Thanks to Diana for mentioning the pumpkin donuts at Lou's during the pumpkin frenzy a couple months back. Since it is close to Vung Tau, I had logged it as a stop before our lunch. See link for address and more info about Lou's. Photo below is the dozen that Nathan P. and I purchased for $8. Nice counter clerk gave us a freebie to munch on to hold us over til lunch.
I was happy to find they had the pumpkin ones available even into December. Forgot to ask how much longer. The cakey pumpkin ones are the small round ones in the far right corner. Also got some old-fashioned and puffy (yeast?) donuts. Their signature is that they reattach the donut hole for a whimsical touch. Adorable. According to citysearch, they use organic flour, free-range eggs, and Swiss chocolate. You can taste the difference from your typical donut joint.
I didn't sample all of them, but my absolute favorite turned out to be the pumpkin. Pumpkin is a hard flavor to do well in any form, as it can be overspiced or not balanced well. Lou's made this special truly special though. Delicate pumpkin flavor w/ the perfect hint of spice. Beautiful light and tender crumb that had good presence but slowly melted in my mouth. Not muddled by any glaze and not too large to overstay its welcome. The only one I didn't care for was the old-fashioned maple glazed...too sweet, dense, and oily. They didn't have one of my favorites, buttermilk bars.
Great vibe to the place, and there was a good selection when we got there around 10:30am. The "museum" part is basically a wall filled w/ framed newspaper articles and memorabilia and some things behind the counter, but I didn't really pay close attention as I was too busy munching on the pumpkin donut. Get them while they're still around!
Updated 1 year ago | 9
Updated 1 year ago | 3
Updated 2 years ago | 2
Updated 2 years ago | 8
Updated 6 months ago | 1