Sublime Doughnuts, Atlanta GA

About six months ago, a regular guest where I work brought in a big box of Sublime Doughnuts as a thank-you for the front desk. The treats were duly sliced into bite-sized samples for all the staff to try. Allegedly, a couple more boxes have come this way for Wednesday afternoon birthday celebrations, but, criminally, I don’t work on Wednesdays. I recall thinking that my sample was just wonderful and resolved that I needed to get back to have a lovely little breakfast from them as soon as it was feasible.

Six months went by and I finally thought to stop in for an afternoon snack. I need to try harder, don’t I?

The business was founded by a local fellow, Kamal Grant, a couple of years ago. He picked a career that’s for morning people: he’s there, in a shop on 10th Street once occupied by some other doughnut baker who chose to misspell the word the way that those dunkin’ people do, every morning at 4 am getting his doughnuts and pastries ready for a hungry audience. I really like the way that many of his creations don’t look like hockey pucks. Some, like his red velvet cake, do, but his version of a Boston creme, for example, is called the A-Town Cream and is shaped like a letter A. Elsewhere on the racks, you’ll see little hearts, stars, twists and ribbons, all of them decadently delicious.

Earlier this summer, the Atlanta Journal-Constitution named Sublime as their favorite guilty food pleasure in the city, singling out their A-Town Creams and their Reese’s peanut butter doughnuts. It looks like my peers in the food-talkin’-bloggin’ community are similarly sold on the place.

We – Marie, my daughter and my parents – stopped by on Saturday after our lunch a few miles south at Harold’s. After a quick detour to look at the federal pen and the requisite teasing of my daughter that this is where she’ll end up if she doesn’t straighten up, we drove north up Pryor and Central, up avenues where my dad, navigating and reminiscing, used to work, while we listened to the Dogs beat up on Vandy. Left on Marietta and right on Spring / West Peachtree as Vandy caught a break and had a field ruling of a fumble overturned as an incomplete pass, we started passing $10 and $20 lots for Tech fans coming into midtown to tailgate. Tenth Street, which borders one side of the Tech campus, was full of yellow and navy and black and gold. Apparently there’s now a Petro’s Chili and Chips outpost actually inside Bobby Dodd Stadium. It’s a little aggravating to be within walking distance of a Petro’s and know that the most convenient one is still three hours’ drive north.

My dad was talked out and tired and didn’t want to get out of the car when we arrived, but the fellow behind the counter at Sublime had an awful lot to say. He showed off and described all the treats on display. I got a different pastry for Marie, Ivy and my mother, and while they all came with different flavors, they all shared a wonderfully light and fluffy touch. Grant’s trick in the kitchen, reported by John Kessler in the AJC, is to fry the doughnuts at a very high temperature for a shorter period; that apparently gives them the most puff.

These are absolutely wonderful pastries, and although with prices this low and a profit margin so slim, it will certainly take a long time for Grant to grow this business, he’s got an awful lot of goodwill backing him up. I hope that Sublime thrives and becomes a destination for everybody in the city. Even all those Tech students lining up 10th need something to eat.

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Other blog posts about Sublime:

Amy on Food (Mar. 26 2009)
Eat it, Atlanta (Sep. 7 2009)
The Food Abides (Nov. 16 2009)
Atlanta Restaurant Blog (Apr. 12 2011)