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:
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:
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: