I remember as a kid and teen getting small jelly donuts covered in cinnamon sugar from Topp’s Bakery in Bronxville. They were half way in size between a regular donut and a donut hole, and I would warm them up in the oven. Yumm! And great Napoleans too. I worked there for a few weeks when I was 16, and a friend worked there for several years starting the same age. I hadn’t been in many years because as the old owner, I think his name may have been Otto, aged, his pastry suffered in quality. Then I went once with a poor experience after the previous owners took over quite awhile ago, and it has even newer owners since December 2016, but I never checked them out. I should, I drive though Bronxville almost every day.
My question is, are Topp’s donuts as good as the ones from Galloways in Scarsdale? At Galloways I ask them to make me custom ones without any sugar coating, and only half the amount of jelly. This way I can really taste their yeasty dough.
