Food Porn: 10:30 P.M. at Bob's Donuts

(Waiting for fresh French crullers)

On a recent sweet tooth sating at Bob's Donuts on Polk, the lady manning the cashier told us that the best time to drop by on any given evening was 10:30 p.m. - when the batter meets the fryer. Curious to see if this truly was the case (as we'd seen varying times on Yelp), we made our way back to Bob's on Tuesday night, miraculously found curbside parking and wandered in just as the clock was striking 10:29.

And lo and behold, a minute later the batter was mixed before our hungry eyes. Soon a line was forming out the door for the first batch of French crullers - with the option of glazed goodness vs. chocolate or maple frosting. I opted for the maple, which melted upon contact with the fryer-fresh cruller, dripping decadently across the paper plate. My partner waited for the cake donuts (which we're told are usually prepared next), and enjoyed one covered in cinnamon.

See photos of the donut-making process below...

--Janine Kahn

Tick...tick...tick...

Mixed and ready for the oil.

Cake donuts floating around.

French crullers sitting in the maple and chocolate pans.

Maple cruller.

Coffee with your donuts.

Glazed.

Donut shop humor!

P.S. The staff tells us that the best time to come for a fresh fritter is 2 a.m.