Shipley's Do-Nuts

Opened in 1936, the Ella and 34th location of Shipley’s (often called “The Original Shipley’s” by its fanatics), is the modern Texas-style kolache blueprint. While the sausage-to-bread ratio here leans heavily on the bread side, the dough here tastes unlike anything else on the list. It’s sweet, creamy, and squishable with an every-present thin layer of baking flour. Hot ones pull apart as though gently glued together. Somehow the cheese permeates every millimeter of sausage. Also watching kolaches get pulled from giant labeled warming drawers feels like being given a gift, especially after waiting in this location’s very long line.

photo credit: Liz Silva

photo credit: Liz Silva

photo credit: Liz Silva

photo credit: Liz Silva

photo credit: Liz Silva