, all slated to hit shelves this September. It’s the first time the beers have been brewed with actual Dunkin’ doughnuts, the company said Tuesday.

Harpoon Dunkin’ Pumpkin Spiced Latte is inspired by — what else — a pumpkin spice latte, and brewed with real pumpkin, pumpkin pie spices and a splash of coffee.

The Boston Kreme flavor is made with real Dunkin’ doughnuts and cacao nibs for a chocolaty, creamy Dry Irish Stout, while the jelly doughnut-inspired sip is brewed with doughnuts and raspberry puree, resulting in a fruit-forward IPA.

The three new offerings join Harpoon's previously released Harpoon Dunkin’ Coffee Porter — a tribute to Dunkin’ coffee combining malty notes of chocolate caramel, toffee and Dunkin’ original blend coffee.

“Our brewers have always been master innovators, but brewing beer made with real doughnuts was a first even for them. It’s hard to pick a favorite of the four recipes – just like it’s hard to pick a favorite doughnut from Dunkin’ – but we hope both our and Dunkin’s fans have a blast trying,” Dan Kenary, Harpoon CEO and co-founder, said in a statement.

Harpoon Dunkin’ Pumpkin will be available on draft and in six-packs of bottles, as well as in a Harpoon Dunkin’ Dozen mix pack, which features three cans of each seasonal beer flavor, this September.

The launch comes on the same day that Starbucks rolled out its seasonal Pumpkin Spice Lattes at its coffee shops, days earlier than expected.


Here's The Secret to Making Glazed Dunkin' Donuts

Shops across the country fry 'em fresh every morning.

With National Donut Day on our minds, we wanted to know how to make the perfect glazed rings. So we turned to a brand that is best known for its freshly fried pastries, Dunkin' Donuts. With its 68-year history, DD is the go-to spot for both cake and yeast donuts. In fact, the company is so good at donuts that its secret recipe hasn't changed since it was first created back in1948.

And from the minute we walked into the kitchen at Dunkin' headquarters, we could tell why. Step into the donut lab and all thoughts and talk revolve around the rings. Most locations across the country still make all of their donuts fresh every single morning, from a back-of-house kitchen. The ones who don't receive newly made rings from a nearby central kitchen in the a.m.

That's why Executive Chef Jeff Miller and Manger of Donut Excellence Rick Golden walked us through the entire process of crafting DD's cake donuts&mdashfrom coming up with new recipe ideas and testing the new flavors to mixing up the batter and pouring on the glaze. The result is a warm, fluffy, evenly coated donut that you'll want to scarf down in seconds. And then go back for a second and third.

To make these babies, you first have to measure our your cake donut mix and water proportions. Though Golden wouldn't share any details about the recipe, he did tell us that&mdashaside from it being top secret&mdashhas essentially remained the exact same since the first Dunkin' cake donuts were developed by founder William Rosenberg in the 1940s.(However, it is obviously a different batter and preparation process than the brand's yeast donuts, which require proofing for hours before they can be fried up.)

Once you've let the batter rest, you load up a dispensing "hopper" that pours and cuts the rings evenly into a giant vat of hot oil kept consistently at 375 degrees F. And here's where all the precision comes in: fry for 45 seconds on one side, then get every single donut flipped in less than 10 seconds before letting the other side fry for another 45 seconds. It's a whirlwind two minutes that takes serious focus and attention to detail. And it's all worth it once it comes time to drench them in powdered sugar-based glaze.


Every Classic Donut From Dunkin' Donuts, Ranked

So when a donut craving strikes, you know what to do.

We already weighed in on Dunkin' Donuts iced coffee flavors, but this is the main event. In honor of National Donut Day (It's June 5. Didn't you send your mother a card?!), we ordered all of the mega chain's creations that we would consider "classic"&mdashno cheesecake cream-filled or seasonal creations in this round. After an epic afternoon sugar rush, we ranked these bad boys (from worst to best), so that next time you find yourself in a donut emergency, you won't panic and accidentally get a bagel instead.

18. Strawberry-Frosted Donut

This was way too sweet, and had an incredibly artificial-tasting strawberry flavor, making it the donut the loser of the "classic" donuts. Though, it must be said, the worst Dunkin' donut is better than no donut at all.

17. Cinnamon-Sugar Donut

While a great idea in theory, the ratio of cinnamon to sugar was way off here. This baby was overpowered by pure cinnamon, and NOT in a good way.

16. Jelly Donut

One taster remarked that the jelly in this confection tasted like a pudding cup. With glops of fake-tasting jelly spilling out, we're confident that was not a compliment.

15. Marble-Frosted Donut

A little chocolate, a little vanilla&mdasha whole lotta sweet.

14. Apple-Crumb Donut

Dunkin definitely nailed the apple flavor in this, though it's more "gas station apple pie" than homemade. Plus, the "crumb" topping is a little weird, which is not the adjective we feel they were going for.

13. Blueberry Donut

While one of our tasters proclaimed this to be her absolute favorite, the rest of us just couldn't get past the sweetness explosion. It's like they dipped already sweet blueberries into a sugar bath and then baked them into a sugar donut.

12. Chocolate Kreme-Filled Donut

One taster said this reminded her of chocolate frosting from a can, which we don't necessarily think is totally a bad thing.

11. Bavarian Kreme-Filled Donut

We had low expectations for this one, but surprisingly it was inoffensive&mdashnot great, not terrible, mediocre to its cream-filled core.

10. Vanilla-Frosted Donut

This colorful donut is nothing spectacular, but definitely gets the job done.

9. Boston Kreme Pie Donut

There was one vocal hater of this donut, but most of us thought this was the best of the filled-donut category. It definitely gives you the chocolate-custardy flavor of the classic Beantown dessert.

8. Coconut Donut

Two bites in some of us were like, calm down coconut, but everyone else without a personal vendetta against the flavor raved about this admittedly pretty option.

7. Chocolate-Frosted Donut

Definitely the best of the frosted bunch, and how could it not be? The chocolate tastes legit and the sprinkles add the perfect amount of fun.

6. Old-Fashioned Donut

This donut is begging for a dunk, but despite any built-in dryness, it's still pretty damn tasty. It reminds us of visits to the donut shop when we were kids, and the warm memories are probably affecting the taste.

5. Powered Sugar Donut

Delicious, but it is extra sweet in a good way. Also, warning, if you think the old-fashioned is dry, then inhaling the powder from this isn't going to help our cause in convincing you this belongs higher on the list.

4. Sour Cream Donut

This was unexpected. In fact, it had us reconsidering our life choices because we clearly hadn't been eating enough sour cream donuts. Cake-y, perfectly frosted and with a unique texture, consider us converts.

3. Cruller

Like funnel cake in donut form, this favorite is often sold out of Dunkin' locations. Perfectly sweet with a great texture, we also love to pull the layers apart to make sure we are getting maximum sugar in every bite.

2. Glazed Donut

The Zeus on the mountaintop of donuts, Dunkin's version of glazed is pretty great. It has a nice distribution of glaze, a fluffy texture, and is not too greasy. We won't call it perfect, but there's a reason this glazed donut is the baseline all other Dunkin donuts are measured against.

1. Chocolate-Glazed Cake Donut

How can you improve upon the splendor that is a classic glazed donut? Make it chocolate. That pedigree plus the extra bonus of this guy's cake-y texture makes it seriously difficult to pass by the bajillion locations of Dunkin Donuts we walk by every day.


Dunkin' Has New Birthday Cake Doughnuts And They're Filled With Confetti

If there was such a thing as a special time on the doughnut calendar, it’s in June. That’s almost entirely because National Doughnut Day falls on the first Friday of June every year (which was the end of National Doughnut Week for the overachievers at Krispy Kreme), but it turns out that Dunkin’ still has something special planned just in time for the tail end of Gemini season.

Perfect for anyone with a June birthday, Dunkin’s released the �lebration Donut,” which certainly seems to live up to its name. This birthday cake-style doughnut features white icing adorned with purple, orange, and yellow sprinkles on the outside. That sounds pretty good by itself, but the real magic happens once you bite into it. The inside features what’s described as 𠇌onfetti pieces,” which I𠆝 interpret as some sort of tasty funfetti treat and a definite twist on how a doughnut is normally filled.

Not only does Dunkin’ have you covered in terms of a birthday breakfast, they’re re-adding at least one tropical flavor back to their drink menu just in time for your summer staycation. That’s right folks: the Pineapple Coolatta is back on Dunkin’ menus in both the northeast and the southeast, marking its return after a nationwide rollout in 2018.

Just like beautiful summer weather, these two treats won’t be around forever. The Celebration Donut is only around for a limited time while supplies last, and the Pineapple Coolatta will only be here for June. If you’re desperate, Dunkin is doing a massive hiring push right now, and I𠆝 imagine they offer some sort of employee discount. I suppose there are worse reasons for taking a job.


New Doughnut Flavor is a First for Dunkin’ Donuts - Recipes

Stephanie Klein-Davis | The Roanoke Times Franchise owner Ken Walker makes French crullers at his Dunkin' Donuts store on Franklin Road. He and his staff roll, cut and fry doughnuts by hand.

Jenny Kincaid Boone writes in The Roanoke Times an in depth story about the new and old donut making she writes, Ken Walker spent five weeks at Dunkin’ Donuts school near Boston in 1978, where he learned how to mix doughnut dough, cut out the round shapes and pop them in the fryer.

Walker still rolls out mounds of doughnut dough by hand many mornings at the Dunkin’ Donuts on Franklin Road in Roanoke, where he is franchise owner. He’ll easily spend three and a half hours making these sugary sweet treats in the back kitchen.

On a recent morning, Walker pounded the dough with a wooden roller so hard that he was short of breath.

His labor-intensive doughnut-making routine is becoming an antiquated technique at the more than 6,000 Dunkin’ Donuts shops across the country.

To increase efficiency, this Canton, Mass., chain is quietly changing its doughnut-making model.

Increasingly, new franchise owners, who are required to open a minimum of five shops, are receiving the already prepared dough by truck, frozen in round shapes. In what Dunkin’ Donuts coins on-demand baking, these shops simply bake the doughnuts and do all of the necessary finishing work, from adding sprinkles and spreading pink frosting to inserting jelly, before the confections are lined up on the shop’s long display racks.

Andy Rod, a franchise owner from Charlottesville who opened a new Dunkin’ Donuts on Keagy Road in Southwest Roanoke County this month, said the bake-on-demand doughnuts are as fresh as ever, because they are made around the clock (the store’s drive-through is open 24 hours).

Customers shouldn’t taste a difference between the two kinds of doughnuts, Dunkin’ Donuts claims. The chain conducted extensive taste tests to make sure the quality and taste of their products remained the same, said Andrew Mastrangelo, a spokesman for Dunkin’ Brands.

“It should be transparent,” he said.

Even so, culinary and restaurant experts say a difference in taste is inevitable, and it’s creating a healthy rivalry between the two local Dunkin’ Donuts stores. The real success test is whether these baking differences actually matter to customers.

Efficiency may not have been a primary concern when Dunkin’ Donuts founder Bill Rosenberg sold his first doughnuts out of a truck in Quincy, Mass., in 1948. He first named the business Open Kettle, and two years later it became Dunkin’ Donuts. It’s now one of the largest coffee and doughnut enterprises in the world.

Dunkin’ Donuts has made a huge footprint in the doughnut world as a place for hot, on-the-spot doughnuts and coffee. A new slogan, created in 2006, reflects this focus: America runs on Dunkin’.

The chain’s also on a mission to increase its franchise base, largely in the West and in the South. In March 2008, privately held Dunkin’ Donuts said it wanted to open 34 new franchise locations across the Roanoke Valley, Lynchburg and Harrisonburg.

Rod, a native of New Jersey who has lived in Charlottesville for 11 years, took the plunge in an agreement to open at least 14 Dunkin’ Donuts shops between Southwest Virginia and the Charlottesville area. He opened two shops in Charlottesville last year, and another one’s in the works for that area. He’s also scouting out a Blacksburg location.

Rod and his growing Dunkin’ Donuts operation are the brand’s modern examples of franchise owners. It’s uncommon for franchisees to have only one store, Mastrangelo said.

Walker’s an exception. He opened his first Dunkin’ Donuts on West Main Street in Salem 31 years ago with his father. He’s had four total in the Roanoke Valley and Lynchburg, but now he has only the Franklin Road shop, which is combined with Baskin Robbins.

Walker, 52, said he’s not interested in opening additional franchises because Dunkin’ Donuts would require him to sign on for multiple locations in a certain period of time. “They make you buy a territory now,” he said.

Through the years, Dunkin’ Donuts has adopted new models for more efficient doughnut-making. They include central bakeries where doughnuts are baked before being distributed to nearby Dunkin’ Donuts stores.

But there’s not a central bakery in Southwest Virginia. Bake-on-demand is the logical choice for the local Dunkin’ Donuts.

“It’s simply easier for them,” Mastrangelo said. “They can focus on the front of the house … focus on the customer experience … as opposed to physical baking.”

Other benefits include the ability to whip up a Boston creme doughnut or another variety if the shelves are running low, and a customer asks for it.

“You never run out,” Rod said.

Also, no special culinary expertise is required to bake the doughnuts. Essentially, Rod said, he expects the 20-some employees of his Roanoke County Dunkin’ Donuts store to rotate baking duties.

The process also cuts down on wasted food, he said.

Dunkin’ Donuts isn’t the only food company that has changed its processes to save money and operate more efficiently.

“We’re seeing some efficiencies that restaurant operators are trying to put into place that will either speed the process or lower the cost,” said Darren Tristano, executive vice president at Technomic, a food market research firm in Chicago. “This to me sounds like a good opportunity for franchises. There’s a lot to put in play to help the operator very quickly serve the food.”

Such a move can also save on labor and other costs, he said.

“It’s certainly a movement that’s been out there,” said R.J. Hottovy, a restaurant analyst with Morningstar, a Chicago investment research firm, citing other quick-service chains such as Domino’s Pizza as an example.

Often, private clubs and hotels use frozen baked goods, such as pastries and pies, when serving large groups of people, said John Berardi, a culinary arts instructor at Virginia Western Community College.

“A lot of times, frozen baked products usually will come out with a high quality,” he said.

Still, using frozen products “is mostly based on the cost of labor and the cost of the ingredients,” he added.

And although a hand-made doughnut may taste the best, “it’s a business and this is one way to really streamline operations,” Hottovy said. “Generally speaking, in a tough economy, more and more restaurant operators are looking for ways to cut costs.”

As for customer satisfaction, “it’s still going to be a question of the quality and taste and flavor. That’s what will be important to the customer,” Tristano said. “If there is a noticeable difference … some are going to taste it.”

Walker and some local chain and non-chain doughnut shop operators maintain that made-on-site doughnuts taste the best and freshest.

Dunkin’ Donuts’ competitor, Krispy Kreme Doughnuts, still fries doughnuts at its individual stores, including the Roanoke location on Melrose Avenue. These stores receive the doughnut mix from Krispy Kreme and the mixing and frying takes place in the kitchen.

Similar to the Dunkin’ Donuts central bakery model, some of Krispy Kreme’s new and small neighborhood outlets receive fresh doughnuts multiple times a day from larger, nearby Krispy Kreme stores, said Brian Little, a spokesman for the publicly traded company based in Winston-Salem, N.C.

Other Roanoke Valley doughnut shops, such as the Salem Donut Shop and Blue Collar Joe’s in Daleville, also make doughnuts by hand.

Tim Greigg, owner of Salem Donut Shop on Fourth Street, stays up all night making his creations from scratch. The round treats are ready when he opens the doors at 5 a.m.

“We get a lot of compliments on ours,” Greigg said. “You can tell they are fresh, even by looking at them.”

Who can tell the difference?

As for the different models for making doughnuts at Dunkin’ Donuts, “The company claims it’s not [different],” said Walker, whose doughnuts are made several times throughout the day in shifts by himself and several employees who are trained in baking.

Rod said his Keagy Village shop’s doughnuts are an “extremely fresh product,” because employees can pop them into the oven at any time of the day.

Rod’s new Dunkin’ Donuts is situated about five miles from Walker’s shop at 3620 Franklin Road. Rod said he doesn’t expect the stores to compete for the same customers.

Traditionally, individual Dunkin’ Donuts locations draw traffic from within a 5-to-8-mile radius, and that’s usually the coffee crowd, Rod said.

Also, 40 percent to 50 percent of sales come via the drive-through, he said.

Walker’s store does not have a drive-through, but its Baskin Robbins ice cream arm appeals to people looking for a cool treat, often in the evenings. He would not disclose the shop’s annual sales.

Dunkin’ Brands also owns Baskin Robbins.

As for competition among franchises, “to offer the consumer the convenience of more locations is going to be detrimental to some franchisees’ sales,” Tristano said.

Only four days after the new Dunkin’ Donuts opened its doors, Larren Duty, her husband, Greg Duty, and their son, Robert Duty, made their third doughnuts-and-coffee run. They walked about a mile and half, from their Southwest Roanoke County home behind the shop.

The Dutys are fans of the chain. Larren Duty wasn’t aware of a difference in the two doughnut production methods at the local Dunkin’ Donuts shops. She said she enjoyed the Keagy Village doughnuts just the same.

“They’re very light,” she said.

Another couple, Jan and Bert Norvell, had the same reaction.

“I couldn’t tell the difference,” said Jan Norvell, finishing off an apple spice doughnut and sipping coffee. The Southwest Roanoke County residents have waited eagerly for this new Dunkin’ Donuts to open its doors. Bert Norvell said he thinks the doughnuts taste as if they have less sugar than other chains’.

Still, Amy Whittaker clearly chooses her doughnuts for a unique flavor. The Roanoke County resident stops by the Dunkin’ Donuts on Franklin Road several mornings a week on her way to work in downtown Roanoke. She buys a cup of coffee and a doughnut.

“They’ve always tasted fresh … not like the store-brand doughnuts,” she said.

Whittaker’s favorite is the Dutch crumb. But she won’t find that doughnut in other Dunkin’ Donuts shops.

The flavor is Walker’s own recipe, unique to his Franklin Road store.


6 Things You Didn't Know About Dunkin' Donuts

Dunkin' Donuts is a staple coffee and doughnut destination for many Americans, but we bet you didn't know that the company was founded in 1950, and within 4 years, founder William Rosenberg had already opened 5 locations. We set out to get to know Dunkin' Donuts a little better, and discover some of the secrets that the chain coffee shop may have been hiding from us. We certainly didn't realize that there were over 15,000 ways to order your coffee and there's no way all these interesting drink developments are on Dunkin' menus across the world. If you have a secret Dunkin' Donuts recipe leave it in the comments section and we might be able to re-create the Starbucks Secret Menu story with some Dunkin' recipes!

RELATED: You'll Never Guess What the Leading Brand of Coffee Is

But more on Dunkin' - had you any idea that there were so many interesting facts about your favorite coffee and doughnut brand? We couldn't keep them all to ourselves so we thought we would let you in on a few of the secrets. If you haven't traveled overseas lately you might not know that Dunkin' is actually called Dunkin' Coffee in Spain and there's a specially crafted doughnut for each country that is home to a Dunkin' Donuts. Each country has created a special doughnut that represents the local fare. Here in America we're assuming it's the glazed doughnut, but maybe there's always a chance that the special glazed doughnut breakfast sandwich that uses both egg and bacon is our signature Dunkin' Donuts menu item.

RELATED: The Coolest Frappuccino Flavors You've Never Heard Of

Now onto the coffee, Dunkin' has thousands of ways that you can order your drink and even offered a few tips on how to cut the calories down. And in case you were wondering, the Dunkaccino is still widely available even if you don't see it on the menu. For Dunkin' newbies, a Dunkaccino is an exceptional blend of Dunkin' coffee and hot chocolate. The drink adds a little bit of mocha to your life and we can't get over it. There's also the turbo which is an extra shot of espresso that you can add to pretty much any drink on the menu to give yourself a nice little afternoon kick. The options seem endless over at Dunkin' Donuts and now you have 6 things you never knew about the brand before. Go forth and spread your new Dunkin' knowledge!

The first Dunkin' Donuts was opened in 1950 in Quincy, Mass.

Dunkin' has a glazed doughnut breakfast sandwich and you can add bacon to it for an extra flavor kick.

RELATED: The Ultimate Iced Coffee Taste Test

Dunkin' offers flavor swirls which are pre-sweetened but if you're counting your calories you can opt for the Flavor Shots which are un-sweetened and sugar free.

There are Dunkin' Donuts coffee experts that taste an average of 200 cups of coffee a day to ensure that they're delivering the best possible coffee to consumers.

The original Dunkin' Donuts commercial produced in 1982 featured Fred the Baker who used this signature line, "Time to make the doughnuts!" This character was played by Michael Vale.

The picture to the left depicts the last known "original" Dunkin' Donuts sign in Massachusetts. The sign was located at the corner of Market and North Beacon streets in Brighton. It was reported that some Bostonians shed tears when the sign was taken down due to structural hazards.

Click here to see more things you didn't know about Dunkin' Donuts


-Juliet Tierney, The Daily Meal


Doughnuts, macchiatos, and marriage are new on Dunkin's menu

Marriage isn't the only new thing on the menu at Dunkin' in February. The doughnut-and-coffee chain also announced in its statement to Mashed that it has already started offering those heart-shaped doughnuts, including the Brownie Batter and Cupid's Choice flavors. On the drink menu, you'll find the Pink Velvet Macchiato, a blend of espresso and red velvet cake flavor, and the Mocha Macchiato, which mixes chocolate and espresso, from now through the month of February.

That's not all. Dunkin'-themed wedding merch goes on sale on February 11, just in time for those seeking a last-minute Valentine's Day gift. Details about the Dunkin' merch drop will be announced next month.

If you live in New York and decide to enter the contest because you want a one-of-a-kind ceremony, just know that yours won't be the first Dunkin' drive-thru wedding. In 2020, Dunkin' General Manager Sugar Good-Thompson and her husband got hitched at the drive-thru in Oklahoma City where they first met. Another couple decided to exchange vows in 2019 at a Dunkin' where they had broken up as a young couple 27 years earlier (via USA Today).


Dunkin&rsquo Donuts Could Be Changing Its Name

If you head into your local Dunkin’ Donuts on your way to work every morning, you might be noticing a minor change soon. According to a recent article from Nation’s Restaurant News (NRN), the beloved coffee and doughnut chain might be distancing itself from its sugar-loaded pastry namesake. In an effort to align the brand with coffee beverages, the Dunkin’ Donuts might just be known as 𠇍unkin’” in the near future.

While it’s not a huge change—the company’s slogan has been 𠇊merica Runs on Dunkin’” for more than a decade—it might spark some anxiety about where one can go to pick up a baker’s dozen on the way to work or school. But never fear: Though it’s dropping its sugar-loaded namesake, stores will still be selling your favorite Boston cream-filled pastries and crullers alongside a hot cup of joe.

The company will open its first Dunkin’ store in Pasadena, California, later this month as a pilot test, according to CBS Los Angeles. More trial stores will follow the lead later this year. According to the NRN article, if all goes well with the pilot stores, the rebranded name could be rolled out to more stores as part of a planned redesign for 2018.


The Original Quincy Dunkin' Donuts Today

Yes - the original Dunkin' Donuts is still open and just as popular to this day although many might not recognize its original exterior, which hasn't changed much over the last 70 years. For the locals, this museum is so much more than a one-stop-shop for coffee, it's a tribute to one of the most well-known coffee shops in the world and holds somewhat of a museum-type significance in the small town of Quincy. To attest to that fact are photos showing off the original Dunkin' Donuts in all of their black and white vintage glory, as well as a plaque that tells the story of the birthplace of Dunkin'.

The interior of the Dunkin' Donuts is also a call to the retro style of the original store, featuring classic stools in the original Dunkin' colors. The tables are also in fun donut shapes, only adding to the fun and nostalgia that is America's best coffee. Speaking of which, the chain now sells roughly two billion cups of coffee annually, which is equal to about 60 cups of coffee going out the door every second. While coffee has always been a staple, something that wasn't always with Dunkin' from the start was its famous Munchkins. These deliciously cute donut holes only came along in 1973 after realizing that there could potentially be a way to reserve the dough left over from the donuts and turn them into something fun and tasty. Thus, Dunkin's' signuature Munchkins were born and continue to be a fan favorite to this day.

Since Dunkin' is an international chain as well, it's not uncommon to see each country putting its own unique twist on the donuts sold. These vary from location to location and usually incoroparte the local cuisine as well as beloved ingredients from the region. That makes for some interesting combinations, to say the least, but also adds a spark and a streak of originality that many chains don't offer. Dunkin' also creates unique donuts inspired by world events as well as holidays, with their classic Halloween treats and Valentine's Day additions, and even donuts devoted to sports teams. Their pastries also take on a seasonal flavor as different muffins and bagels are rolled out according to what time of the year it is.


Watch the video: Keith Eats u0026 Drinks Everything At Dunkin Donuts (July 2022).


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