First Look: Bogart's Doughnut Co. hosts grand opening tomorrow in south Minneapolis

Categories: Now Open

IMG_6659.jpg
Hannah Sayle
A dozen Bogart's blessings

Take one part buttery brioche dough and one part disenchanted attorney looking for a career change and you have the recipe for Bogart's Doughnut Co., a new fried sweets spot at Bryant and 36th.

What started as a Kingfield Farmers Market stand three years ago has blossomed into a charming (and tiny) doughnut shop that will host its grand opening tomorrow. Did we mention the brioche dough?

See also:
Top 10 donuts in the Twin Cities

IMG_6596.jpg
Hannah Sayle
Bogart's Doughnut Co. will host its grand opening tomorrow

"Brioche dough is basically bread dough enriched with a lot of eggs and a lot of butter," says Bogart's owner Anne Rucker. "I actually start mine with a sponge which not every one does. It gives it kind of a yeasty flavor. I started tweaking my recipe and came up with this really great doughnut that people seemed to like."

IMG_6600.jpg
Hannah Sayle
Bogart's owner Anne Rucker

The brioche doughnuts come in four varieties: the original brown butter glazed, a sugar-dusted Nutella-filled, a French-style vanilla bean buttercream-filled that offers a more custardy interior than a typical frosting-filled doughnut, and a plain raised glazed. Rucker is also frying up cake doughnuts in chocolate and lavender as well as a Pershing, a fried cinnamon roll infused with cardamom.

IMG_6601.jpg
Hannah Sayle
Kara McElhinney fills the brioche donuts with vanilla bean cream

The menu is fairly pared-down for now, which is to be expected with Rucker's time-consuming baking methods. Brioche dough takes about 12 to 18 hours to make, so Rucker is keeping things as simple as possible.

IMG_6687.jpg
Hannah Sayle
Vanilla bean donut

"It's a dough that once you have it the day of, there's a finite amount," Rucker says. "My space is small now so I'm experimenting with how much dough I can make at one time. For now I need to keep it manageable. I'm just going to fry them up in the morning and sell until they're gone or until about 1 p.m."

IMG_6587.jpg
Hannah Sayle
Behold: The doughnut menu, simplified.

The Bogart's name comes from Rucker's great aunt, Esther Bogart, who taught her how to bake at an early age. Rucker started a food blog several years ago called Bogart Loves and carried the name with her to the farmers market stand and now to her brick-and-mortar shop. Of course, with all this emphasis on her dough, it's no surprise Rucker opted for the old-timey spelling of doughnut.

"My dough is a little different from what's in regular 'donuts,' so i just figured why not pay homage to the dough in the doughnuts?"

Bogart's Doughnut Co.
904 W 36th Street
Twitter and Facebook



City Pages on Facebook | Hot Dish on Facebook | Twitter | e-mail us



Sponsor Content

My Voice Nation Help
26 comments
iain.stjames
iain.stjames

at $3 a doughnut...let's see that is about half the current minimum wage...she is gonna be rich in no time.Unless since she is so small she can not keep up with demand...nothing worse than going to a place over and over again and they are outta stuff. Not to mention no seating and no parking...does she really think people will support her by walking there in Jan Feb And March? You have OUR Kitchen and GiGi nearby...hope she can make it. Also hope she bought the building. The owners screwed the last tenant (there for ten years) by not having the place up to code. I do hope they work out as I have had her product but think not having seating in a doughnut shop is bad business. Even Isle Buns has a few indoor and outdoor seating, but they also have immense foot traffic. She is right plumb in the middle of WAlker old Folks area..a lot of that population cant eat this product let alone afford a $3 doughnut

iain.stjames
iain.stjames

at $3 a doughnut...let's see that is about half the current minimum wage...she is gonna be rich in no time.Unless since she is so small she can not keep up with demand...nothing worse than going to a place over and over again and they are outta stuff. Not to mention no seating and no parking...does she really think people will support her by walking there in Jan Feb And March? You have OUR Kitchen and GiGi nearby...hope she can make it. Also hope she bought the building. The owners screwed the last tenant (there for ten years) by not having the place up to code. I do hope they work out as I have had her product but think not having seating in a doughnut shop is bad business. Even Isle Buns has a few indoor and outdoor seating, but they also have immense foot traffic. She is right plumb in the middle of WAlker old Folks area..a lot of that population cant eat this produc let alone afford a $3 doughnut

Jonathan Ceballos
Jonathan Ceballos

Kaily Ceballos Gonzalez this is a block away from us!!! Let's gooooooo!

Hillary Beccue
Hillary Beccue

Had no idea that the accurate spelling of doughnut was also the "old timey" spelling. I'm in love already! When we go when we go!?

Anne Johnson
Anne Johnson

Dan Bogart ...tell them your dad owns the company and they'll give you free donuts

Elodie Lee
Elodie Lee

Attn: Jaewon Hwang Smith Kate Piotraschke & Hillary Beccue !!!

Jarrett Allen
Jarrett Allen

Haley Peterson!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

Amy Parsons
Amy Parsons

So excited for her! I drooled over her blog for a long time.

Mc'Real Dtj
Mc'Real Dtj

What doughnot company has ever lasted past 2 years?? good luck and see you fat asses in debt

Daniel Leutgeb
Daniel Leutgeb

Went this morning, every type of donut they had . The brioche ones are the best!

Patrick Rideau
Patrick Rideau

Je me rappel cette plaisanterie avec Rachel " my job is eating of doughnuts ;-) ....

Cody Raisch
Cody Raisch

so wait, some places have a "grand opening" after they've been open for a while. is that the case here? need a donut, stat! lolol

Jodi Miller
Jodi Miller

Dennis Bauer, so you can stop easily right by work and get some doughnuts before you leave us.

MicheleBachmann
MicheleBachmann topcommenter

Doughnuts?  I don't think Minnesotans will enjoy ethnic food.  

Now Trending

From the Vault

 

Loading...