The door pushes back with a soft groan,
and the air is sugared brine,
half bakery, half tidepool.
Glass lamps shaped like jellyfish hang above,
their glow steady, not quite natural.
The menu glints in chalk dust,
part joke, part warning,
a dare scrawled in sugar.
House Specialties — Today Only:
Seaweed & Salted Caramel Ripple -
kelp flakes tangled into sticky sweetness.
Beetroot & Black Garlic Glazed -
a purple-red bite with a shadow of earth.
Turmeric Pineapple Fire Ring -
golden heat meeting citrus sting.
Lavender Pickle Surprise -
floral calm ambushed by brine.
Sardine & Lemon Zest Cruller -
ocean breeze with a citrus slap.
Charcoal & Hibiscus Swirl -
ash-black dough bleeding crimson bloom.
Avocado & Wasabi Glazed Twist -
creamy green mellow, then the nose-burn.
Rosemary Grapefruit Crunch -
bitter pith under sharp pine needles.
Miso Maple Bar -
savory umami wrapped in tree sugar.
Dandelion Honey Puff -
a meadow fried into golden fluff.
Pumpkin Kimchi Knot -
spicy funk bound in autumn orange.
Cactus Pear & Chili Powder Jelly-Fill -
sweet desert sting at the heart.
And at the end of the counter,
a glass case with a handwritten sign:
Plain donuts — sold out.

Juneau, Alaska








