Two New Downtown Boise Sweet Shops 

click to enlarge LAURIE PEARMAN
  • Laurie Pearman

In the past few years, Guru Donuts ( has operated out of five kitchens, first starting in Kevin and Angel Moran's home kitchen and eventually moving to Capitol Boulevard in late 2014, where it shared a space with Boise Fry Company. However, the donut shop made one more stop.

On July 8, Guru Donuts opened the doors to its newest spot: a 3,500-square-foot corner of the Idanha Building in downtown Boise. On the first day of operation, co-owner Angel said the difference was noticeable.

"We didn't realize we'd need to be so much bigger," she said.

The new Guru features loads of floor space, art on the walls and picture windows, and will eventually include a stage Angel said is already being eyed by Treefort Music Fest as a venue. Behind the scenes, the kitchen is more than double in size—a major selling point for the Morans—and there's an office.

The new location puts Guru in prime real estate, positioned between Boise Farmers Market and Capitol City Public Market. Angel said by autumn she expects to have an expanded menu and longer hours. The upshot: Guru can be as much about people as it is about donuts.

"Now, we can entertain and host," Angel said.

Guru's old location on Capitol Boulevard will be empty for about a month while the new tenant, Waffle Me Up (, moves into the space.

Waffle Me Up has been in business for four years and acquired a food truck eight months ago, out of which it has been serving up Liege-style Belgian waffles at the Boise Farmers Market. For owner Hector Garcia, the move to a brick-and-mortar location is a leap forward.

"The location itself is epic," he said. "I believe it's a game-changer."

Liege-style waffles are made using a buttery, risen dough mixed with sugary nuggets to achieve a thin, caramelized waffle.

Along with the move to the Capitol Boulevard location, Waffle Me Up will expand its menu to include more styles, from sweet waffles with ice cream and glazes, to toppings like omelettes, benedicts and gravies. It also marks a transition from paper plates and plastic utensils to a full-service operation accommodating sweet (and savory) cravings 7 a.m.-9 p.m. beginning in early August.

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