Schnackenberg’s: Behind the Doughnuts

Schnackenberg’s: Behind the Doughnuts

Seriously though—how good can a doughnut be?

It’s a doughnut
… sure they’re good, but you can get them pretty much anywhere, right?

In a town where they’re competing with cupcakes, cannolis and zeppoles for share of stomach, Schnackenberg’s doughnuts have raised their game.

“We do them the old-fashioned way,” says owner Eugene Flinn, who recently renovated Schnackenberg’s Luncheonette at 1110 Washington Street—where it has proudly served Hoboken since 1931.

Like all good things, Schnackenberg’s doughnuts are cooked in a deep fryer. “They’re made fresh every day,” says Flinn.

The Chocolate Salted Caramel would make Homer Simpson weep tears of joy, while the Chocolate Mascarpone is downright otherworldly.

Schnackenberg's Luncheonette

Schnackenberg’s Luncheonette
1110 Washington Street


After learning of our appreciation for the craftsmanship behind these fantastic morsels, the good people at Schnackenberg’s invited us into the kitchen for a Wonkaesque demonstration of how the doughnuts are made:

Authored by: hMAG

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