Portland’s Best New Doughnut Shop Is Inside Someone’s House

In a distinctive turn away from conventional storefronts, a Portland neighborhood has embraced an unusual doughnut destination — a doughnut maker’s own home. Each Friday before dawn, Sean Carmack transforms his North Borthwick residence into a cozy doughnut shop, serving a small but devoted clientele from his 1909 house. This effort marks a revival of a family legacy tied to a mid-20th-century potato doughnut tradition once popularized in Utah.

The Carmack family’s association with Spudnuts dates back to 1953, when Sean’s great-grandparents launched a franchise in Bountiful, Utah. This original shop was not only a place to enjoy potato doughnuts but also evolved into a community gathering spot offering breakfast and lunches. Over the decades, multiple generations of the Carmack family contributed to the business, even adapting the original Spudnut recipe after the parent company ceased operations.

Despite a devastating fire in 1997 that shuttered the original location, the family’s connection to their doughnut heritage endured. Sean, who relocated to Oregon and pursued a career in technology, kept the dream alive quietly until a layoff in late 2025 prompted him to act on his long-held aspiration. Leveraging Oregon’s favorable cottage food laws, he began producing doughnuts from his home kitchen, opening to the public in January 2026.

Carmack’s Spudnut shop operates from the entryway of Sean’s house, with a modest setup that includes a doughnut case and a coffee station. The charm lies in its homely atmosphere, where customers are greeted by both the aroma of freshly fried doughnuts and the presence of Sean’s family dog. The shop typically runs from morning until noon, Thursday through Sunday, cultivating a local following that appreciates the handcrafted nature of the offerings.

What distinguishes Carmack’s doughnuts is their adherence to the potato doughnut method, a style that originated partly as a wartime adaptation to scarce wheat supplies. Potato starch in the dough enhances moisture retention and texture, resulting in raised doughnuts that are light, fluffy, and tender. Sean’s approach favors restrained sweetness and simple glazes, setting his product apart from many contemporary doughnut shops that rely heavily on elaborate toppings and mixes.

Among the flavors offered, traditional varieties like chocolate frosted and strawberry stand alongside more distinctive options such as a black walnut glaze and a rose glaze accented with rose petals. These selections reflect a balance between familiarity and subtle innovation, showcasing the doughnut’s versatility without overwhelming its fundamental qualities.

The shop’s reputation has grown steadily, attracting attention from local figures including comedian Brandon Lyons, who ranked it among Portland’s top doughnut spots during a city-wide doughnut tour. This recognition underscores the appeal of Carmack’s Spudnuts, combining heritage, craftsmanship, and a grassroots business model.

Looking forward, Sean plans to expand beyond his home operation. He is refurbishing a retired city step van to serve as a mobile doughnut outlet, aiming to bring his products to Portland’s parks and community events. Additionally, he envisions a future brick-and-mortar location that could recapture the communal spirit of the original Carmack’s shop, perhaps even returning to the original Utah site.

For now, Carmack’s Spudnut offers a unique example of how family tradition, local regulations, and personal passion can intersect to create an unconventional yet compelling food experience. It serves as a reminder of culinary history’s enduring influence and the creative potential of small-scale, home-based food production.