Happy Haus donuts

They look like Dunkin’ Donuts, the flavors sound very much like those of Dunkin’ Donuts’, but these aren’t from Dunkin’ Donuts. Rumor has it that Happy Haus Donuts was started by a former Dunkin’ Donuts employee. How true that is, I don’t know. It’s beauty parlor talk here in Antipolo where there is a Happy Haus Donuts outlet that is never wanting for customers. That may be partly due to the fact that there are very few donut outlets in this part of suburbia. Until Happy Haus came along, there were only a singular Dunkin’ Donuts outlet in the center of the town and a small Mister Donuts stall inside the 7-Eleven store. There used to be a Country Style Donuts store but it closed shop after just a few months.

But, perhaps, a huge chunk of Happy Haus’ success is because of its prices. On the average, their donuts cost about one peso less than Dunkin Donuts’ donuts.

Is the quality comparable?

Well, what’s there to compare? I don’t like Dunkin’ Donuts with the glaze that melts and runs after a day. Mister Donuts’ donuts are a bit better but they’re more expensive. Happy Haus Donuts’ glaze does not melt after a day but, rather, hardens. So does the bread. They’d do if consumed right after they’re bought. Be aware though that what you buy isn’t always freshly baked. At least, in the Antipolo outlet.

Personally, I prefer Country Style Donuts. Even if they’re a bit pricier, the variety is less boring and the quality is a tad more superior than the masa attractive Dunkin’ Donuts. Sadly, the nearest Country Style Donuts outlet is 30 minutes away from our house.

Technorati tags: donuts, Dunkin’ Donuts, Food and Drink, food blog

About Pinoy Cook

• About the author
• Cooking philosophy
• Food photography
• The noche buena section
• Product review policy
• Terms of use
• Privacy policy
• Recipe archive
• Published articles
• Food from all over
• E-mail the author

Readers

 Subscribe in a reader

Noche Buena

• Peach pata hamonado
• Roast duckling on New Year’s eve
• Christmas jello
• Melon and coconut milkshake
• What to do with holiday leftovers: make a pie, a soup and Oriental fried rice
• A Christmas Eve story
• Blueberries and cream
• Chicken embutido
• Ernest’s pancit canton with bacon-cut pork
• Update on the noche buena blog

School lunchbox

• Honey-lemon-ginger chicken
• Blue marlin with hoisin sauce and sesame seeds
• Pinatisang bangus (milkfish soup with fish sauce)
• Shrimps, ham and asparagus fried rice
• Packed school lunch idea: chicken gizzards with fresh asparagus
• Packed school lunches
• Ground pork and vegetables frittata
• School lunch: chicken, chayote and spinach
• Roast pork and cabbage fried rice
• Fish and broccoli in oyster sauce

Side Notes