FROST was prominently featured with a multi-page editorial in 425 Magazine.
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FROST Doughnuts opened in July 2009 and quickly developed a devoted fanbase with their "Classic," "Premium," and "Evolved" creations like Banana Split Fritters and Bourbon Caramel Pecan, Marcona Almond & Tart Cherry Bismarck, and Southern Red Velvet doughnuts. We ordered a half-dozen to sample, taking just one bite of each as we had a day of serious eating ahead of us.
Downtown Mill Creek’s FROST Doughnuts stands as a shiny haven of sophisticated sugar to shut up any urbanite. The cases are kaleidoscopic displays of classics like basic cake and pillowy French crullers to fancy-schmancy tongue-tinglers they call “Evolved:”
Donuts are one of the foods that reach down to the very core of my food-loving self. If I were to classify the foods that got me to this level of food geekdom it would be fried chicken, dim sum, ice cream, chicken adobo, and donuts. Perfectly healthy. Perfectly awesome. Growing up, all of these framed my love of food.
The first thing that hits you at Frost? That unmatched, beautiful, grease-meets-yeast-meets-sugar smell of doughnuts. You are breathing doughnut air from the moment you enter. But not in a gross way. In an "I wish I could live here" sort of way.
Frost bills itself as “doughnuts evolved,” and for good reason. Sure, you can find old fashioneds, maple bars and sprinkles. But those will be relegated to the bottom of the display case.Here, you come for the gourmet varieties that incorporate spiced chocolate, top-shelf bourbon and Bavarian creme.