Our not-so-secret ingredient? Potatoes.
Unlike regular doughnuts, Spudnuts are made with potato flour instead of wheat flour. What does that do? It makes them:
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Lighter
...without losing that perfect chew.
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Fluffier
....like biting into a cloud, but better!
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Softer
...because potato flour just retains moisture better.
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Crispier & More Tender
...it's not a paradox...it's the best of both worlds!
It’s a little trick that’s been blowing minds since 1948, when brothers Al and Bob Pelton figured out that potatoes weren’t just for fries and Thanksgiving dinner—they were the secret to the best breakfast treat on the planet.
Don't call it a doughnut!
Call them legendary, call them breakfast perfection—just don’t call them doughnuts.
Why? Because regular doughnuts rely on wheat flour, while Spudnuts use potato flour, creating a lighter, fluffier, and more flavorful experience. Where doughnuts can be heavy, dry, or overly sweet, Spudnuts deliver a delicate crisp on the outside, a pillowy-soft inside, and a perfect balance of flavor—without the grease overload.
Same recipe. Same process. Same Spudnut magic.
Some things change over time. Spudnuts don’t.
We still make them the exact same way—by hand, from scratch, every single day. The longtime bakers who learned the process decades ago are still rolling, cutting, and frying them to perfection. Because when you’ve got a recipe that’s been winning hearts for 75+ years, you don’t mess with it.
Better than a doughnut? You bet.
We’re not saying doughnuts aren’t great. We’re just saying Spudnuts are better.
You could argue. Or you could just take one bite.
(And if you need a second bite for confirmation, we get it.)
