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Tuesday, February 4, 2014

Vincent Van Doughnut Scores Wholesale Deal with Straub's

Posted By on Tue, Feb 4, 2014 at 6:00 AM

       Vincent Van Doughnuts. | Brian Marsden
  •        Vincent Van Doughnuts. | Brian Marsden

Vincent Van Doughnut (@vinvandoughnut) -- the doughnut food truck -- is still angling for a bricks-and-mortor location, but starting February 21 it will be sold in Straub's Markets (multiple locations) across the city on Fridays, Saturdays and Sundays. That means you don't have to track down the mobile shop to score a delicious doughnut.

See also: Vincent Van Doughnut Truck Debuts Nov. 16

We talked to owner Brian Marsden about the collaboration and what it means for the Vincent Van Dougnut van, a.k.a. Clyde.

The doughnuts will be available for weekend consumption at Straub's beginning February 21. There will also be tastings at every location on Saturday, February 22 from 9 to 11 a.m. Eight flavors will be sold each day -- in sample sizes Saturday -- including piña colada, French toast, maple bacon, chocolate salted caramel and raspberry lemon.

"We have decided that wholesale is a good route for us as we work toward a storefront so we can be accessible to those that don't have the time to come find us in the truck," Marsden says. A storefront has always been the plan for Marsden and co-owner Will Saulsbery, but the truck would still be used for "events and whatnot."

It's still a little cold for food truck season, but Clyde will be out and about as the weather gets warmer. Still, the focus will be on wholesale for now, and Marsden says if it goes well, Vincent Van Doughnuts will be at Straub's every day -- not just the weekends.

When -- and if -- there is a Vincent Van Doughnut storefront, "we may still have daily corporate visits as well," Marsden says. "As for now, the truck will continue to go out and will be quite active in the summer."

Vincent Van Doughnut is also taking orders for heart-shaped Valentine's Day doughnuts for pickup and delivery here.

Gut Check is always hungry for tips and feedback. E-mail the author at or follow her on Twitter.

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