Breakfast of Fallen Champions

Saturday, June 1, 2013 - St. Louis, MO

Our gracious hosts Samuel and Kelly gave us a magazine yesterday containing “Great St Louis eats under $10” and while browsing through it Jacob discovered a picture of a caramel glazed donut covered in bacon bits. Not just an insert, a larger-than-life illustration designed to induce salivation. 

Jacob stared, wiped his mouth, then laughed. Bacon on a doughnut! Ridiculous! Do people think putting bacon on something is automatically a good idea? These are the same people who fry candy. 

Still snortleing, Jacob showed the picture to Samuel, who got the same hungry expression and also laughed it off.

This morning, Samuel is making coffee. Jacob sits down in the kitchen and asks, “So, what are ya’ll thinking for today?”
Samuel thinks. Pours. “We could get dough--.”
“I’ll get my shoes,” Jacob calls from the hallway.

And so we find ourselves here -

- where a Saturday morning crowd is stretched into the parking lot. “Open 24 Hours. We do not need to know that,” our friends say.

For such a long line, it moves quickly. People seem to know what they want. It takes us a little longer. Should we go exotic or familiar?

We split the difference, getting the porcine prize we came for and a Bavarian cream filled, but also a regular chocolate long john and a glazed. (We typically use a chocolate covered something and a glazed as our ruler for comparing doughnut shops.)

The doughnuts are dangerously good. Dense, chewy and soft, with the right amount of thin crispness on the outer edge. Very sweet fillings make a little go a long way, but it's hard to stop. The caramel bacon is especially edible because its saltiness keeps the sweetness in check.

Still, we’ve over-ordered and we have to take the decimated remnants home in a box. For later.

Like, at least an hour.