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Mighty-O was founded in the '90s with a simple idea: to make an honest living while being mindful of people and respectful of the environment. We use certified organic ingredients to make the most delicious, original donuts you can find.
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cafe, located at 2110 North 55th St. in Seattle.
**We sent out this press release last week to announce our latest sustainable business endeavor. Please feel free to spread the word among family and friends .
Mighty-O Donuts, Seattle’s über-conscientious donut company, has pledged to make its Wallingford neighborhood location a garbage-free facility effective Earth Day 2014.
Generating waste is unavoidable in any city. Seattle sends more than 300,000 tons of waste to the landfills each year (komonews.com). Visualize 100 train cars heading to a landfill every day. Seeking better solutions, Mighty-O Donuts follows a zero-waste strategy.
To accomplish a landfill-free facility, Mighty-O is working with vendors to minimize unnecessary waste and to use only recyclable or compostable packaging. The company is also kindly asking that customers do not bring trash into the Wallingford donut shop. Currently 90 percent of the waste from this facility is composted or recycled. Additionally, all leftover food is donated to the city’s homeless and hungry.
Along with helping to save the environment it is predicted that Mighty-O will save thousands of dollars each year. More importantly, it’s an opportunity to set an example and lead other businesses to do the same.
In 2013 Mighty-O was a finalist in the “Setting an Example” category at the Sustainable Seattle Awards, and is devoted to ensuring all of its ingredients come from companies with sustainable practices, organic production standards and the fair treatment of farmers and employees. In addition to being a certified organic bakery, Mighty-O is verified by the Non-GMO Project, and refrains from using animal products in its donuts or using ingredients that have been genetically engineered. In 2011 it won the televised Donut Champion Challenge on the Food Network, and was named by Bon Appétit Magazine as one of the “Top 10 Best Places for Donuts” in the country.
For more information about Mighty-O Donuts please visit www.mightyo.com or call206-547-0335. Visit them on Twitter, Facebook and Instagram.
Did you know that oranges ripen in the wintertime? Since all the fun holiday flavors have ended (and there are no other obvious seasonal flavors until Valentine’s Day), January is always the perfect time to debut our Orange Blossom seasonal donut.
A vanilla cake donut with a tangy, sweet orange glaze — made with organic orange juice and real orange zest — makes it taste like a Creamsicle. But, you know, in donut form.
The Orange Blossom donut is available in large and mini donuts. It’ll stick around in wholesale until Feb. 2, and you can find it at the cafe until Feb. 7.
This little one decided to do an experiment with organic vs. non-organic sweet potatoes. Check out her short video on what she discovered about the effects of using an herbicide called Chlorpropham (also known as Bud Nip).
Jackie Cort is an Encaustic Artist in Snohomish who currently has work on exhibit at The Schack Art Center. Her art is colorful, fun, and on currently on display at the Mighty-O cafe! Check out her website for more of her work and for information on how to contact her.
The Creeplys have arrived at the Mighty-O cafe just in time for Halloween. Amber Marie Austin contacted us a while back about putting up some of her art in the cafe, and we couldn’t think of a more perfect theme for October. Check out some of her hand-drawn pieces below, and get to the cafe to purchase your favorites before the Mighty-O employees get to them first!
Back in 2011 our awesome baker, Sara Beth, was invited to go on the Food Network Donut Showdown against three other donut bakeries, one of which was Seattle’s Top Pot Doughnuts. Sara Beth skillfully baked her way through each round and ended up going head-to-head with Top Pot in the final round.
It was the French Toast donut that helped us win the competition — her creation of a spice cake topped with maple glaze and a dusting of nutmeg wow’d the judges, and Sara Beth came home with bragging rights and $10,000.
The French Toast donut is still a staple in our cafe and in wholesale locations. Customers and kids love it, and we love having a flavor as unique as we are.
Check out the link below to see some footage of Sara Beth in the competition, and give the French Toast a try next time you see us in the cafe or your favorite wholesale location!
Mighty-O comrade Megan Helmer had the pleasure of seeing Vandana Shiva, an environmentalist and activist for global justice, at the third annual YES magazine event September 12th at Town Hall in Seattle.
The tickets were sold out. There were an estimated 850 plus people attending with a wait list outside. Many generous community members were there including: PCC Farmland Trust, Seattle Tilth, Zero Waste Washington, Non-GMO Project, Ground Zero, KBCS, Washington Toxics Coalition, Eat Local, YES on 522 for a full list visit, www.yesmagazine.org
YES on 522 was one of the main issues discussed by Shiva. She affirmed the importance of food labeling, organic farming our right to save seeds, and what we need to do to protect global biodiversity and why we should stop worldwide genetically engineered foods from being in our food supply.
Mighty-O Donuts was so happy to donate donuts to the event and interchange with community members that not only influence Seattle dwellers but our nation. Mighty-O endorses I-522, YES to food labeling.