Press
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The Try Guys
March 2023
In 2012 we had a crazy idea – gourmet donuts! What if we made donuts from scratch, with fresh fruits, herbs and spices...
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OPB
October 2021
What makes the perfect donut? How about the perfect bao? It’s all in the dough, baby! And the key to good dough? Excellent, internationally-recognized PCNW wheat.
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The Try Guys
September 2021
Watch the Guys get deliciously messy with Blue Star in one of their all-time most popular episodes!
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Riding Tiger Podcast
April 2021
Famed Portland restauranteur Nong Poonsukwattana chats with CEO/Founder Katie Poppe about Blue Star’s incredible pandemic pivot and survival story!
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Oregon Symphony
September 2019
Get to know Blue Star CEO/Founder Katie Poppe on a trip to the Oregon Symphony.
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Oregon Business
October 2023
“What else could you do differently?” For us, it was like, “What if we just try and make a very gourmet version of a doughnut?”
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Pâtissier
September 2023
"The donuts are carefully made for a total of 18 hours by forming them from French-style brioche dough made with eggs, milk, and European butter, followed by two desizing and frying processes. Although it is a labor-intensive process, it is said that it cannot be neglected in order to realize the differentiated taste and texture of Blue Star Donuts."
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ORLA (Oregon Restaurant & Lodging Association)
October 2023
"There are not that many rules around donuts, so it's always been new and interesting and fresh."
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Bon Appétit
August 2023
From its inventive flavors to its high-quality dough, Blue Star Donuts is a serious contender for the fanciest donuts in Portland.
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Condé Naste
April 2017
‘Blue Star's doughnuts also have gourmet leanings, with flavors like blueberry basil bourbon and dulce de leche—which might be why the shop's tagline is “Donuts for Grownups.”’
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Forbes Magazine
September 2016
‘Choosing what flavor donut to eat at Blue Star Donuts is like choosing which child is your favorite.’
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Vogue Magazine
August 2016
‘Picture-perfect brioche donuts...with unconventional combos like blueberry-bourbon-basil...’
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Bon Appétit
May 2016
'Doughnuts have mercifully avoided that too-hip-for-their-own-good status, thanks to doughnut makers who prioritize quality over cuteness, and are currently turning out the best we’ve ever had.'
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Haute Living
November 2015
‘These babies are simply spectacular!’
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Gastronomy Blog
June 2015
‘Awash in natural light and staffed by friendly folks, Blue Star was every bit as splendid as I had been told.’
