Shipley Do-Nuts
Donut shop · Garden Oaks ·
Hot, fresh donuts & kolaches made to order all day long
Hot, fresh donuts & kolaches made to order all day long
"Founded in 1936, this Houston-based chain added savory kolaches to the menu in 1997 and today the item is a top product, "falling only behind its hot glazed doughnut," according to executive chef Kaitlyn Venable. Venable refers to the style as "Tex-Czech," and says the chain uses a yeast dough to create numerous kolache combinations with ingredients including sausage, cheese, jalapeño, egg, ham, and bacon. She preserves customers' skepticism while defending the offering: "Occasionally, we will get: 'It's not a real kolache!'" Venable says. "It's our version of it. It's delicious — please try it." Louisiana is now home to eight locations (the oldest in the state opened in Monroe in 1963), and the state ranks as the brand's No. 3 market behind Texas and Arkansas." - Megan Ulu-Lani Boyanton
"With more than 350 locations, this Houston-born chain has a fierce following for both its doughnuts and iconic sausage and cheese kolaches. Most recently, though, the doughnut shop has opted to switch things up. Starting in July, the chain launched a series of egg-filled kolaches, including an egg, cheese, sausage, and jalapeño kolache, which will be on offer through September." - Brittany Britto Garley
"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 ever-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." - chelsea thomas, gianni greene, julie takahashi
"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 Pause Unmute" - Chelsea Thomas
"I learned Shipley Do-Nuts is building a new 60,000-square-foot HQ at Cullen and Gulf Freeway on the site of a former minor league baseball field—called “our field of dreams” by its CEO—and the experiential space will include corporate offices, manufacturing, a restaurant, and a doughnut development center." - Adele Chapin
