Guide to the perfect apple cider donut

The Dish

MORE: New food at the Lenox Hotel, what to order at Pammy’s and Bostonians skipping lunch breaks.

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Hey Boston!

I have a sad confession to make: The first time I had an apple cider donut was at Trader Joe’s in Needham last year.

It was okay. But since that problematic moment a year ago, I’ve learned a lot about what makes this New England delicacy so special, especially after consulting with experts.

For Alex Schwartz, known online as “Cider d’Anouteur,” his first memory of apple cider donuts was at the Big E’s as a kid. I fell in love with it at first bite, and it has become an annual fall tradition for Schwartz. But in 2020, when we were all away from home and in desperate need of human connection, Schwartz made it his mission to try as many different apple cider donuts as possible.

The result was a map with social media followers and nearly 7 million views showing more than 250 choices of farms and bakeries to buy apple cider donuts.

Clearly not knowing how to make apple cider donuts, I called Schwartz for help. What makes one apple cider donut stand out from the rest?

Obviously taste and texture are important. But there was another element that surprised me. Schwartz said location is just as important as the actual taste of the donuts.

For example, on the day of my interview with Mr. Schwartz, when I decided to eat a donut from Boston Public Market’s Red Apple Farm, my consumer decision-making improved significantly. They were spicy and fresh, and basically met all of the flavor profile requirements that Schwartz mentioned in my story. But I had one fatal flaw (which, to be fair, was out of my control).

“Where did you eat?” Schwartz asked. I see where this is going and that my answer of “I’m checking email at my desk” isn’t enough.

According to Schwartz, there’s nothing better than eating delicious donuts in a picturesque setting (surrounded by fall foliage, orchards, flannel shirts, etc.). That’s why Schwartz encourages people to choose farmers markets over bakeries. Best experience.

“You can get in your car and go to the orchard and have an apple-picking moment outdoors in the fall. Naturally, the donuts will taste better.”

Schwartz has left me with great tips and favorites so far, including options from near Boston to Maine. Be sure to check out our picks before the season ends.

But for now, I’ll leave you with solid recommendations from last year’s readers (maps included!): Bolton Spring Farm, Carver Hill Orchard, and Smolak Farm are good starts.

for reading list

• 🏨 Lenox Hotel renovates three on-site restaurants
• 😋 Here’s what to order at Pammy’s in Cambridge
• 🗳️ Massachusetts isn’t the only state debating tipped minimum wage (TIME)
• 🥪 Did you skip your lunch break today? Apparently you’re not alone in Boston (Boston Globe)

on your calendar

What to eat this week: Junebug’s Clam on the Cobb Pizza

There’s room in my heart (at least once a week in the fridge) for classic pizza like pepperoni and cheese, and Boston has plenty of delicious classic pizza. But for great pizza, as I said when I literally ate this, I go to Junebug. The way we incorporate locally sourced ingredients into our ever-changing wood-fired pizza menu is perfect for adventurous eaters as well as passionate veggie lovers. This late summer “za” was still available in October when I went, but in case it wasn’t, I’ve always gotten great recommendations from the staff.

Thank you for stopping by.

— Caitlin Umholtz

I want to know: As ezCater’s research suggests, I too am guilty of skipping lunch breaks or eating lunch at my desk. But when you’re not preparing lunch or picking up a quick bowl at a chain restaurant, email What are some local places you recommend for lunch on a weekday? [email protected] With your delicious suggestions.

Caitlin Umholtz

Food/Restaurant Reporter

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Caitlin Umholz covers food and restaurants for Boston.com. Caitlin is also the author of the weekly food newsletter, The Dish.

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