Page 155 - WINE DINE AND TRAVEL SUMMER 2024 LIMA

On my final morning, I managed to
squeeze in one final pier walk before my
train home. On the way back to the Brick I
hit up Parlor Doughnuts, which I’d deliber‐
ately passed by every morning. I’d heard
from multiple sources that their doughnuts
were the best ever and didn’t want to get
addicted. The choices were astonishing.
There were huge puffy doughnuts labeled
turtle cheesecake, coconut cream, peanut
butter cup, and maple bacon, all too elabo‐
rate for the first meal of the day. I picked
out two relatively plain ones and a large
coffee and went back to pack. The dough‐
nuts were unlike any I’d very tasted. Parlor
makes theirs by layering the dough to cre‐
ate a thick, airy pastry. Good thing I dis‐
covered them on my way out of town.
The sun came out bright and hot as I
dragged my bag back to the transit center
and climbed aboard for the ride home. It
mattered not at all. My Oceanside hiatus
had reinvigorated my spirits, sated my
tastebuds, and introduced me to a new fa‐
vorite neighborhood I’ll be sure to visit
again and again

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