Larry Rosenblum, the founder of Spread Bagelry who introduced Montreal-style bagels to Center City fourteen years ago, has now ventured into baked doughnuts with his new shop, Ringo Coffee & Donuts, writes Michael Klein for The Philadelphia Inquirer.
Rosenblum’s latest venture opened in February in Point Breeze. Instead of frying donuts, the shop puts its own spin on it by baking pancake doughnuts in a device similar to a waffle iron. Customers have a choice of sweet and savory toppers, including Blueberry Lemon Tango, Mama’s Apple Pie, Jalapeño Cheddar Fondue, and Southern Turkey Sausage Gravy.
Another tempting option is the G’Ringo breakfast sandwich, featuring eggs, cheese, and a choice of bacon, turkey bacon, or turkey sausage. These all get stacked on two doughnuts and grilled on a panini press, before being finished with a drizzle of butter maple syrup.
Pizza lovers can also indulge in the Rizzo, a doughnut variation topped with cheese and Italian seasonings.
However, there is a bit of a learning curve for patrons.
“They think they’re going to walk into a bakery and there will be doughnuts in a bakery case,” said Rosenblum.
Instead, the doughnuts are pre-baked and topped to order.
Read more about Larry Rosenblum and his newest venture with Ringo Coffee & Donuts in The Philadelphia Inquirer.
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