Photo by Anne Brink
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When I was growing up, the closest Krispy Kreme was on the Gulf Coast, three hours away. I wouldn’t say we traveled there just for the pastries, but if you’ve seen the “beaches” in Gulfport, you’d know we weren’t there to frolic in the non-existent surf. Looking back, I can’t recall why we ever went to the coast. It’s not like we couldn’t get tacky souvenirs and sunburns at home. But I digress.
I can’t remember eating my first Krispy Kreme, but I’m pretty sure the heavens parted and angels sang in chorus. Biting into that melt-in-the-mouth confection of fat, sugar, and dough, I may well have swooned. After that, all other donuts might as well have been rice cakes. Ok, not really. But I sure did love Krispy Kreme.
Photo by Lori Federico
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The best thing about Krispy Kreme is their neon “Hot Now” sign, when it’s on. Seeing as donuts are typically made long before sunrise, where else am I ever going to get a hot, fresh one? Ok, yes, I could make one myself, if I could ever figure out how to dispose of used cooking oil.
After I left Mississippi, they opened a Krispy Kreme in Jackson, where you can not only get donuts hot and fresh, you can watch them being made. The donuts float along a little river of oil, travel through a waterfall of icing, and ride a conveyor toward a Krispy Kreme worker ready to box them up. If I recall correctly, they’ll even let you pluck your own donut off the conveyor. It’s like a low-rent version of Willy Wonka’s Chocolate Factory. Sadly, no oompa loompas.
Photo by Scott Ableman
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So I left Seattle (not solely over the Krispy Kreme issue, but it did factor in…). When I came back in 2002, lo and behold there was a Krispy Kreme within driving distance. Hallelujah.
I now live just a few miles from a Krispy Kreme, and while I will occasionally swing by for an original glaze, I have to say my infatuation with them has been steadily eroding over the last few years. I’m now inching closer and closer into cake donut territory.
Sadly, the nearest Top Pot is fifteen minutes away…
What’s your favorite Krispy Kreme variety?
stuff southern people like 
I would KILL to be able to get my hands on KK’s up here in Massachusetts. Sadly, the closest one to me was in the World Trade Center. Dunkin’ Donuts started in MA so that’s all you can get here. At least with KK’s they stay fresh for a while. All the sugar must be a good preservative. DD’s get rock hard after one day. But I live for my vacations to Myrtle Beach — we go through at least 5 dozen for six people every year. Hubby and nephew love the chocolate frosted one but I love the plain old glazed, or the krullers. Long Live Krispy Kreme.
I never did care for Dunkin Donuts, although I do have a soft spot for the “time to make the donuts…” guy.
If you put an original glazed KK in the microwave for about 10 seconds or so, it’s almost as good as a “hot now” one.
I love, love, love Krispy Kremes! I didn’t understand how good a fresh KK donut was until I came back to Florida in 2007. I don’t eat any other donuts; they just don’t do it for me. Luckily, I’m not too close to a KK; I’d be soo much heavier. Love this post. 🙂
Back in the bad old days (before KK made it to Seattle), I had a friend bring a couple from MS in her carry on. They were smushed and a day old, but still better than any other donuts around.
Oh my the Darling of Winston-Salem, NC (also where texas pete hot sauce is made) Krispy Kreme!!! I definitely need to send you a care package! I will toss in the Bojangles, Cheerwine, and what about your stand on pork rinds?? I am not talking the store kind I am talking straight out of the Flea Market style with Home seasonings…..
I’m sort of ashamed to admit (but not really) that I’ve never actually eaten a pork rind.
The other day I was in an international-type grocery store and I ran into something downright frightening: a bag of pork rinds that appeared to be one giant rind. Like the whole pig in one plastic bag. Weird.