Before leaving Maine, we stopped at The Holy Donut, a Portland treasure, and good enough to grace at least one of the thousand "best donut shops in the nation" lists. Are we sure glad we did.
Apparently these doughnuts are made with potatoes. This is what gives them such a soft, moist, bread-y texture. Who knew the humble potato would be the secret ingredient in the Best Doughnuts in the Land? (Well, I think they are the best...If I had to rank, I'd give them a 10/10. Al gives them an 8/10. This is pretty good: his highest ranked goes to the Doughnut Vault with "9.something/10". I suppose he hasn't found his Beatrice Doughnut yet.)
This was our selection: an old fashioned, a chocolate sea salt, a berry cannoli, and a holy cannoli. Oh, the deliciousness. Rich, yet light. Sweet, yet mellow. Perfect combinations of flavors that sent us reeling from their freshness. Yum yum--they were truly exquisite. I really can't bear to think about them any longer.
Don't mock us for how many we ate. There were three of us (Evangeline basically ate two herself), and we did go straight from the doughnut shop to the airport. The only thing to make you even the least bit happy about cramped legs for four point five hours is the fact that you might have four of the most delicious doughnuts in the world, and definitely the best snacks on the plane.
Next time we're in Maine, we just might have to go in and buy the whole shop.
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