Rodeo Donut, the crazy-popular small-batch brioche doughnut company that started as a pop-up in Cupcake Royale’s Ballard shop in March 2015, has become a permanent fixture. The invention of Nicki Kerbs, a pastry chef at Cupcake Royale, the doughnuts and glazes and fillings are all made from scratch daily, with Northwest ingredients when possible. Try the huckleberry fritter (locally foraged berries) or the whiskey maple bacon (with bourbon by Woodinville Whiskey and smoked bacon by Zoe’s Meats). And for those of you who like more luxe in your doughnuts, there’s a variety for you too—the Rodeo Caviar N Creme. Not to worry: It’s filled with vanilla custard, dipped in chocolate ganache, and topped with Valrhona chocolate malt pearls—there’s not a fish egg in sight.
Rodeo Donut, the crazy-popular small-batch brioche doughnut company that started as a pop-up in Cupcake Royale’s Ballard shop in March 2015, has become a permanent fixture. The invention of Nicki Kerbs, a pastry chef at Cupcake Royale, the doughnuts and glazes and fillings are all made from scratch daily, with Northwest ingredients when possible. Try the huckleberry fritter (locally foraged berries) or the whiskey maple bacon (with bourbon by Woodinville Whiskey and smoked bacon by Zoe’s Meats). And for those of you who like more luxe in your doughnuts, there’s a variety for you too—the Rodeo Caviar N Creme. Not to worry: It’s filled with vanilla custard, dipped in chocolate ganache, and topped with Valrhona chocolate malt pearls—there’s not a fish egg in sight.
