Davis Donuts had been the go-to destination for donuts in Coeur d'Alene from the early 1980s until 2021, when its owners reimagined the shop into a restaurant called Breaking Bread Artisan Bistro.

The family continued to make their signature "Davsont" — fried croissant dough filled with raspberry, lemon or Bavarian cream — and a donut of the day, but the emphasis changed to panini, bagel sandwiches, soups and a handful of baked items. Coeur d'Alene had entered a donut drought.

That all changed on Aug. 1, however, when two new donut shops had soft openings — providing an excuse, as if we needed one, to wholly devote this week's Food section to fried-dough wonderfulness. (Read more about the second shop, Bvld Doughnut Co., on page 30.)

Donut shop kitchens have traditionally been the doma

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