“We make a super fresh product, so it’s the same concept with the doughnut,” Treat Bakery owner Stephanie McNees explained. The doughnuts at Treat are similar to the brioche dough doughnuts filled with flavored pastry cream that are being made in most major cities (including at General Porpoise in Seattle).
McNees humbly said, “We literally make them the way you would make them at home.”
Treat has been serving doughnuts on Thursdays, Fridays and Saturdays for the last couple of months. Adding doughnuts to Treat’s production of ice cream and baked goods was a challenge in Treat’s small space. And McNees refuses to compromise on her commitment to making everything fresh from scratch every day.
So to make doughnuts possible, the baked goods menu will be consolidated. Fear not, the Ding Dongs (despite the fact that it takes 26 steps to make them) will stay, and so will five of the most popular cookie varieties and the house-made ice cream. The plan is to offer doughnuts in the morning and ice cream and cookies starting at 11 a.m.