Sweet Shift

Pleasant Beach Donuts is a creative pandemic pivot
| Updated: November 20, 2020

Almost every business has had to alter its approach radically since the pandemic. Fine-dining restaurant Canlis, for instance, closed its dining room and has since embraced several new concepts, including outdoor movie nights, drive-through takeout and crab feasts on its deck.

Few, however, have pivoted as creatively as 22-room Pleasant Beach Village on Bainbridge Island.

Executive Chef Joe Benish has long had a passion for doughnuts, and created a unique, sourdough-based doughnut made without commercial yeast. He rolled out samples in bright pink boxes, which he personally delivered around the island to first responders and small businesses.

Pleasant Beach Donuts launched late last spring with pop-up yard signs around the neighborhood and bright bubblegum pink balloons. It was a huge hit, and Pleasant Beach launched a second pop-up stand in Seattle’s Sand Point neighborhood.

That’s one savvy, sweet shift.

Related Content

By day, Carolyn Sellar looks after apes, primates, lions and tigers. By night, she’s one of the country’s foremost authorities on whiskey.

If you ordered dessert at a fancy restaurant, and just learned that the insides of a roasted Japanese sweet potato found new life as a mousse, only to be layered with pear compote and glazed with Valrhona white chocolate after being reshaped into

If there’s a trendy new culinary craze in Seattle, chances are Jody Hall is behind it. Hall, of course, founded Seattle’s iconic Cupcake Royale back in 2003. At the time, it was one of the first cupcake cafés west of New York City.

Thanks to Christian Chan, Seattle will soon become the place where fine dining meets fast food.

In April, Chan will open Bloom, a grab-and-go “fast-fine” restaurant the likes of which he says Seattle has never seen.