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Spudnuts has been around for a long time. And by long time, I mean when velociraptors used to hunt small wild pigs and T-Rex’s ruled the United States. In other words, Spudnuts has been open since 1969 at 309 Avon Street. It has kicked so much ass in the last 40 years or so, in fact, that both Krispy Kreme and Dunkin’ Doughnuts left town.
The late Richard Wingfield, the shops owner until 2005, created an warm, neighborhood atmosphere for which he was famous. Spudnuts, much like Staples Barbershop, stands as an icon of old school Charlottesville. Its white haired clientele sit at the corner table to share stories, talk and gossip. You feel way young and like a newbie in town (even if you’ve lived here a LONG time).
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The doughnut has a distinct feel to it. Maybe it’s the off white glow of the lighting, the smooth colors of the furniture and decor, or maybe it’s just the people. Spudnuts feels eternal, in a good way. The menu, with its giant Pepsi logo reminds you that this place is about doughnuts, no more, no less. I can’t really explain the feeling; you have to go there and experience it yourself.
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The doughnuts aren’t herded on a metallic conveyor belt of hot steamy fat. The doughnuts aren’t brought in from some factory 2 minutes off of 81. No, these doughnuts are made here, by hand, every morning, for your enjoyment. I’m not sure how early a doughnut baker needs to wake up, but I’m happy that he/she went through that pain, because I’m enjoying the pleasure.
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The doughnuts, as you can see from this picture are made from real ingredients. They actually have a structure that is reminiscent of bread. Who would have thought? They don’t dissolve in your mouth like Krispy Kreme, but they do have a sweet chewy structure to them. They aren’t overly sweetened, but have just the right amount of sugar. And… you don’t feel sick or chemically inebriated like you do from other “chain” doughnut places.
The people are always warm and inviting. It’s hard not to go there too often.
I do wish they had a few more flavors, but between the standard glazed and the chocolate glazed, I’m very happy with everything and I hope Spudnuts lives on. Check out Still Life with Donuts for a more historic perspective.
[Pictures taken by Robyn Lee. Thanks for letting us use them!]
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the best thing about spudnuts is the magical aroma it gives off every morning. thats all the advertising they need to get me in there.
I love Spudnuts. Even if I only indulge twice a year or so, I just feel better knowing they exist.
Out of curiosity, does anyone know what fat they use to fry up their tasty treats (fingers crossed hoping it isn’t crisco but expected a big ole’ transfatty answer despite my pleas)?
Duck fat or truffle oil, obvi.
Thor, really nice job. Everyone, sorry about the triple-posting. Take your time.
Lurkers, please come out and comment today!
Check out:
http://theblognut.net/
….local turned Brooklyn-ite who has raved up the entire east coast about his favorite nut.
The cherry bearclaws at Spudnuts? Amazing. If I ate them as often as I’d like to, I’d need to buy two seats every time I flew commercial.
This was a chain of shops, I’m not sure if there are any left besides the Charlottesville store. Allegedly Potato Flour was the key ingredient, thus the name. Get a “Cherry Star”, CW Llad a local poet once did an ode to the cherry star in the C-Ville. (back when the c-ville was less self-important)
i love me some spudnuts. My favorite doughnut by far. I DO NOT want to know what’s in them. Please just let spudnuts be our mascot.
Eric Hurt made an absolutely hilarious mockumentary centered around Spudnuts a year or two ago. You can check it out here: http://spudnutsshow.com/. I’m usually a bit wary of little independent flicks, especially if they revolve around improv, but Eric is really talented and he got some really great local actors to make it all work (you will probably recognize a few familiar faces in there). Highly recommended.
Chris Hlad, that is.
those are beautiful doughnuts. i’ve wanted to go there forever but still haven’t. soon.
isn’t crisco transfat free now?
Kiss my sweet powdered jelly filled-ass…
I have a feeling oy or b’yo will gladly take you up on that
speaking of oy, where the hell is he?
Oy doesn’t post enough anymore. I want more Oy.Now.
He did offer to eat Lilith’s HoHo out earlier. Guess he went off and yanked himself into a jism coma at the mere thought of it all.
I forgot about the hoho comment, yeah, he’s passed out somewhere in the cream, er..I mean snow.
sorry – a microbial asshole and my immune system had a bet this week to find out if the phrase “coughing your lungs out” was hyperbole or not, using my lungs as the potential projectiles…
So far, hyperbole – but not by much.
/insert gratuitous sexual innuendo here, though between lilith’s creamy hoho and shenanigan’s jellied ass you’d think I’d have something….
Feel better, oy! Have a hot toddy (well, after you finish with lilith and/or shenanigan). Alcohol never hurt anyone. Alcohol is your friend.
thanks thatgrrl – and I would’ve stopped to say “hey” yesterday, but was on a mission to find food – my cupboards are completely bare. Went to rev soup hoping for some chicken noodle, but none was on hand – had me a ham/brie/apple crepe instead.
(fear not, though, bare only foodwise – have cases and cases of wine and half a bottle of scotch)
No worries, on yesterday, oy. You waved! Didn’t even extend the middle finger. I took it as a friendly gesture of greeting, so you’re covered.
Glad to hear that you at least have alcohol by the caseload. After all, alcohol cures germs. Purely medicinal.
Thatgrrl, you are here by my doctor!
Well under my care, you may not be cured, but you’re really having too much fun to care, 2of4!
omfg, i had three of these this morning. they are so fluffy and lovely. i loves.
@19 – buddy – I’ll so bring you some homemade chicken noodle to cure your ills. Just let me know. We’ve got the sickness in our house, too. So far, only one progeny sick, but cooking soup out the wazoo to cure the masses…
@30 bp, oy was sick 10 months ago. if he’s not feeling better by now, i don’t think chicken soup is going to do it.
oops, sorry, didn’t look at the date – soooo, offering just made chicken soup to whomever is feelin’ the chills, mon…