OUR DONUT                      OUR STORY

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Following Hurricane Florence in September, 2018, Flip Flops Donuts abandoned its flooded shack on Bogue Inlet Pier Road and moved to its current location at 7702 Emerald Drive. Now in its fourth year, Flip Flops Donuts continues to welcome home, donut lovers! Whether you prefer yeast or cake donuts, glazed, iced or filled, Flip Flops Donuts has you covered. Taste matters! Combining time-honored recipes with the finest ingredients, a Flip Flops donut has a Fresh from the Fryer taste you’re sure to enjoy. Gillies Coffee! Savor a cup, hot or iced, from America’s oldest coffee roaster. Visit today! Your smile is our measure of success.

 

Now, in 2022, Flip Flops Donuts invites you to taste and enjoy the lightest, fluffiest, best-tasting donut you ever tasted. The key is adding potato flour to the recipe. Sweeter than wheat flour, potato-enriched donuts have garnered the praise of donut connoisseurs everywhere.  Listen to Cajan Toby's testimonial on the Home page.

 

Thanks to many happy customers, Flip Flops Donuts are the favorite breakfast food and snack food option for locals and the tens of thousands vacationers who visit Emerald Isle and the Crystal Coast every year.

 

Taste Matters! Flip Flops Donuts follows a 100 year old, original recipes mixing and blending high quality, specially blended flours, pure vegetable shortening,  and rich spices selected from among the world’s best. Donuts are glazed, iced and filled with the very finest confectioners' ingredients for icings, glazes and toppings. 

The world of donuts is divided into two camps: cake and raised. (You could also argue that there are two more camps: doughnut and donut.) If you don’t know the difference between the two types of fried cakes, here’s a quick primer.

Cake and raised donuts contain many of the same ingredients. However, their structural differences arise from the type of flour and leavening agent used. In cake donuts, cake flour is used, and the resulting donut is denser because cake flour has a relatively low gluten content of about 7 to 8 percent. In raised donuts, a flour with a higher gluten content of about 9 to 12 percent is used, resulting in a donut that is lighter and more airy. In addition, raised donuts utilize yeast as a leavening agent. Specifically, yeast cells are thoroughly distributed throughout the dough and begin to feed on the sugar that is present. Carbon dioxide gas is generated, which raises the dough, making it light and porous. Whereas this process is biological, the leavening process in cake donuts is chemical. In cake donuts, the most common leavening agent is baking powder. Baking powder is essentially baking soda with acid added. This neutralizes the base and produces more CO2 according to the following equation: NaHCO3 + H+ → Na+ + H2O + CO2.

 

Yeast donuts come in multiple shapes. The first is a ring which is always glazed. The second is the Bismark which is filled with fruit jelly or creme. Additionally, apple fritters and cinnamon rolls are daily and weekly specials.  

Cake donuts classically comein one shape, a ring, which may be vanilla, chocolate, blueberry, pumpkin or apple cake. These donuts have a soft, cake-like interior and a slightly crunchy exterior. Cake ring donuts are almost always glazed and iced and coated with toppings like rainbow sprinkles, cereal and cookie. 

 

The world of donuts may be divided into two camps but at Flip Flops Donut Shop we hand make both yeast and cake donuts...DAILY!!

Come and enjoy our donuts at our store centrally located in Emerald Isle at  7702 Emerald Drive between Live Oak and Cedar Streets, across the street from the EMS. Check the Home Page and our scrolling sign on the building for hours of operation.