9th and Hennepin’s Fried-to-Order Doughnuts Reappear at Farmers Markets | Eater Seattle

"A few years after a failed Kickstarter derailed plans to open a late-night, fried-to-order doughnut bar on Capitol Hill, I watched Justin Newstrum’s 9th and Hennepin resurface as a booth at farmers markets (Sundays on Capitol Hill and Saturdays in South Lake Union) and begin selling fritters, crullers, brioche thumbprints, and cake doughnuts topped and filled with seasonal flavors like blackberry-raspberry, verbena sugar, and strawberry compote at venues including Bar Ciudad and Badwill’s new biweekly Georgetown market. I note that Newstrum — a veteran of the now-defunct Crave and a former executive chef of Portage Bay Cafe who held pop-ups in 2014 and briefly planned a Capitol Hill space and a permanent pop-up at the Capitol Hill Bauhaus — is deliberately building a client base through at least a year of market appearances before trying again to secure a permanent home, and that he’s committed to working with local, seasonal ingredients (potatoes for raised and cake doughnuts; summer berries and cherries for jams; pumpkins, butternut squash, quince, apples, and pears for fall fillings) to deliver hot, made-to-order doughnuts discovered via Facebook and Instagram." - Adam H. Callaghan