Doughnuttery

And is it not wiser for the stomach’s sake to replenish one’s interior with country boiled beef rather than with the wretched unsubstantials that city doughnutteries afford?

But speaking about hotels, hasheries and doughnutteries, Friend Cobb says: “I know all that there is to know about good hotels and bad hotels, about good food and bad food, about the cafeteria pie and the lunch-stand sandwich, about the dining-car oyster and the way station doughnut and of these last-named two I greatly prefer the latter, because the way station doughnut can withstand any climate, and the dining-car oyster cannot and does not, as full well the seasoned traveler knows.”

Today it is a road of […] doggeries, crab-meateries, doughnutteries, clammeries; […]

In these pictures, taken at Maxwell House’s doughnuttery on Broadway, Red barely scratches the surface.

Carlo looked as at the world of fallen man on the endless suburbs that passed for a city—[…] a doughnuttery; […]

If you like to cook, this no-frills recipe will make a big trayful for a fragment of their price at the local doughnuttery.

Landscape of withdrawn teashops, of shut / Pizzerias and doughnutteries, / Lavatories out of order.

As artisan “doughnutteries” pop up in all the hipster hubs around the globe selling ever more outlandish and Instagramable doughnut concoctions, I do believe there is still a place for a humbler and less neon-hued or sugar-drenched homemade version.