The flavors at Dynamo are interesting, but they thankfully keep their eye on the ball, never sacrificing flavor for originality.
Passionfruit Milk Chocolate ($3)
A tart passionfruit glaze lightly rolled with nuggets of milk chocolate. This was my favorite flavor (I've got a thing for passionfruit).
Meyer Lemon Huckleberry ($3)
Like a tarter, wilder cousin of the blueberry, huckleberries make for great glaze, especially when paired with orange-scented Meyer lemon.
One of the more traditional of the bunch, it's got a vanilla glaze with big flakes of well-toasted coconut.
Lemon Thyme ($2)
We really wished that you could taste more of the thyme here, but the lemon glaze was tangy and sweet without being cloying.
Chocolate Rose ($3)
The first of three chocolate-based flavors. Overall, they weren't as good as the plain doughnuts, bordering on slightly heavy. The rose flavor was muted as well.
Maple Glazed Bacon Apple ($3)
The bacon craze may be over, but that doesn't make it any less delicious. Crunchy bacon is applied tastefully here, providing a nice salty-sweet balance.
Chocolate Star Anise ($2.50)
Again, the chocolate overwhelmed the star anise to the point that we couldn't detect it. Still, if you like your doughnuts dense and fudge-y, this one is for you.
Spiced Chocolate ($2.50)
Finally—some spice flavor shows through! This was the most interesting of the three chocolates.
Vanilla Bean ($2)
A simple vanilla bean-flecked glaze allows the doughnut to really show through, and it's a fine doughnut indeed. Yeasty, puffy, and light, with just the right level of sweetness and chew.
Molasses Guinness ($3)
It's got the rich flavor of a brown sugar cookie with a moist, cake-like crumb and just a hint of malty Guinness.
Caramel de Sel ($2)
Rich, sticky caramel glaze may not be for everyone (it really gums up your teeth), but I'm a sucker for salty desserts. I could have used even more fleur de sel on top of mine.
Lemon Sichuan ($3)
The only stuffed doughnut offered today, and it's a flavor that you don't think should work. But it does. A light hand lends the lemon curd filling an ever-so-gentle aroma of camphorous Sichuan peppercorns.