Donuts




Editors’ Choice 

Cider Hill Farm, Amesbury

Standout qualities: Donuts are made fresh every morning, using the farm’s own unpasteurized cider. Because the cider changes throughout the season, depending on which apples are ripe, connoisseurs may notice subtle changes in the pastries. In the spring, donuts are made using frozen cider from the previous season.

What’s unique: If any donuts are left over at the end of the day, they could wind up in a cider donut bread pudding. 

Insider tip: Arrive when the store opens at 8 a.m. if you want to be sure to see the bakers crafting the sweets. 

Fun fact: On busy fall weekends, Cider Hill bakes around 30,000 donuts, and a total of nearly half a million every year.

45 Fern Ave., Amesbury, 978-388-5525, ciderhill.com

 

Readers’ Choice 

Kane’s Donuts, Saugus 

Insider tip: Opens at 3:30 a.m., to satisfy early morning (or late-night) cravings.

120 Lincoln Ave., Saugus, 781-233-8499, kanesdonuts.com

 

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