Frosty's Donut & Coffee Shop
For owners Bob and June Frost, it’s always time to make the doughnuts—with potato flour. Their homey shop with red-and-white-striped awning has been a fixture on lower Maine Street since 1964, and thanks to the local starch (after Idaho, Maine is the nation’s largest potato producer), their doughnuts are lighter and chewier than most. The Frosts are proud Christians who, in addition to offering customers printed prayers with their coffee and sugary treats, do the godly work of rising at 3 a.m. to bake their famous key-shaped glazed “twists”—just in time for early birds, lobstermen, and employees of Bath Iron Works to pick them up warm before the sun comes up. Their cake-style doughnuts (dark chocolate with coconut, nut-dusted, sugar-rolled, more) are a little bit of heaven, too.
Insider Tip: Most mornings, the twists sell out by 9 a.m., so get there early. Although a purist might put his nose in the air at the thought of anything but, the baseball mitt–size cinnamon buns are made with the same potato-flour dough, and are plenty big enough for two to share.
Open Monday – Saturday, 4 a.m. – 2 p.m.
Congratulations to Mei Lin, winner of Top Chef Season 12.