Firecakes, the newest addition to the fluctuating donut scene from La Madia owner Jonathan Fox, will open its doors either late this month or early next. Among five core donuts, the signature item will be a yeast Tahitian vanilla glazed, in addition to two or three rotating seasonal donuts, according to Fox. At 550 square feet there's ample space to nibble and watch the baking magic through a partially-open kitchen. Hours will be 7 a.m. – 1 p.m. daily, plus weekend nights from 9 p.m. until they run out of fried doughy goodness. And there will be coffee and fresh-squeezed OJ.
"People are always going to like donuts, they're never going to go away," Fox says of the trendy donut scene. "If you create a great one, you should be able to make a success out of it." We're not doubting him.
· All Coverage of Firecakes [~ECHI~]