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Here’s where to get some great doughnuts in Rhode Island

Donut or doughnut? However you spell it, bakeries in the state have plenty of sweet (or savory) treats to offer

Oliver Buzzelli glazes his doughnut creations.MAGGIE SHANNON/NYT

Dear scones, eclairs, and croissants: move over.

The month of June is for our childhood favorite, the morning delight, the treat that makes it necessary to have more than just a bite: the doughnut. Whether it’s old fashioned, drizzled with a sugary glaze, or stuffed with jelly or cream, Rhode Island’s bakeries are known to “go big.”

June 2 is National Doughnut Day — or National Donut day, if you prefer. But June in general is a perfect time take a trip to one of these bakeries for something unique.

Over-the-top specials at PVDonuts

PVDonuts say they aren’t the “typical donut shop,” and they proudly go over the top. They opened in 2016, and are known for introducing brioche-style doughnuts to the New England food scene. Every month they offer a new menu with seasonal offerings and doughnuts that could range from fluffy cake to edgy, pâte à choux-based batter crullers. This year, try the Phish Food doughnut, a chocolate malt glaze doughnut with fluff, caramel swirls, and chocolate fish. Or the Banana Split special, which is a brioche stick with vanilla pudding filling topped with hot fudge, whipped cream, chocolate chip cookie crumble, bananas, and more.

Pro tip: PVDonuts is relocating to 158 Wickenden St. in July, after their owners said they could not come to a financially sustainable agreement on a lease renewal for their storefront on Ives Street. Through the month of June, they’ll be serving serving some favorites over the years.


PVDonuts, 79 Ives St, Providence;

Blueberry Lemon Basil at Knead Doughnuts

When it’s cold, opt for the Knead Doughnuts’ brown butter pecan donut, which is brioche coated in a brown butter glaze and rolled in toasted pecans. Their brioche dough is takes a full 24 hours to ferment and is made with fresh yeast, butter, and real vanilla bean.


But when the sun is shining and it’s June, try the blueberry rhubarb fritter. Pieces of their brioche dough are chopped with blueberry rhubarb compote, then finished in a fresh blueberry glaze. Or their blackberry crumble brioche doughnut. It’s rich, dense, finished with a cinnamon oat crumble, and has a back note of vanilla bean with a soft interior.

Pro-tip: Knead is expanding their operations again and its owners are finishing construction on a new store on Smith Street in the Elmhurst neighborhood.

Knead Doughnuts, 135 Elmgrove Ave, Providence; 55 Cromwell St., Providence, 333 Main St., East Greenwich, R.I.; 16 Broad St., Westerly

Maple Bacon at Glaze ‘n Daze

Glaze ‘n Daze does the classics, but they also offer specials where they top buttercream-coated doughnuts with cereals like Fruity Pebbles or Cinnamon Toast Crunch. Their apple fritter doughnut has chunks of chopped apples mixed into the dough and is topped with a honey glaze. Or try their creme brûlée special, which is a vanilla pastry cream puff with caramelized sugar torched all around the perimeter.

While bacon has seemingly made it to nearly every eatery at some point in the last decade, this shop serves a doughnut decked with a maple-brown sugar buttercream and salty, crispy, thick-cut bacon bits peppered on top. No sprinkles necessary.

Glaze N’ Daze Donuts, 39 Greenville Ave, Johnston, R.I.;

Donut Cakes at Allie’s Donuts

You’ve likely never seen so many sprinkles loaded onto a single doughnut until you’ve had Allie’s Donuts. It’s a family owned bakery, run by women, that’s been around since 1968, and they still know how to pack a punch.


But the real treat is their doughnut cake, which is loaded with frostings, arranged in nearly any shape, and covered with toppings.

Allie’s Donuts, 3661 Quaker Lane, North Kingstown, R.I.;

Alexa Gagosz can be reached at Follow her @alexagagosz and on Instagram @AlexaGagosz.