New Orleans

This weekend, I was at a conference that offered breakfast before the morning sessions. Every day, doughnuts were available. And every day, I chose the healthier other options because I knew none would measure up to Gibson’s. On the last day, I gave in and tried a cake-y-looking doughnut.

As I anticipated, it was disappointing. The glaze wasn’t right; it was dry; and it was just … not Gibson’s. I look forward to my trip to Gibson’s each weekend, but this poor doughnut made me look forward to my trip even more.

As I scrolled through Instagram (only during breaks during the conference. Definitely NOT while anyone was speaking – that’s my story, and I’m sticking to it) I saw that Gibson’s had special doughnuts to celebrate the beginning of football season:

gtg2

From Gibson’s Instagram page

Notice the powdered sugar sifted on top of the doughnut? This kind of attention to detail is why Gibson’s is the best. Easily better than that poor, tired-out ole doughnut at the conference. I had hoped I could try a GTG doughnut this week, but they were all gone (understandably) by the time I got there.

Instead, I tried the the New Orleans doughnut. New Orleans: the name conjures up visions of Mardi Gras, King cake and beignets, doesn’t it? A city that loves to celebrate and a city that loves its food. It creates high expectations for the doughnut that bears its name. I asked the Gibson’s person about the New Orleans, and he said it was like a ball of pound cake, and it was his favorite. So with that recommendation, of course I had to try it.

Also, the New Orleans is one of among about 3 or 4 doughnuts that have their own category on the Gibson’s menu. Another very good sign.

I was so excited about this doughnut, even after a S’mores PopTart appetizer before dinner (adulting can be fun), that I almost forgot to take a photograph. Have no fear, Tasteers, here you go:

nwo2

Y’all, the Gibson’s person was Spot! On! Despite its relatively nondescript appearance, this doughnut is fantastic! Delicious pound cake fried into a doughnut with just the right amount of glaze. The inside was barely sweet, as a pound cake should be. The bottom of the doughnut was baked a little more than the top, resulting in a lovely texture and a kind of creamy flavor.

This one is almost – or maybe more – tastee than the Old Fashioned (which will be getting a score adjustment in the future). I’ll have to do a side-by-side comparison sometime in the future.

Tastee score: TEN!!

Doughnut news: This week, from Cousin Sarah (who picked me up at the airport at 10:30 pm!), who sent me this photo of a Doughnut WALL! Tastee and beautiful decorating – the perfect combination. For those of you who are wondering, I would want a green wall:

wall2
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