Latest / The Radio From Hell Show - Best Of / Donut Critic from July 29, 2025

Transcript

Donut Critic from July 29, 2025 · The Radio From Hell Show - Best Of

• 0:05
  Speaker 1: It's Ben Lee, the donut critic is here, and he
• 0:08
  Speaker 1: brought us an entire breakfast.
• 0:10
  Speaker 2: It's a feast, including donuts from where. So it's from
• 0:15
  Speaker 2: Parlor Donuts. And I know it's a good sign when
• 0:17
  Speaker 2: you have a hard time announcing me because I know
• 0:20
  Speaker 2: you're eating, and I know that's something good that I've
• 0:22
  Speaker 2: given you.
• 0:23
  Speaker 3: You brought a ton of food from Parlor Donuts. This
• 0:26
  Speaker 3: isn't just donuts. Should we start with the stuff that
• 0:28
  Speaker 3: isn't donuts?
• 0:29
  Speaker 2: Yeah, That's the thing that I really like about Parlor
• 0:32
  Speaker 2: Donuts is in addition to their donuts, they have a
• 0:34
  Speaker 2: really good breakfast menu that I don't think a lot.
• 0:36
  Speaker 4: Of people have really dove into.
• 0:38
  Speaker 5: There's a lot of.
• 0:39
  Speaker 2: Good savory stuff. A lot of their coffees and drinks
• 0:42
  Speaker 2: are very popular.
• 0:43
  Speaker 4: So, yeah, you brought us some cold brew, which is good. Yeah,
• 0:47
  Speaker 4: So yeah, let's dive in.
• 0:49
  Speaker 2: So some of their sandwiches that they have that you
• 0:52
  Speaker 2: guys are eating right now. So there is a sausage,
• 0:54
  Speaker 2: egg muffin or a biscuit.
• 0:58
  Speaker 5: There you go, Are you good?
• 1:00
  Speaker 2: And then they also use their signature dough on some
• 1:03
  Speaker 2: of their sandwiches, which is like an egg and bacon
• 1:06
  Speaker 2: and cheese. So their signature dough is something that you
• 1:10
  Speaker 2: just have to experience. It's similar to a croissant, but
• 1:14
  Speaker 2: it's not a croissant. I mean it's it's it's layered, yes,
• 1:18
  Speaker 2: and then you look at the very bottom. There's no
• 1:20
  Speaker 2: hole in this donut and so it's almost I call
• 1:23
  Speaker 2: it a knotted dough. So if you look at their
• 1:25
  Speaker 2: reier bottom, it kind of looks like a really tight bagel. Yeah,
• 1:28
  Speaker 2: and I feel like that really traps in a lot
• 1:31
  Speaker 2: of that good moisture and it allows those layers to
• 1:34
  Speaker 2: be super delicious.
• 1:35
  Speaker 5: Through that donut is delicious. It's the French toast. Yes.
• 1:42
  Speaker 2: So they have twenty plus flavors of their donuts, and
• 1:46
  Speaker 2: these flavors are very sophisticated and they're very high quality.
• 1:50
  Speaker 2: So this Parlor Donuts is a chain, So if you've
• 1:53
  Speaker 2: been outside of Utah, you've probably seen it in a
• 1:56
  Speaker 2: big city, you've maybe even tried it. A lot of
• 1:58
  Speaker 2: people were excited when they came to Utah, and for
• 2:01
  Speaker 2: good reason. They are very high quality shop and and
• 2:05
  Speaker 2: their mission is to have high quality and give you
• 2:08
  Speaker 2: this really high end experience but for a moderate price.
• 2:11
  Speaker 2: So you'll go in and you'll actually be surprised that
• 2:13
  Speaker 2: you're not going to be paying an arm in a
• 2:15
  Speaker 2: lake for donuts.
• 2:16
  Speaker 3: Like I mean, they've got all of my favorites. The
• 2:18
  Speaker 3: campfire which is like a s'mall, a truro donut, a
• 2:23
  Speaker 3: bourbon caramel.
• 2:24
  Speaker 4: Those are good. I would say.
• 2:26
  Speaker 2: The maple bacon are my favorite. I love their blueberry
• 2:31
  Speaker 2: and the the French toast. So Bill stole my French toast,
• 2:35
  Speaker 2: but that's okay, I'll just go get another one tomorrow.
• 2:38
  Speaker 3: Now. They also have Keto donuts.
• 2:41
  Speaker 2: Yeah, so the Keto donuts, and they also have vegan donuts,
• 2:46
  Speaker 2: which is huge. So I think that a lot of
• 2:50
  Speaker 2: people are searching for that type of donut and or
• 2:53
  Speaker 2: that type of treat and they offer it and it's
• 2:56
  Speaker 2: it's very popular. And then they also have a doggy donut,
• 3:00
  Speaker 2: so if you want your dog to have a donut
• 3:01
  Speaker 2: as well.
• 3:02
  Speaker 4: My dogs deserve donuts exactly. Yeah, go through the drive through,
• 3:06
  Speaker 4: give them a doggy donut.
• 3:08
  Speaker 5: So, oh yeah, they do a lot of stuff. Breakfast tacos.
• 3:13
  Speaker 4: Yeah, so carry you're trying to break breakfast tacos here.
• 3:17
  Speaker 6: It's in a corn tortilla with some eggs. And ham
• 3:21
  Speaker 6: and cheese in there.
• 3:22
  Speaker 5: It's not bad.
• 3:23
  Speaker 2: And know that this you know, this was cooked a
• 3:25
  Speaker 2: little bit of go so but because this is in
• 3:28
  Speaker 2: Utah County, this is in Utah County.
• 3:30
  Speaker 4: Yeah.
• 3:30
  Speaker 2: So last week we highlighted a Salt Lake shop, and
• 3:33
  Speaker 2: so I thought it was only fair to go back
• 3:34
  Speaker 2: to Utah County and highlight one of our shops down there.
• 3:37
  Speaker 2: I lived down in Utah County and Pleasant Grove is
• 3:40
  Speaker 2: blowing up. So if you ever want to go and
• 3:43
  Speaker 2: dive into some of the new stuff, Pleasant Grove is
• 3:45
  Speaker 2: where it's at.
• 3:47
  Speaker 3: Oh god, no, I just Bill's having an experience over there.
• 3:51
  Speaker 1: So on the breakfast plate that you gave me with
• 3:55
  Speaker 1: the sausage, there are these little donuts or they're minis,
• 3:59
  Speaker 1: and I've just been into this one with powdered sugar
• 4:02
  Speaker 1: on up and it's full of jam and cream.
• 4:05
  Speaker 4: It's delicious.
• 4:06
  Speaker 5: Oh my god. Yeah.
• 4:08
  Speaker 2: So in addition to the full size, which genu, they're
• 4:12
  Speaker 2: they're not filled most of them. They do fill these
• 4:14
  Speaker 2: minis and they look like little croissant donut, you know,
• 4:17
  Speaker 2: layered little squares and that powdered sugar with the jam.
• 4:21
  Speaker 4: I think maybe one of my favorites.
• 4:23
  Speaker 2: I ate one in this morning too as well, and
• 4:25
  Speaker 2: I was shocked because that was the first time I've happened.
• 4:26
  Speaker 6: So it's really good. But the litmus test for me
• 4:30
  Speaker 6: for a donut shop is if they can do a
• 4:32
  Speaker 6: good glazed donut, then I'm willing to.
• 4:36
  Speaker 5: Explore straight forward.
• 4:37
  Speaker 6: If they can do a straightforward glazed donut, don't waste
• 4:40
  Speaker 6: your time.
• 4:40
  Speaker 4: And you took the glazes. I noticed that the glass.
• 4:42
  Speaker 5: That's really damn good. Yeah.
• 4:45
  Speaker 2: And one of the things too, you know, this will
• 4:47
  Speaker 2: be something I usually do later in the afternoon. I'll
• 4:50
  Speaker 2: sprinkle a little sugar or a salt on the top
• 4:53
  Speaker 2: of these, ah, and it almost makes it a savory experience.
• 4:57
  Speaker 2: It's it's super delicious because this dough is really unique
• 5:00
  Speaker 2: and special and I think it is something that like
• 5:04
  Speaker 2: that box doesn't go to waste.
• 5:06
  Speaker 4: We always finish it.
• 5:07
  Speaker 3: And it's this is Utah County, but we've got all
• 5:10
  Speaker 3: kinds of coffee options there too.
• 5:12
  Speaker 4: You brought like a growler.
• 5:14
  Speaker 2: Of if you're watching on the camera, this is a
• 5:17
  Speaker 2: collectible too. I mean, this is something that will sit
• 5:20
  Speaker 2: on my shelf and like that is a really cool
• 5:22
  Speaker 2: bottle that they sell with with their coffee as well.
• 5:25
  Speaker 2: But this started in May, so if you haven't heard
• 5:28
  Speaker 2: of it, there's probably a good reason.
• 5:29
  Speaker 4: It's only been a few months.
• 5:30
  Speaker 2: I tried to bring this in before I went to Europe,
• 5:33
  Speaker 2: but just wasn't lining up with our schedule.
• 5:35
  Speaker 5: There are two of them right.
• 5:37
  Speaker 2: The second one will be in Provo in twenty twenty six. Yeah,
• 5:41
  Speaker 2: so there's some new development down in Provo and they're
• 5:43
  Speaker 2: going to be in that development. I'll release the the
• 5:48
  Speaker 2: address when it comes out, but yeah, this one is
• 5:51
  Speaker 2: in Pleasant Grove. It's in one of those new pockets
• 5:53
  Speaker 2: off of Pleasant Grove Boulevard. It's super easy, right off
• 5:56
  Speaker 2: the freeway if you are in that area, and I
• 5:59
  Speaker 2: highly reckon minute because it's delicious.
• 6:01
  Speaker 1: It's Harlor Donsler, and I assume they'll they'll move north.
• 6:06
  Speaker 4: Yeah, so there are plans.
• 6:07
  Speaker 2: I'm not sure if I can release them, but there
• 6:09
  Speaker 2: are already plans for Sully County.
• 6:12
  Speaker 3: What do you know about the company?
• 6:14
  Speaker 2: So the company is relatively new. So they started in
• 6:18
  Speaker 2: twenty nineteen. And I love stories like this where the
• 6:21
  Speaker 2: owner had traveled around just wanting to find a donut
• 6:24
  Speaker 2: that he loved, and he couldn't, and so what he
• 6:26
  Speaker 2: did is he decided to start a coffee and a
• 6:29
  Speaker 2: donut shop.
• 6:30
  Speaker 4: And that's what we're getting right now.
• 6:32
  Speaker 2: So there's seventy plus franchises that have started up over
• 6:35
  Speaker 2: the last five or six years. So it's super popular
• 6:38
  Speaker 2: and delicious. I mean, you don't get a franchise that
• 6:40
  Speaker 2: explodes like that unless.
• 6:41
  Speaker 5: It's really good. Started in Indiana, yep, so you.
• 6:45
  Speaker 4: Get in some Midwest flavor here.
• 6:46
  Speaker 2: But no, the first time I ate it was an
• 6:48
  Speaker 2: ocean side and I was just blown away. And then
• 6:51
  Speaker 2: I started looking into all the different locations. I was like,
• 6:54
  Speaker 2: how did Utah not have one? And then lo and behold,
• 6:56
  Speaker 2: like six or seven months later, bam, Yeah, they heard
• 6:59
  Speaker 2: your call exactly.
• 7:01
  Speaker 3: We hear the donut critics.
• 7:02
  Speaker 2: Say it's like a Batman calls, That's what it is.
• 7:05
  Speaker 2: But truly, Utah is becoming the third best place for
• 7:09
  Speaker 2: donuts behind La and New York. We have Parlor Donuts
• 7:14
  Speaker 2: and then we have Sidecar coming in sometime this year. Oh,
• 7:17
  Speaker 2: and that is going to make us the top three
• 7:19
  Speaker 2: of donuts.
• 7:20
  Speaker 5: Wow.
• 7:22
  Speaker 2: Oh, I mean, I guess we shouldn't be surprised. It's
• 7:25
  Speaker 2: Utah and sugar you know, I just hope and I
• 7:28
  Speaker 2: think donuts have more lasting power than cookies. I mean
• 7:32
  Speaker 2: I just barely looked if you look on my Instagram
• 7:34
  Speaker 2: right now, I looked at a chart of where Dirty
• 7:36
  Speaker 2: Dough and they are completely out of Utah were so
• 7:39
  Speaker 2: all of the Dirty Doughs and those franchises are outside
• 7:43
  Speaker 2: of Utah. I mean they started in Arizona, but still
• 7:46
  Speaker 2: there was such a hub here.
• 7:47
  Speaker 4: And now, I like what.
• 7:49
  Speaker 3: You say is, Okay, you can make a cookie at home.
• 7:52
  Speaker 3: Anybody can make a cookie. I can't make a donut
• 7:55
  Speaker 3: at home.
• 7:56
  Speaker 4: I want to see somebody.
• 7:57
  Speaker 2: I want to see somebody make that donut at home
• 7:59
  Speaker 2: for sure, like a layered croissant donut like that, and
• 8:02
  Speaker 2: and then with those type of flavors and toppings, there's you.
• 8:06
  Speaker 5: Got to go out for that. Yeah, And that's a
• 8:09
  Speaker 5: good donut.
• 8:09
  Speaker 4: And that's the staying power of it.
• 8:10
  Speaker 2: And and honestly, that's why we want to keep these
• 8:12
  Speaker 2: shops around. Make sure to get out and support those
• 8:15
  Speaker 2: that you really love because it's you know, it's hard
• 8:18
  Speaker 2: out there. I hear all the time that they're struggling,
• 8:20
  Speaker 2: and so you want to go out and support those.
• 8:22
  Speaker 5: Well, thanks, I was really hungry.
• 8:25
  Speaker 2: Well I'll leave you some out here as well so
• 8:27
  Speaker 2: you can eat through the other flavors.
• 8:28
  Speaker 5: Oh my god. Thanks Thank Ben Lee the Donocritic.
• 8:33
  Speaker 1: Look for him on Instagram and all the social media
• 8:35
  Speaker 1: is just donut in a d.
• 8:37
  Speaker 4: O D D d O and U T.
• 8:40
  Speaker 5: Yeah credit, there you go, Thanks all, Thank you, sir,