Nana’s… a Destination Doughnut

It’s been twenty years, at least, since I’ve had a doughnut as good as the cinnamon sugar sourdough at Nana’s Bakery & Pizza in Mystic. Made to order and served still too hot to eat in cinnamon sugar, chocolate, cardamom-Espresso or cacio e pepe, it might be the perfect way to spend a Sunday morning in Connecticut now that the tourist crowds have slackened off.  The 32 Williams St. waterfront location opens at 7 a.m., except on Wednesdays —  I wouldn’t blame you if you left off here and just drove over and tried one.

What makes a doughnut that good?

Leaving aside the matter of cake doughnuts, French crullers or pets-de-nonne – we’re talking yeast doughnuts here — as much as Krispy Kreme is a pinnacle of mid-century confection, wholly an expression of oil, white flour and refined sugar, Nana’s has a truly soulful flavor, more egg than yeast, crisp and cooked just until the dough is soft-set, with salty-sweet cinnamon sugar.

Nana’s James Wayman and Aaron Laipply make pizza, cookies and handpies, but start early and start first with a made to order doughnut. There’s always lunch.

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