**by Ellen Olivia Sinnock, aka the Wild Donut Queen of the Bayou**
Although it isn’t primarily a donut shop, Heitzman’s Traditional Bakery & Deli has a decent selection of torus shaped dough along with cakes, pastries, catering, bagels, preztels, and all those other things bakeries always have (that I typically ignore if possible). My one true love, the original glazed was sold out by the time I arrived, but I was not to be deterred. The store has the normal bakery area and a medium sized seating area in a connected room. The worker that helped me was very knowledgeable about the products and very talkative.
I immediately choose a chocolate glazed log john (so as to be more or less comparable to an original glazed), a cheese Danish, and a caramel/pecan pastry. She advised me to heat the latter up for a few seconds for maximum flavor intensity. She also informed me that all of their donuts contain zero, check this 0!!! Trans fats. She may even be following this blog now. Let’s just say I had a positive experience. The dough of the log john was thick and airy, but not exactly moist or dense. It was light and sweet.
There wasn’t too much chocolate on it, which I found to be perfect. I’d give the donut a thumbs-up. The Danish I found to be too sweet. And I don’t just mean that the glazed parts are too sweet, but the filling is more sweet and less tart. In a Danish, I expect to taste more cream cheese, or more flair to the filling. Lastly, we tried the Caramel Pecan.
The nutty pecans and the caramel work perfectly together. I almost felt like the pastry half was in the wrong place. The caramel is rather sweet and a highly suggest heating it up a bit. The caramel soaks under the pecans all oozy and deliciously. I love the sweetness of donuts, but I don’t like the sugar over done. Personally, I also like a bit more texture to my donuts. Heitzman’s donuts were a bit sweet, but perfect for satisfying a craving or for catering a party. It is good to see an effective bakery in the East End.