Last night I got the chance to check out the new Nibble Inc. opening up in the old Francesca’s location on Broadway in Troy. I’ll fully admit, I’m not a huge doughnut guy. I’ll totally go for a plateful of corned beef hash and eggs benedict before I’ll reach for something sweet for breakfast like a doughnut. But Nibble Inc. has been killing it on social media lately (if you aren’t already following them already, you should), enough so to draw in a savory breakfast lover like myself.

Let’s take a look at some of the pics from the evening:

The doughnuts that inspired the ones that Michael (of The Malt Room fame) and Jessie (of Finnbar’s fame) make at Nibble are those from The Holy Donut (it pains me to type it that way) in Portland, ME. We have our fair share of doughnut places in the area with loyal followings, such as Bella Napoli, The Cookie Factory, and Schuyler Bakery, but these are are totally new frontier for me, and they have a unfamiliar ingredient, as well: potato.

When cold they were much more dense than any of the ones I’ve had locally, falling somewhere between a cider doughnut and a Philadelphia soft pretzel. Later I had one warm, and either the temperature or batch variation made a huge difference. They were almost light, fluffy and had a perfectly crisp exterior. These were doughnuts to come back for.

They have a few different types of doughnuts they plan on doing, most of which will be made ahead of time. Others will be made to order, within reason, with a selection of toppings and glazes they’ll apply to the doughnut for you. The most intriguing are the cocktail doughnuts, ones that will feature ingredients that throwback to the name of the cocktails that inspired them and even feature liquors in some of the toppings, like with their Old Fashioned and Margarita cocktail doughnuts. (I like this idea a lot.)

Jessie lamented switching to this new doughnut cutter, but I’m sure it’s much more efficient than doing it by hand like before.

They’re using all organic ingredients, unbleached King Arthur flour, local dairy products, and even local wort from Rare Form and Brown’s.

There was still plenty of work to be done during my visit, but the place is shaping up nicely. All of the work was done by their family.

Loved this table were communed around, one of many of the things in the space they built themselves. A simple live edge slab turned into beauty.

This spins freely and I’ve been told with will become a Wheel of Fortune style free doughnut game (just kidding!).

These doughnuts were still proofing when I arrived.

Proofed and ready for a dip in the fryer.

Michael checking to make sure they’re finished.

These were not apple cider doughnuts but they were dipped in cinnamon sugar just the same. Absolutely outstanding.

Money shot.

Dense but fluffy.

You all know I’m not one for showing up handed, and as a beer guy, I thought Evil Twin’s Imperial Doughnut Break was appropriate.

The 11.5% ABV imperial stout had nothing to do with these pictures.

Needless to say I walked away really impressed with what they have going on at Nibble. I’m sure Michael, Jessie, Jacqueline and the rest of their family are working like crazy to finish buttoning things up for their opening tomorrow. These guys have a really unique product, and also a completely different take on the doughnut experience planned as well, especially with the made to order and cocktail doughnuts. I can’t make it to the opening tomorrow, but I wish them the best of luck!