Our Story

Berkeley Donuts is Denver’s only potato-style donut shop, located inside the neighborhood pizza and craft beer joint Hops & Pie.

Co-Owner Drew Watson grew up eating potato-style donuts in New England and dove into research and development of a potato-style donut for five years before opening Berkeley Donuts alongside Leah Watson.

Potato-style donuts, made with potatoes and traditional flour rather than solely traditional flour, came to popularity in New England in the 1940s when bakers discovered adding potatoes to the dough made the donut fluffy, tender, sweeter and more moist. Berkeley Donuts’s potato donuts use fresh Colorado potatoes from Jones Farm in Hooper, Colo. and a nine-year-old sourdough starter from Hops & Pie.

Berkeley Donuts’ potato donut styles include cake, sourdough, vegan and gluten-free. Flavors include classics like Strawberry Homer and Lemon Poppy along with rotating, unique seasonal flavors such pink grapefruit glazed with hop-infused Hawaiian salt and brown butter with Rice Krispies.