Fractured Prune

 

2

115

Scott R.

Westminster, MD

Ah, the Dell business model of mass customization/build-on-demand applied to donuts. It's a beautiful thing to a business geek.

Like Dell (in the early days, before they offshored customer service), the resulting freshly-fried and custom-topped treat is a darn good donut.  Perhaps even a great donut.

Unlike Dell, the custom made donut doesn't seem to rely on pricing to drive demand. Compared to your traditional (inventoried, commodity priced) Dunkin D model, the Prune's donuts seem smaller and a bit more expensive - but the donut experts in the office suggest this may be due to a rise in raw materials (wheat) affecting the whole industry, rather than a disproportionate premium at the Prune.

It will be interesting to see if the Prune can stay with it long term, or they fade-out fad-like. It strikes me as very interesting that the nice young guy behind the counter making the donuts (who says he's been there since the store opened) still only weighs 125 lbs or something. Seems like I everyone I've ever seen working a Dunkin D is pushing 200 or more. I wonder what that says about the donut? (I don't think it means the Prune's are made out of oat bran and alfalfa sprouts).

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18

49

Guy S.

Frederick, MD

These are freshly made and piping hot right out of the fryer. Get the OC Sand flavor, it's the best. The more crazier flavors (e.g. Snickers) are too sweet for me, but OC Sand is just right.

As Homer Simpson would say mmmmm ... donuts.

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