It was the very last of 120 Bacon Maple Bars baked as a prototype at TopPot Doughnuts‘ flagship store in Seattle (where the excellent staff often has my favorite doughnut, a cinnamon-sugar ring, ready for me before I get to the counter).

After a photo-op, the knives came out, we cut it up and sampled it. Reviews were universally positive, though I wouldn’t be me if I didn’t note that the bar itself was a little on the doughy side, and I’m not sure about the provenance of the bacon. It was, however, quite tasty, and I would have liked more than the two bites I tried, though not a whole bar’s worth.