Fact: any sign with "bakery" and "now open" will get my business. I can't resist going into bakeries no matter how bad or awful they sound. It's a disease but one I'm glad to carry around.
On my way back from a morning work out, Best Dang Bakery Around's bright yellow sign caught my attention and I stopped by to check out their goods. The bakery's been around for awhile but it was damaged in last year's flooding (pictures of the flood on their website here) and they just reopened last December. I was disappointed to find that they didn't offer fresh baked bread as it's pretty tough to find around Canton/Woodstock but I'll take what I can get.
I picked up a sticky bun, honey bun, banana nut muffin, Boston cream, apple filled doughnut for my brother and a cheese danish...which isn't pictured here because I ate it on my way home. Oops. These pastries range from $1-2 and it's a pretty good deal for how big they are.
Best Dang Bakery's doughnuts are particularly crispy on the outside but it's still soft and tender on the inside. A textural delight. For some reason, I really liked their version of the Boston cream. The custard tasted strikingly synthetic but it wasn't too sweet and it was really creamy. I don't know why I liked the custard so much but for some odd reason I didn't mind its odd, slightly plastic-like taste in combination with the other flavors.
My little brother was quite disappointed with their apple filled doughnut. He loves anything with apples and his chubby little face filled with anticipation and excitement was wiped away after his first two bites. I tasted the apple filling inside and the balance was off - too acidic and not sweet enough. I'll have to get him the apple fritter next time and see if he likes that more.
The banana nut muffin was sweetened just enough and pretty moist but I wish it had a stronger banana flavor. Overall though it's a pretty good muffin.
I hate to say this but I didn't like the sticky bun at all (the one with pecans on top). There was nothing sticky about the sticky bun and it was dry, tough and needed to be sweeter. I'm pretty sure the honey bun was made from the same dough and while it suffered from the same dry and tough texture of the sticky bun, the glaze on the outside made up for its lack of sweetness.
- In the same plaza (next to Dunkin D's undergoing renovations right now) as Waffle House and Folk's off exit 7 on I-575