The Dish
Plus: New eats at Lenox Hotel, what to order at Pammy’s, and Bostonians who skip their lunch breaks.
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Hey Boston!
I have an unfortunate confession to make: My first ever apple cider doughnut was consumed last year from a Trader Joe’s in Needham.
It was fine. But since that problematic moment a year ago, I’ve learned a lot about what makes this New England treat so special — especially after consulting with an expert.
The first memory of apple cider doughnuts for Alex Schwartz, known online as the Cider Donuteur, was as a kid at the Big E. It was love at first bite, becoming an annual activity each autumn for Schwartz. But in 2020, when we were all in desperate need of human connection away from the house, Schwartz made it a mission to try as many different apple cider doughnuts as possible.
What came of that was a social media following and a map that has nearly 7 million views, featuring more than 250 options of farms and bakeries to patronize for apple cider doughnuts.
As someone who clearly didn’t know their way around an apple cider doughnut, I got Schwartz on the phone for help. What makes one apple cider doughnut stand out from the rest?
Obviously taste and texture matter. But there was another factor that surprised me, one Schwartz said carries about as much weight as the actual taste of the doughnut: location.
For example, I had made a much-improved consumer decision the day of my interview with Schwartz when I chose to eat Red Apple Farm doughnuts from the Boston Public Market. They were hot and fresh and basically met all of the flavor profile requirements Schwartz mentions in my story. But I had made one fatal flaw (one that I couldn’t help, to be fair).
“Where did you eat it?” Schwartz asked. I could see where this was going, that my answer of “at my desk, checking emails” would not be good enough.
According to Schwartz, there’s nothing better than eating a great doughnut in a picturesque environment (think: surrounded by fall foliage, an orchard, flannel shirts, etc.), which is why they always encourage folks to choose a farm stand over a bakery for the best experience.
“You can get out in a car to an orchard and have that fall outdoor apple-picking moment. The doughnuts are just going to taste better by definition.”
Schwartz left me with more great tips and their favorites so far, which include options close to Boston and as far as Maine. Before the season ends, you’ll definitely want to check out their recommendations.
But for now, I’ll leave you with our solid reader picks from last year (which includes a map!): Bolton Spring Farm, Carver Hill Orchard, and Smolak Farms are a good start.
For your reading list
- 🏨 Lenox Hotel is revamping its 3 on-site restaurants
- 😋 Here’s what to order at Pammy’s in Cambridge
- 🗳️ Mass. isn’t the only state discussing the tipped minimum wage (TIME)
- 🥪 Did you skip your lunch break today? Apparently in Boston, you’re not alone (Boston Globe)
For your calendar
What I’m eating this week: Junebug’s Clam on the Cob Pizza
There’s space in my heart (and at least once a week in my fridge) for a classic pizza like pepperoni or cheese, good classics are plenty in Boston. But for a pizza that wows — which is literally what I said when I ate this one — I go to Junebug. The way they incorporate locally-sourced ingredients into their always-changing menu of wood-fired pizzas is for the adventurous eaters as well as the passionate veggie lovers. This late-summer ‘za was still available in October when I went, but in case it isn’t, I’ve always gotten great recommendations from their staff.
Thanks for stopping by!
I’d like to know: I’m guilty of skipping my lunch break or eating lunch at my desk, too, just like that ezCater survey suggests. But when you’re not packing a lunch or grabbing a quick bowl from a chain, what are your favorite local businesses to grab lunch during the work week? Email me at [email protected] with your delicious suggestions.
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