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Donut Critic - Eats Bakery From February 17th, 2026 · The Radio From Hell Show - Best Of

• 0:00
  Speaker 1: Brought you by donuts.
• 0:02
  Speaker 2: Thank you all right?
• 0:04
  Speaker 3: In other words, okay, well, here he is. It's the
• 0:09
  Speaker 3: doughnut critic Benjamin. Benjamin has brought us a whole plate
• 0:15
  Speaker 3: of various donuts from a place called Eats.
• 0:19
  Speaker 2: Is that right? Yep?
• 0:20
  Speaker 4: And a few months ago you gave me a lot
• 0:23
  Speaker 4: of crap about not bringing in donuts.
• 0:25
  Speaker 2: Well you're the donuts.
• 0:25
  Speaker 4: Well I know, but I just want to mention that
• 0:28
  Speaker 4: I've brought donuts every time since then.
• 0:30
  Speaker 5: And you've overdone it this time, because yes, wow.
• 0:33
  Speaker 1: What are all of these goodness?
• 0:35
  Speaker 4: So yes, Eats Bakery. This is a bakery downtown on
• 0:39
  Speaker 4: First South. It's about two forty eight East, and they
• 0:42
  Speaker 4: have a plethora of donuts. And I have brought you
• 0:45
  Speaker 4: in so many different flavors. But the thing that I
• 0:48
  Speaker 4: love about this is it's real fruit flavors. It's really
• 0:52
  Speaker 4: awesome ingredients and you'll taste it when you when you
• 0:55
  Speaker 4: eat them.
• 0:55
  Speaker 1: Take me on a tour here.
• 0:57
  Speaker 2: What do we go here?
• 0:59
  Speaker 4: I don't think Guy arranged everybody the same way, but
• 1:02
  Speaker 4: there are a number of fruity flavors. So there's like
• 1:05
  Speaker 4: an orange blossom flavor, there's a hibiscus passion fruit, which
• 1:09
  Speaker 4: is my favorite. That's the darker purple one.
• 1:11
  Speaker 5: Okay, I gotta try that one.
• 1:13
  Speaker 4: There's a blueberry stage, which I think those always are
• 1:16
  Speaker 4: a fun mix and they go together.
• 1:18
  Speaker 2: Well.
• 1:19
  Speaker 4: There's this pistachio, and then there are obviously normal flavors
• 1:22
  Speaker 4: like a glaze twist, a maple. There's a record one
• 1:28
  Speaker 4: with filling. Yeah, so that one's going to be the
• 1:30
  Speaker 4: balsamic cheesecake. So I tried that one for the first
• 1:37
  Speaker 4: time this morning, and you know, I like balsamic vinegar
• 1:40
  Speaker 4: on some things, and it really was this like interesting
• 1:44
  Speaker 4: hit of balsamic, but like still delightful because it's it's
• 1:48
  Speaker 4: sweet and the dough is really fluffy. But overall, I
• 1:52
  Speaker 4: think this shop is great because it is one of
• 1:57
  Speaker 4: those places that you eat something and you don't.
• 1:59
  Speaker 6: Feel so overloaded with sugar.
• 2:02
  Speaker 4: You know, sometimes you eat those donuts and it just
• 2:04
  Speaker 4: feels like you're inch of frosting.
• 2:06
  Speaker 2: Right.
• 2:07
  Speaker 1: Yeah, the blueberry sage is it sage or roseberry?
• 2:11
  Speaker 6: It is sage.
• 2:13
  Speaker 1: That's an interesting combination of those two.
• 2:16
  Speaker 4: Yeah, you often get them in desserts like that because
• 2:19
  Speaker 4: I feel like blueberry is it's kind of hard to
• 2:22
  Speaker 4: bring out a flavor, and so it is nice to
• 2:25
  Speaker 4: kind of pair that with another herby type of flavor.
• 2:28
  Speaker 6: That's how I've done it in the past.
• 2:30
  Speaker 4: Or like a blueberry lemon is a popular way to
• 2:32
  Speaker 4: go on that as well.
• 2:34
  Speaker 2: Now tell us about eats. How who are these people?
• 2:37
  Speaker 4: And yeah, so this is an equally cool story. These
• 2:42
  Speaker 4: these two, they're a couple. They started this bakery a
• 2:46
  Speaker 4: few years ago. They were doing the same thing that
• 2:49
  Speaker 4: a lot of bakeries have done farmers markets catering, and
• 2:53
  Speaker 4: then just decided, okay, we need a spot and they
• 2:56
  Speaker 4: were lucky enough to find one downtown so the Lake.
• 2:59
  Speaker 4: But if you back even more, they are both veterans
• 3:03
  Speaker 4: and they were brought to Utah through the Army. Really
• 3:07
  Speaker 4: oh yeah, and like a lot of people, I mean
• 3:10
  Speaker 4: there are celebrities or sports stars that come to Utah.
• 3:14
  Speaker 4: I'm sure they weren't planning to come to Utah. They
• 3:16
  Speaker 4: weren't planning to settle down or really like it. And
• 3:19
  Speaker 4: you come here and you see that Utah is a
• 3:22
  Speaker 4: great place and it kind of blossomed there.
• 3:25
  Speaker 2: You know.
• 3:25
  Speaker 4: Candy, one of the owners, she is a donut lover.
• 3:28
  Speaker 4: Her dad's just a donut fanatic. And so when they
• 3:32
  Speaker 4: were kind of debating what to create, at first it
• 3:35
  Speaker 4: was a coffee shop that they wanted to do.
• 3:37
  Speaker 6: She was like, no, it's got to be donuts.
• 3:39
  Speaker 1: And they do have Milk Creek coffee there.
• 3:42
  Speaker 4: Yeah, so so there they have coffee, they have other
• 3:45
  Speaker 4: mix streaks like Macha homemade items. They have syrups there
• 3:51
  Speaker 4: that they do and again they're like real syrups and
• 3:53
  Speaker 4: real fruits.
• 3:54
  Speaker 5: So but they're just a full service bakery. They've got pies,
• 3:58
  Speaker 5: cakes and cookies and yeah.
• 4:01
  Speaker 6: Yeah, you go in and there is a plethora.
• 4:03
  Speaker 4: So this space is really big and I actually like
• 4:07
  Speaker 4: it because I'm really on this kick of getting people
• 4:09
  Speaker 4: in experiencing these places there. I mean, I'm trying to
• 4:14
  Speaker 4: get away from that door dash always just take take
• 4:17
  Speaker 4: away because.
• 4:19
  Speaker 6: You don't have that intimate feeling.
• 4:20
  Speaker 4: You don't get the experience of what the owner wants
• 4:23
  Speaker 4: to relay right there, and with their sweets as well.
• 4:27
  Speaker 2: So there are plenty of places to sit and enjoy.
• 4:29
  Speaker 5: Yep, I'll just say that's a nice you know hour,
• 4:33
  Speaker 5: take an hour and just sit and have a cup
• 4:35
  Speaker 5: of coffee and some tasty.
• 4:38
  Speaker 4: And that's what I did with my kids when we
• 4:39
  Speaker 4: first went, we sat down, we had some sweets, we
• 4:44
  Speaker 4: had some drinks, and you know what, it motivated my
• 4:46
  Speaker 4: kids to want to walk around and we walked around
• 4:48
  Speaker 4: some of the church area and like the downtown area,
• 4:50
  Speaker 4: and I honestly think it was one of those experiences
• 4:53
  Speaker 4: that they're going to remember it and they often tell me, Hey,
• 4:55
  Speaker 4: I want to go back to that place. Hey, I
• 4:57
  Speaker 4: want to go back to that church. And it created
• 4:59
  Speaker 4: this overarch experience.
• 5:00
  Speaker 1: It first south to forty eight East is where this is.
• 5:04
  Speaker 2: Yep, what is this one?
• 5:06
  Speaker 3: It's got it had a strawberry in it and it's
• 5:08
  Speaker 3: coconut sort of filling.
• 5:10
  Speaker 2: Yep.
• 5:11
  Speaker 6: So it's a strawberry cream puff.
• 5:13
  Speaker 4: And yeah, when I tried it too, I noted that
• 5:16
  Speaker 4: that coconut as well. And I hope everybody was able
• 5:19
  Speaker 4: to get to like slice of strawberries on that. But
• 5:22
  Speaker 4: now she fills it with the coconut filling and the strawberries.
• 5:25
  Speaker 4: Very delightful, oh man. And that's sugared on the outside
• 5:28
  Speaker 4: as well. But one thing to note as well, they
• 5:31
  Speaker 4: have the vegan option options and so if you want
• 5:34
  Speaker 4: to go in and have.
• 5:36
  Speaker 1: We'll always ask they're like, do they have a vegan.
• 5:38
  Speaker 6: Oh yeah.
• 5:38
  Speaker 4: So I used to help Bambury Cross with their their
• 5:42
  Speaker 4: advertising years ago and that that was one of the
• 5:45
  Speaker 4: biggest things.
• 5:45
  Speaker 6: Do you have vegan options?
• 5:47
  Speaker 4: And not all places can say that, and this place can,
• 5:50
  Speaker 4: so you can go in and request vegan specifically. But yeah,
• 5:53
  Speaker 4: there's there's stuff is delicious and and fresh.
• 5:57
  Speaker 5: It's really good well and and and it's local poting,
• 6:00
  Speaker 5: the local business and you know, like I said, just
• 6:03
  Speaker 5: to go in and sit down for an hour, have
• 6:05
  Speaker 5: a cup of coffee in something sweet while you read,
• 6:07
  Speaker 5: you know, or and especially you.
• 6:09
  Speaker 6: Know, they've served in the army. He's a twenty four
• 6:12
  Speaker 6: year vet.
• 6:13
  Speaker 4: They've been deployed, they've served for so many years, and
• 6:17
  Speaker 4: it just feels good that you can go in and
• 6:20
  Speaker 4: support people that have served the country, you know, coming
• 6:22
  Speaker 4: off of President's Day, you know, there was just a
• 6:26
  Speaker 4: fun feeling of going in and knowing that this is supporting,
• 6:29
  Speaker 4: you know, somebody that has served.
• 6:31
  Speaker 5: And so they've been open since June. It looks like
• 6:34
  Speaker 5: here yep, so they've been open since June.
• 6:36
  Speaker 4: I was asking them about new flavors and other things
• 6:40
  Speaker 4: that I could announce here. But honestly, you go in
• 6:42
  Speaker 4: and there's just new stuff all the time. And I
• 6:43
  Speaker 4: think that that's the beauty of Candy is she didn't
• 6:46
  Speaker 4: really grow up as a culinary type or a chef,
• 6:50
  Speaker 4: and she's just really learned that over four or five years.
• 6:53
  Speaker 4: It's really that creative messiness in the kitchen and you
• 6:57
  Speaker 4: see that and those flavors are coming together. Sometimes when
• 7:00
  Speaker 4: you go to these places that are just over curated,
• 7:04
  Speaker 4: you know that somebody behind the counter thinks that they
• 7:06
  Speaker 4: know what you want, and sometimes you just need a
• 7:09
  Speaker 4: person like you that is creating something delicious and then
• 7:12
  Speaker 4: presenting it to you.
• 7:15
  Speaker 2: There's just a or now I'm just eating a chocolate donut.
• 7:19
  Speaker 2: It's great, Yeah, just a plain chocolate. Yeah.
• 7:23
  Speaker 4: My favorite probably on the plate is the hazelnut. I'm
• 7:26
  Speaker 4: usually not a hazelnut fan, but that nuttiness is just
• 7:29
  Speaker 4: something perfect that goes with that chocolate base and the sweetness.
• 7:33
  Speaker 4: So I feel like a lot of people skip over
• 7:36
  Speaker 4: those donuts with nuts on it, and I feel like
• 7:39
  Speaker 4: that is something you shouldn't skip Sometimes.
• 7:42
  Speaker 2: I feel like a nut you.
• 7:45
  Speaker 1: Gotta Well, that's why you don't have to just get
• 7:47
  Speaker 1: one donut. You can get a nutty one and a
• 7:50
  Speaker 1: nut nutty one.
• 7:51
  Speaker 4: And that is the beauty of sitting down and having
• 7:53
  Speaker 4: an experience, because if you eat the donut in front
• 7:55
  Speaker 4: of you, you like that donut, and you can, you know,
• 7:59
  Speaker 4: pick up another one, or you can go and try
• 8:00
  Speaker 4: a different flavor. They also have really good cinnamon roles.
• 8:03
  Speaker 4: That's one of the things that they're well known for.
• 8:06
  Speaker 4: This was a day off for them, and so they
• 8:07
  Speaker 4: didn't have cinnamon rolls for me, So maybe I'll have
• 8:09
  Speaker 4: to bring them in another day that we we talked, so.
• 8:12
  Speaker 1: That would be wonderful.
• 8:13
  Speaker 2: Well, these this is a lot of donuts.
• 8:17
  Speaker 4: Yeah, I wanted to make sure that you all tasted everything. Yeah,
• 8:21
  Speaker 4: but Yeah Eats Bakery on First South, two forty eight East.
• 8:25
  Speaker 4: It's super accessible. There's plenty of parking all around. It's
• 8:28
  Speaker 4: it's a great place to stop.
• 8:30
  Speaker 2: Yeah, horrific. This is a This is excellent. They're all
• 8:32
  Speaker 2: everything I've tasted on this plate.
• 8:34
  Speaker 6: Well, and now I can be called a donut critic
• 8:37
  Speaker 6: in it.
• 8:37
  Speaker 1: Yeah, Okay, you've lived up to your name.
• 8:40
  Speaker 5: You're going to start bringing soup maybe I will. Well
• 8:45
  Speaker 5: that's how you find Ben on Instagram. Yep, donut critic.
• 8:49
  Speaker 4: I have things in my story right now, and if
• 8:50
  Speaker 4: you have recommendations, just let me know.
• 8:53
  Speaker 2: Thank you very much, Thanks An, all right,