By Lori Fredrich Senior Writer & Dining Editor Published Dec 02, 2019 at 10:01 AM Photography: Lori Fredrich

If you’ve had the (very) good fortune in indulging in the expertly prepared doughnuts (and breakfast sandwiches) from Donut Monster at the Shorewood or Port Washington farmers markets or during one of the pop-ups at Hawthorne Coffee Roasters, Pilcrow Coffee or Iron Grate BBQ Co., we’ve got good news for you.

Donut Monster, the doughnut concept owned and operated by Chef Jackie Lee Woods and his wife Sara, officially has its very own storefront. Tucked away in a largely residential area at 5169 N. Elkhart Ave. in Whitefish Bay, the shop made its debut Thanksgiving weekend.

The shop, which is still in its soft opening phase, will be open again next weekend, hosting hours on Friday from 7 a.m. to 2 p.m. and Saturday and Sunday from 8 a.m. to 2 p.m., with expanded hours (and a fancy custom-made doughnut case) coming in the next couple of weeks.

Take a peek

Like most great doughnut shops, Donut Monster is located right on a residential street in a quaint little storefront that boasts plenty of accessible street parking.

Inside, the space is clean and modern with a streamlined ordering counter and simple menu board showcasing doughnuts (available individually or by the dozen), breakfast sandwiches, and Pilcrow coffee (regular, nitro cold brew or sweet and creamy nitro).

Seating for about 10 guests is also available at long slim diner style tables flanked by pillow-dappled banquettes and navy blue low stools.

Get there early and you’ll find a mix of old fashioned glazed doughnuts, filled yeasted doughnuts and fritters, all featuring high quality ingredients, including fresh fruit purees and a variety of responsibly and locally sourced ingredients. 

The doughnuts – which come in flavors like lemon poppyseed, peanut butter and jelly, maple bacon, salted chocolate and cheesecake – made in the Donut Monster commercial kitchen and delivered fresh to the shop daily. They're priced between $2.75 and $4.75 each or $30 a dozen. 

There are also delectable breakfast sandwiches – which are prepared on site – featuring  a variety of fillings tucked inside Woods' delicious housemade English muffins. Choose from perfectly fluffy omelet-style eggs topped with your choice of ham, bacon or avocado and Wisconsin-made Pine River cheese spread ($8) or indulge in the Benedictish, a take on the breakfast classic featuring those fluffy eggs, ham, cheese and a creamy, bernaise-style mayo ($9).

There’s also avocado toast (served on a housemade English muffin for $7) or "Cheese & Jam" a toasted English muffin topped with a sweet and savory combination of fluffy cream cheese (that's made even tastier thanks to being whipped with yogurt) and jelly ($6).

But get there early if you want a good selection. Donut Monster sold out before noon every day of Thanksgiving weekend.

Doughnut lovers can also look forward to the shop’s second location, which will open Downtown in the forthcoming 3rd Street Market Hall at The Avenue sometime in 2020.

Be sure to follow Donut Monster on Instagram and Facebook for updates.

Currently, Donut Monster is open Friday from 7 a.m. to 2 p.m. and Saturday and Sunday from 8 a.m. to 2 p.m. In the coming weeks, Donut Monster will expand its hours to include service on Wednesday and Thursday from 7 a.m. to 2 p.m.

Lori Fredrich Senior Writer & Dining Editor

Lori is an avid cook whose accrual of condiments and spices is rivaled only by her cookbook collection. Her passion for the culinary industry was birthed while balancing A&W root beer mugs as a teenage carhop, fed by insatiable curiosity and fueled by the people whose stories entwine with each and every dish. She’s had the privilege of chronicling these tales via numerous media, including OnMilwaukee and in her book “Milwaukee Food.” Her work has garnered journalism awards from entities including the Milwaukee Press Club. 

When she’s not eating, photographing food, writing or recording the FoodCrush podcast, you’ll find Lori seeking out adventures with her husband Paul, traveling, cooking, reading, learning, snuggling with her cats and looking for ways to make a difference.