The correct, dictionary-approved spelling for these treats is “doughnut,” though the shorter “donut” has been around since the late 1800s. No matter how you spell it or which variety you favor (cake, yeast or old fashioned), one thing is certain: Doughnuts have broken out of breakfast and become more than just a pair-with-coffee staple.

It wouldn't be a Portland doughnut without a batter made from only local ingredients: bread flour from Shepherd's Grain, cage-free eggs from Stiebrs Farms, whole milk from Sunshine Dairy and European-style butter from Larsen’s Creamery. The mixture is made from scratch every day with a classic brioche recipe, and, of course, there's Stumptown Roasters coffee for pairing.

Blueberry Bourbon Basil features a glaze made from organic blueberries, fresh basil leaves and Bulleit bourbon. Cointreau Creme Brulee is a creamy vanilla custard-filled brioche doughnut with a caramelized sugar crust. But that's not all: It's topped with a pipette of Cointreau syrup. Looking for a buttery cake doughnut? Try a Buttermilk Old Fashioned, made with a horchata cinnamon glaze.

This family-owned and -operated spot has it all: doughnuts, croissants, breakfast sandwiches and even a SKronut. Plus, it's open 24 hours a day, so if you're not an early riser, you can still get your doughnut fix.