Knead Doughnuts

By / Photography By Christine Chitnis | March 07, 2017
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Classic doughnuts at Knead are made daily from scratch.

Made from Scratch, with a Touch of Nostalgia Added for Good Measure

There’s something deeply satisfying about a classic doughnut, with no frills, wacky flavor combinations or excessive toppings. Newly opened Knead Doughnuts in Providence has set out to create perfectly timeless classic doughnuts, made daily from scratch. Knead elevates even the most basic doughnut flavor with high-quality ingredients and creative touches. Their old-fashioned vanilla glazed doughnut features a sour cream–infused dough and housemade vanilla glaze, flecked with real vanilla bean.

Located on Custom House Street in Downcity, the shop has a modern, airy aesthetic and an open kitchen with a big glass window that allows patrons to watch their doughnuts being made. The building overflows with historical character, and although it proved tricky to work around the many historical elements during the construction phase, it was worth the trouble to preserve the gorgeous brass work, soaring ceilings and prominent windows. A large counter dominates the entryway and glass display cases showcase rows of tempting offerings.

Knead’s menu focuses on three types of doughnuts: old fashioned, cake and brioche, with chocolate and vanilla flavors always in rotation, as well as other unique flavors including Earl Grey, chocolate sea salt, brown butter toffee, passion fruit and seasonal filled doughnuts. Stand-outs include the Boston cream filled doughnut and the brioche dough cinnamon bun doughnut. The fritters are not to be missed; the raspberry flavor—made with chopped brioche pieces formed together with fresh raspberry and topped with raspberry glaze—is outstanding.

The team behind Knead Doughnuts has combined decades of experience in the Providence food landscape: Todd Mackey and Bryan Gibb co-founded Bolt Coffee, while Adam Lastrina served as the general manager at Seven Stars for 13 years, and Wetherley Rouleau honed her skills as a barista at Bolt and Seven Stars and as a baker at north Bakery and Ellie’s Bakery.

“We’re hoping to achieve timelessness; doughnuts that take us beyond a trend,” says Todd. “We want Knead to be a place where people can come every day to enjoy a simple doughnut done well.”

Knead Donuts
32 Custom House St., Providence, RI
Open daily, 8 am to 3 pm

The Knead team, from left to right: Wetherley Rouleau, Adam Lastrina, Bryan Gibb and Todd Mackey
Article from Edible Rhody at
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