MomSkoop
California’s donut scene is buzzing with spots so popular they sell out before most people finish their morning coffee. These bakeries have mastered the art of creating irresistible treats that have locals and tourists lining up before dawn. From classic glazed perfection to innovative gourmet creations, these five donut destinations have earned their reputation as must-visit spots – if you can get there early enough!
1. Donut City: A Sweet Story of Community and Devotion
Hidden in Seal Beach, this unassuming shop became famous when customers started buying out the entire inventory early each morning. The reason? To help owner John Chhan spend more time with his ailing wife, Stella.
Their classic donuts – from old-fashioned to glazed twists – keep locals coming back day after day. The buttermilk bars and apple fritters are particularly sought after, often disappearing within hours of opening.
Despite their unexpected fame, the Chhans maintain modest prices and continue making everything by hand, the same way they have since the 1980s. Their story reminds us that sometimes the sweetest thing about a donut shop isn’t just the donuts.
2. Sweet Retreat Donuts: Pacific Coast Highway’s Hidden Gem
Morning fog still blankets the Pacific Coast Highway when dedicated donut lovers begin queuing outside this Long Beach treasure. Sweet Retreat has perfected the balance between traditional recipes and creative innovations.
Their strawberry-filled donuts with fresh glaze cause particular frenzy, often selling out within the first hour of business. Regulars know to arrive by 7 AM for the best selection, especially if they’re hoping to snag one of the legendary cronuts that appear on special days.
Family-owned for over two decades, the bakery maintains strict quality standards – everything is made fresh daily, and nothing gets saved for tomorrow. This commitment explains both their limited hours and devoted following.
3. Sidecar Doughnuts & Coffee: Artisanal Creations Worth Waking Up For
“We fry every hour, on the hour” isn’t just a catchy slogan at Costa Mesa’s Sidecar – it’s their operating philosophy. Founded by culinary enthusiasts rather than traditional bakers, this shop approaches donuts with chef-like precision.
The butter & salt donut – their signature creation – combines a brioche-like dough with brown butter glaze and flaky sea salt. Seasonal offerings featuring local produce create constant buzz, with flavors rotating monthly based on what’s fresh.
Watching the open kitchen while sipping their house-roasted coffee adds to the experience. Despite expanding to multiple locations, each Sidecar shop maintains small-batch production, ensuring they still sell out daily, usually well before noon.
4. Randy’s Donuts: The Iconic Giant Donut That Delivers on Taste
You’ve seen it in countless movies – the massive rooftop donut that’s become an LA landmark. What many visitors don’t realize is that beneath Randy’s famous exterior lies a donut operation that backs up its flashy symbol with serious quality.
Founded in 1952, Randy’s maintains old-school donut traditions. Their raised glazed donuts achieve that perfect light-yet-substantial texture that modern imitators struggle to match. The chocolate-raised and jelly-filled varieties inspire particular devotion.
Despite their tourist appeal, locals make up most of the early morning rush. Hollywood celebrities are frequently spotted in the pre-dawn line, willing to wait alongside everyone else for donuts that consistently sell out by mid-morning.
5. The Donut Hole: Drive Through Donut Heaven in La Puente
Architectural novelty meets genuine donut excellence at this quirky landmark where customers literally drive through giant donuts to place their orders. Built in 1968, The Donut Hole represents California’s car culture and creative roadside attractions at their finest.
Beyond the Instagram-worthy exterior, their tiger tails – twisted chocolate and vanilla donuts with a maple glaze – have achieved cult status. Their blueberry donuts, bursting with real fruit, disappear particularly quickly on weekend mornings.
Employees start frying at 10 PM the night before to meet demand, producing over 100 varieties. Despite this preparation, weekend visitors arriving after 10 AM often find nothing but crumbs and a promise to try again tomorrow – earlier.