9th & Hennepin

9th & Hennepin Hot, fresh donuts cooked to order with a weekly-changing array of flavors. Order via my website!

Hot, fresh donuts cooked to order with a weekly-changing array of flavors, weekends from my takeout window in West Seattle.

Donuts in Technicolor.
06/13/2026

Donuts in Technicolor.

The summer fruit season is now in full swing, and our menus will be going hard that direction for the next several month...
06/11/2026

The summer fruit season is now in full swing, and our menus will be going hard that direction for the next several months. Hallelujah!

We have an interesting appointment this Saturday in the food truck. We're bringing it up to Lake City, to Acacia Memorial Park for their 100th Anniversary celebration. Come find out about the history of this beautiful Seattle cemetery, at this family-friendly event with historic tours, speakers, scavenger hunts, a cookout, and yes, hot donuts.

might be over, but we're continuing to celebrate all weekend (as is good and proper). If you can't make it out to West...
06/06/2026

might be over, but we're continuing to celebrate all weekend (as is good and proper). If you can't make it out to West Seattle for these lovelies, we're back on Vashon on Saturday, and at our usual spot in Ballard on Sunday, for a couple of completely menus.

Also! We've got some new brunch food sharing our kitchen! Nicolas has started up , serving some tasty Ecuadorian food. I'm not 100% sure of his menu or hours, so you'll have to check his profile for those. Welcome to the kitchen, Nicolas!

Yes, folks, it's true. That favorite day of the year is upon us this Friday- ! Us being who we are, of course, can't ju...
06/04/2026

Yes, folks, it's true. That favorite day of the year is upon us this Friday- ! Us being who we are, of course, can't just limit that to one day, though, can we? So we've made arrangements to bring back so many of our special little favorites over the course of the weekend. So we have *this* sweet little menu for takeout all weekend, and each day on the truck we'll have a completely different menu- those lovely raised chocolate and potato doughs, masa cake, springtime fruit (apricots, rhubarbs, cherries), etc., etc. Why? Why not? On that note, we'll also be back on Vashon this Saturday- two weeks in a row! Can you believe it?

No Notes. As the kids say these days
05/30/2026

No Notes. As the kids say these days

Bing Cherries! Also, the first of the new season's jam! Summer is >< this close...
05/28/2026

Bing Cherries! Also, the first of the new season's jam! Summer is >< this close...

Yep. A nice, solid little box of donuts this week.
05/23/2026

Yep. A nice, solid little box of donuts this week.

No real theme menu this week- just a return to our usual 'eclectic' menu choices. We do have the first of the (Californi...
05/21/2026

No real theme menu this week- just a return to our usual 'eclectic' menu choices. We do have the first of the (Californian) apricots, though! We'll have locals in a few weeks (along with cherries and berries and and and...). Summer is a-coming.

As usual, this menu is for takeout from our West Seattle kitchen- the truck will be a little different...

I got this lovely Pic of this week's donuts just a *touch* latte for Saturday service, but that's ok- we still have plen...
05/16/2026

I got this lovely Pic of this week's donuts just a *touch* latte for Saturday service, but that's ok- we still have plenty for Sunday morning (or if you're inclined to head out to vashon for a different menu, we'll be here until 3pm).

Last of the quince this week. Ah, well, it was good while it lasted. Onward to spring and summer flavors!

*(note, the rye dough does *not* contain caraway). We have a little holiday in Ballard this weekend, and this week's men...
05/14/2026

*(note, the rye dough does *not* contain caraway).
We have a little holiday in Ballard this weekend, and this week's menu is a little tongue-in-cheek hat tip to that. I did a little brainstorming around scandi cooking (hearkening back to my time helping set up a cafe at an aquavit distillery, of all places), and came up with... fermentation, some local foraging, dark rye flours, potatoes, rhubarb, lingonberries (of course), etc.

A big thanks to (who's back at it this week after tanking a brief rest last weekend) for a bit of their naturally-fermented sourdough starter for the cake donuts! You rock, man.

Address

5604 Delridge Way SW
Seattle, WA
98106

Opening Hours

Friday 8am - 12pm
Saturday 8am - 12pm
Sunday 8am - 12pm

Telephone

+12064595012

Website

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