Treat to Try: Doughnuts from Purple Sage
Purple Sage sells its doughnuts from a jar of powdered sugar at the Worthington Farmers Market. That’s really all you need to know, right? Honestly, what could be better than fresh doughnuts rolling around in a snowstorm of sweetness? Nothing. Nothing is better.
There is more to the story, though. Purple Sage is a bakery operation thats based in Upper Arlington, and it moonlights at the market on Saturdays. You can find the bakery’s wares other days of the week by venturing to its storefront at 1962 N. Mallway Drive.
And the wares are worth investigation. There are plenty of treats, both savory and sweet, up for consumption. Sticky buns, coffee cakes and breathtakingly beautiful flat breads adorned with tomatoes and herbs arranged in an asymmetrical feng shui fashion.
But back to the doughnuts. They’re not just doughnuts, they’s cronuts, or doughsants, or whatever you want to call the hybrid treat that walks the line between doughnut and croissant. And while the big grocers tried to latch on to the trend for a while, the results there were always underwhelming. Their attempts at fusion resulted in a product that came off pretty much like any other doughnut covered in glaze. You’d have to wonder what all the fuss was about.
Purple Sage’s rendition is memorable, though. Not just for the jar of powdered sugar, but also for its execution of the doughnut-croissant merger. The croissant contributions are well-defined, delivering buttery layers of airy pastry that alternate between crispy and tenderly toothsome. It makes the fried donut chewy and gloriously messy as the layers fracture with each bite, shedding powdered sugar everywhere.
The treats are also sold as doughnut holes: tiny nuggets of croissant dough, fried then rolled in more powdered sugar. They’re crispier, and they have the potential to be less messy for fussy folks. It’s win-win either way.
For more information, visit purplesagebakery.com.