Huckleberry Doughnuts ($3.50)
These cake doughnuts star juicy huckleberries imported from Oregon. The berries are used in both the glaze and the doughnut batter. This flavor is one of the standard varieties, meaning you can get one any day (unless the shop is sold out at the time you visit).
Black Velvet Doughnut ($2.75)
The rich, dark tone of this doughnut is thanks to dutch processed black onyx cocoa—the same type used in Oreo cookies. On top, there's a thick coating of sour cream glaze and a petal plucked from Chi-Lin's rose garden.
A freshly fried batch of doughnuts goes for a dip in vanilla glaze. The shop's kitchen is visible from the shop floor, so you can watch bakers in action while you make your selections.
All doughnuts are cut one at a time, by hand.
Yeast doughnuts hang out on sheets to puff up before frying.
Doughnuts are fried in palm shortening.
Raised Chocolate Dougnuts ($3)
A classic doughnut is classed up with crunchy Valrhona chocolate pearls. Another similar version swaps out the pearls for a sprinkling of sea salt.
Apricot Creme Fraiche Doughnut ($3.50)
This gotta-try doughnut starts with a light, springy yeast doughnut that's dipped in a vanilla glaze, topped with a seasonal fruit compote (in this case, apricots) and finished with a fluffy topping of crème fraîche and pistachios. Need something to wash it down with? Try a bottle of the shop's house-made soda, made with excess fruit compote.
Maple Bacon Doughnut ($3.50)
Light yeast doughnuts get dipped in a maple syrup glaze and topped with crisp shards of Niman Ranch bacon.
The Sidecar Doughnuts Crew
Chi-Lin, Sumpter, Brooke, and Willa, the shop's "official mascot".