The Try Guys
In 2012 we had a crazy idea – gourmet donuts! What if we made donuts from scratch, with fresh fruits, herbs and spices...
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.
The Try Guys
Watch the Guys get deliciously messy with Blue Star in one of their all-time most popular episodes!
Riding Tiger Podcast
Famed Portland restauranteur Nong Poonsukwattana chats with CEO/Founder Katie Poppe about Blue Star’s incredible pandemic pivot and survival story!
Get to know Blue Star CEO/Founder Katie Poppe on a trip to the Oregon Symphony.
“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?”
"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."
ORLA (Oregon Restaurant & Lodging Association)
"There are not that many rules around donuts, so it's always been new and interesting and fresh."
From its inventive flavors to its high-quality dough, Blue Star Donuts is a serious contender for the fanciest donuts in Portland.
‘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.”’
‘Choosing what flavor donut to eat at Blue Star Donuts is like choosing which child is your favorite.’
‘Picture-perfect brioche donuts...with unconventional combos like blueberry-bourbon-basil...’
'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.'
‘These babies are simply spectacular!’
‘Awash in natural light and staffed by friendly folks, Blue Star was every bit as splendid as I had been told.’