Miami-based donut shop The Salty Donut (Website | Instagram) is opening a location in Orlando in the Audubon Park business district at 3025 Corrine Drive (MAP).
The donut shop, named one of the 31 best donut shops in America by Thrillist, will sell artisanal craft donuts and hot and cold coffee drinks.
Reflective of the brand's habit of seeking out distinctive spaces with interesting history, the Audubon Park shop is being built in a former auto repair building which most recently held long-term tenant and neighborhood staple Gene's Automotive.
When renovation of the building is complete, the new space will feature details inspired by the original building. One example of this are the planned use of functional garage doors which will open up and connect the indoor and outdoor seating areas.
This will be The Salty Donut's fourth brick and mortar location. Two are in Miami (Wynwood and South Miami) and one is in Dallas (Bishop Arts).
An opening date has not been announced.
TRADITIONAL GLAZED 24 hr brioche, vanilla bean glaze.
WHITE CHOCOLATE TRES LECHES 24 hr brioche soaked in a homemade rum-infused three milk mixture, bottom crusted with white chocolate + finished with torched meringue.
GUAVA + CHEESE 24hr brioche filled with swirled guava + cream cheese, cream cheese glaze, topped with a homemade pastelito puff pastry streusel.
MAPLE + BACON 24 hr brioche, pure maple glaze, topped with in-house candied Proper Sausage bacon + J.Wakefield porter reduction.
BROWN BUTTER + SALT Vanilla bean cake donut, brown butter glaze & topped with maldon sea salt.
HAZELNUT + CHOCOLATE 24 hr brioche, filled with homemade hazelnut infused chocolate, glazed in chocolate ganache, topped with candied hazelnuts + homemade crushed hazelnut cookies.
Rotating Seasonal Flavors
MANGO + COCONUT CROUGHNUT 24 hr brioche cronut filled with mango coconut cream, rolled in lime sugar, topped with coconut buttercream + mango pate de fruits. *Available until July 19*
DRAGON + PASSION FRUIT 24 hr brioche donut filled with passion fruit curd, fresh dragonfruit glaze, topped with fresh fruit + dragon fruit 'chips'.
DOUGH KNOT Two 24 hr. brioche layers brushed with a cinnamon & brown sugar rub, knotted back together & glazed in a cinnamon-infused vanilla bean glaze.
CITRUS CAKE Olive oil + citrus-infused cake donut, tossed in citrus zested sugar.
MIXED BERRY (V) Mixed berry-infused vegan "brioche", covered in a fresh mixed berry glaze, topped with a crunchy almond & walnut granola + crushed freeze-dried raspberries.
SWEET CORN (GF) Baked gluten-free sweet corn cake donut, topped with Desert Creek Honey glaze, buttercream, freeze-dried corn + maldon salt.