Landline Doughnuts & Coffee Menu

Seasonal changes each month - usually has a special topping/sprinkle added.

We use unsweetened Guittard chocolate - no soy - no nuts - made in a facility that does NOT process nuts. We do this so we can add the amount of sugar, butter and milk that we want to make the perfect dark chocolate glaze.

Add crunchy sprinkles to our chocolate doughnut. Sometimes seasonal.\r\nWe use unsweetened Guittard chocolate - no soy - no nuts - made in a facility that does NOT process nuts. We do this so we can add the amount of sugar, butter and milk that we want to make the perfect dark chocolate glaze.

Cinnnamiiiniiinin\r\nSugar - our second best seller. Reminds people of doughnuts grandma used to make. Also tastes like a churro.

We cut up our doughnut dough into small pieces - add in chopped apples, cinnamon and sugar. Sometimes when we run out, we'll use blueberries.

Sometimes the Homer (Strawberry Quick glaze with sprinkles), sometimes fresh Strawberry. Always delicious.

Fragrant Java Glaze - made with Ozo espresso roast coffee. Chocolate drizzle and mini chocolate chips.

Blueberries, raspberries and black berries are pureed and made into a bright purple/pink glaze - packed with berry flavor.

Pieces of our potadough are mixed with brown butter glaze, cinnamon & sugar and baked in a muffin tin. This makes a single serving pull apart bread. Topped with a cream cheese frosting and rainbow sugar.

Our Vegan doughut takes our regular dough - replaces eggs with flax, buttermilk with oatmilk, butter with canola oil and adds pumpkin. It is fried in the same canola oil that our non vegan doughnuts are fried in. We filter that oil every day and change it every 3 days. We always have cinnamon sugar, often Chocolate and others.

Organic one hundred percent pure maple syrup is used to make our maple glaze.

Our maple glaze is made with organic. 100% pure maple syrup. We add chopped up cooked bacon to the top - a sweet and salty sensation.

Whipped cream cheese is covered in Everything Bagel seasoning including garlic, onion, poppy seeds, sesame seeds - and more.

We use a bison huckleberry sausage and wrap it in strips of our potadough and bake it to a golden brown. Can be left cold to take home or heated up,

We grow the rhubarb and use fresh strawberries to make a sweet/tart glaze. Then we add a baked pie crumb around the edge. Available mid-june to mid-july

This is for a mixed dozen doughnuts - does not include vegan, fritters, monkey bread or any premium doughnut. If you want those things - order separately.

Cup of one dozen cinnamon sugar doughnut holes.