Review: Tupelo Doughnuts

December 3, 2017- by Steven E. Greer

I was leaving my New Albany gym and medical center run by Ohio State when I saw a food truck outside. It was Tupelo Doughnuts, based in Clintonville with a brick-and-mortar location.

I bought two. They were truly noticeably better than any other doughnut that I have tried.

They are called “dough”-nuts for a reason. The consistency of the dough is crucial, not the elaborate toppings that have gotten out of control these days. The dough of a doughnut can been made with cheap oils or lard to give them a bad taste to the palate. But when the dough is made right, it is moist and chewy without a nasty aftertaste.

Tupelo smartly limits their varieties to just a handful. Again, they are focusing on the dough and not the gimmicky toppings.

I tried the crème brûlée, with a torch-glazed coating filled with crème brûlée, and the roasted almond traditional glazed. They were outstanding.

I have avoided reviewing doughnuts in New York. They all seemed to get it wrong. I almost did not bother with Tupelo, for those biased reasons.

If you would like to order some of these for special events, they will deliver.

This Ohio shop takes its name from Tupelo, Mississippi, where the owners vacation nearby in Florida. The Tupelo trees make famous honey, as Van Morrison wrote about in 1971.

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