Perk’s Donut Bar not only provides the perfect combination of the traditional coffee and donut, but actually allows customers to completely customize their order. This small authentic bakery has a very serene atmosphere, allowing the customer an ideal breakfast (or lunch or dinner, since Perk’s is open into the evening).
The baby blue walls and upbeat alternative music that plays throughout the restaurant give Perk’s a perfect good morning feel.
All donuts are designed precisely by the customer’s choice of glazes or icings, toppings and drizzles. Customers can enjoy a single donut or boxes of larger amounts ($7.25 per half dozen or $12.95 per dozen). Also available is Buddy Brew Coffee, which the customer can enjoy in many variations- lattes, espresso, cappuccino, etc.
For a traditional glazed donut with rainbow sprinkles and a donut with peanut butter icing and chocolate drizzle, the total is less than $3.00. The employee then diligently glazes, ices, sprinkles and drizzles the donuts, taking no longer than two minutes. The whole process is done behind a glass counter, and it is very evident that the employees are trained to design intricate and clean-looking donuts. Two professional-looking bakery goods are then packaged in front of the customer.
The peanut butter icing donut tastes fresh rather than a stale grocery store donut. The peanut butter icing is formed in a hard shell on the donut, but when it touches the mouth, it softens and melts into a perfectly warm peanut butter taste. The actual donut tastes like a funnel cake-fried, doughy and delicious. After about half of the first donut I’m almost full, which is an indication that customers do not need to purchase too many donuts to feel satisfied.
The second donut, with traditional glaze and rainbow sprinkles, is absolutely mouth-watering and satisfying. Perk’s Donut Bar not only provides a delicious version of the classic coffee and donut combo, but also serves as a comfortable, peaceful eating environment.
Bobby Gelter can be reached at Bobby.gelter@spartans.ut.edu.