Please Don't Pull a Krispy Kreme, Top Pot

"Top Pot Doughnuts" by Nerd's Eye View

We're doughnut lovers, but we've never been a fan of the light, airy, spun-sugar doughnuts that Krispy Kreme built its empire on. We're devotees of the solid, cakey, embody-the-word-pastry doughnuts hand-forged by Top Pot.

Even a non-fan like us, however, understands that Krispy Kremes taste best fresh. Not just fresh -- partially molten and direct from the fryer is more like it. If your Krispy Kreme doesn't taste like a hot sweet ball of goo, 90% of the charm is lost.

Who didn't understand that? Krispy Kreme. They expanded like gangbusters during the '90s, inspiring tons of people to try them. Unfortunately, they tried Krispy Kremes sold out of grocery stores or gas stations. If your doughnuts suffer when they're served even half an hour after they're cooked, how good can they possibly be a day or two after? Not very good at all, much to Krispy Kreme's chagrin.

So we're happy to hear that Top Pot's reach is expanding to match their reputation: By April 8, four of their pastries will be available in Starbucks stores in all 50 states. (Which four? Apple fritter, vanilla cake, glazed old-fashioned, and chocolate old-fashioned. Where's the cinnamon, Howard? Where?)

But we're also nervous. Top Pots last longer than Krispy Kremes, but the clock still starts running the moment each doughnut steps out of its deep-fat bath.

Whenever friends or relatives visit Seattle, we take them to Top Pot. When visitors ask where they should eat, we suggest Top Pot. We don't join a lot of retail cults, but Top Pot's been one of them. Top Pot sweeping the nation is great, in theory -- but we don't want to see them repeat the Krispy Kreme mistake, introducing millions of people to past-their-peak doughnuts, only to be met with a collective "meh."

Roll out the doughnuts, Top Pot, but for the love of all that's holey, make sure they're served fresh.