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The orange creamsicle doughnut melts in your mouth.
A Better Sugar Buzz
King Street bakery brings the sweets with a natural twist SWEET THEORY BAKING COMPANY 1243 King St., Riverside 387-1001, facebook.com/sweetrevolutionbakingco
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’ve never met a sweet I didn’t like. At Sweet Theory Baking Company, I have yet to meet a sweet I don’t love. This place is super-cool (I’d say “sweet,” but perhaps that pun is going overboard?). While there’s only room for about 12 diners, the vintage décor, chalk art and ephemera, together with a collection of blasts from the past like Alf and the California Raisins, make it seem as 2012 though it’s been in the neighborhood forever. Sweet Theory whips up fluffy doughnuts in every flavor imaginable — egg nog, chai, French toast, cinnamon sugar, pink lemonade, chocolate peppermint, strawberry, lemon poppy, root beer, SunButter (a creamy sunflower seed alternative to peanut butter) and jelly and more. Orange creamsicle — my flavor of choice — melts in your mouth. If you’re feeling extra gluttonous, go for a doughnut sundae, with a scoop of vanilla ice cream, chocolate sauce, caramel, cookie crumbs and coconut whipped cream. Owner Katie Riehm emphasizes quality ingredients and ensures there’s something for everyone, even those with food allergies. Her concoctions are peanut-free, dairy-free, eggfree and soy-free, thus making items vegan.
FolioWeekly
And, while I feel a bit like Dr. Oz writing this, the doughnuts are even fried in heart-healthy organic, cold-pressed coconut oil — but if I didn’t know that, I’d never guess. There are no refined sugars in sight, just organic whole cane sugar and all-natural agave nectar. While the prices are steep — $3 for one donut, not a dozen — quality ingredients go a long way. Sweet Theory also serves local Bold Bean Coffee Roasters brews and hand-crafted Brooklyn egg cream sodas made using nondairy cream, chocolate syrup and seltzer water. Some days, there are cookies, cupcakes, shortbread cookies and whoopee pies. On one of many recent visits, I had the delightful banana-maple whoopee pie: two moist cake-like bookends stuffed with creamy goodness. It was banana-bread-meets-a-cupcake-in-heaven. For those with gluten allergies, there are several gluten-free offerings daily: sea-salt-andcaramel-brownie bites and coconut milk vanilla cupcakes with banana and caramel frosting are two popular choices. Open 9 a.m. to 6 p.m. Tuesday through Saturday, Sweet Theory also takes custom orders. Who doesn’t want access to handcrafted small-batch delights every day? Caron Streibich Folio Weekly’s Bite Club Host biteclub@folioweekly.com
© 2010 FolioWeekly
The vintage décor, chalk art and ephemera make Sweet Theory Baking Company seem as though it’s been in the neighborhood forever.
44 | FOLIOWEEKLY.com | JANUARY 9-15, 2013
The delightful banana-maple whoopee pie (pictured with a chai doughnut) is made of two moist cake-like bookends stuffed with creamy goodness.