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Sunday, October 17, 2010

Apple Cider Donuts: DePiero’s Farm


I was looking forward to the Daniel B’s Tour de Donut, but it landed on a weekend that I already had made plans. To make up for the lost donut adventure, I’ve decided to seek out apple cider donuts in the New York/New Jersey area. Specifically, Rockland and North Bergen County.

To start things off, I checked the bakery at DePiero’s in Montvale, NJ.


By the number of posts I’ve written about the place (not to mention some more in the works), it’s pretty obvious that I like it. Lots of fresh produce, good prices, Off the Hook Seafood, butcher on site… I could go on and on.

You’re lucky if you get some of these donuts fresh out of the fryer- I’m guessing first thing in the morning would be your best bet. Otherwise, you’ll find several trays of their apple cider donuts in the glass cases. Their ACDs are either coated in granulated sugar, white powdered sugar, and powdered sugar mixed with cinnamon. I stick to the regular granulated sugar coated donuts, because it gives that crunch I associate with ACDs.


The donuts were moist, and had a subtle cider flavor to them. Not bad. I was ready to give the thumbs up, when I spied a sign over by the ovens. On closer inspection, I saw that it was the directions to make the ACDs. They use a mix! And I don’t want to say definitely, but I think I saw the word “artificial.

That’s a shame.

Well, there’s always their sour cream donuts. Not to mention their cookies and cakes… they all look delicious. Here’s to hoping they aren’t artificial or straight from a mix.

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