Homemade donuts, made fresh every morning.

What started as small weekend batches in Marshfield grew into a daily bakery program built around scratch-made brioche and cake donuts. Made by hand, fried fresh, and finished each morning for all three SlackTide cafés.

Available Tuesday–Sunday · All SlackTide cafés

Order Online Today’s donuts

Where it started

Donuts were the original SlackTide bakery project — first made in a commercially-approved home kitchen in Marshfield by Pamela Price, mom of co-owners Max and Zac.

What began as weekend batches during the pandemic turned into a regular thing pretty quickly. As demand grew, the kitchen grew too: first a bigger setup, then a dedicated commissary built around donut + bakery production.

Today our bakery team makes brioche and cake donuts from scratch, hand-cut and finished fresh each morning. No pre-mixes. No shortcuts. Just real ingredients and early mornings.

Pamela holding a tray of homemade donuts — From a home kitchen to a commissary — still made by hand.

How we make them

We keep the process consistent. The details are the whole point.

Scratch-made brioche dough

Mixed, rested, and proofed daily.

Hand-cut & shaped

No frozen dough. No shortcuts.

Fried fresh

Small batches, finished warm.

Finished by hand

Filled, glazed, dipped, and topped individually.

Today’s donuts

Flavors rotate daily and seasonally. We make a limited amount each morning — when they’re gone, they’re gone.

Behind the scenes, our bakery team is in early every day making and finishing hundreds of donuts for all three shops. As the cafés have grown, production has grown with them — the same team now preps homemade ingredients for the line, builds weekend specials, and turns out bakery runs that keep the shops moving.

Swing by to grab a few, or order online for pickup.

Order Online