A Glazed & Amused thread
Three states, three potatoes, no connection whatsoever.
In three separate parts of the country, bakers independently arrived at the same idea: put potato in the donut. Maine, Mississippi and Idaho, with no shared lineage between them.
Potato gives the crumb a denser, moister texture that keeps longer. The convergence is the story — this is not a trend that spread. It is the same good idea, had three times.
Not a trend that spread. The same good idea, had three times.
City-level positions. There is no route here — look at the gaps.
Rolling out the map…
1,370
miles apart
Portland, ME → Ocean Springs, MS
1,750
miles apart
Ocean Springs, MS → Boise, ID
2,270
miles apart
Boise, ID → Portland, ME
Straight-line distances, rounded. Nobody is driving this.
Portland, ME
Maine potatoes go into every donut, giving the crumb a dense, moist texture.
The Park Avenue and Commercial Street shops draw the lines; Scarborough and Brunswick are the locals' workaround.
Known for: Dark chocolate sea salt, maple bacon and Maine blueberry
Ocean Springs, MS
Making donuts from potato flour since 1960 — lighter and airier than Maine's version.
Now a family operation several generations deep, in one of the prettiest downtowns on the Gulf Coast.
Known for: Potato-flour donuts and meringue-topped filled donuts
Boise, ID
Gluten-friendly donuts made with Idaho potato flour, alongside vegan raised donuts.
Started in a garage in 2012 with invite-only donut speakeasies, moved to the farmers market, and now occupies the historic Idanha Building at 10th and Main.
Three states, same idea, no contact between them. Makes you wonder what your town figured out on its own.
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