Good god. So, next week is Negroni Week, which after launching in 2013 has grown into an international affair with over 1300 bars and restaurants participating. Here in SF you can taste Negroni variations at an event at Lolinda on Wednesday evening, taste a Negroni popsicle at Humphry Slocombe at the Ferry Building, or just sip a standard Negroni at any one of the dozens of participating local bars, who'll be donating the proceeds of your drink to charity. But I need to direct your attention to one edible, unique Negroni-inspired item in particular: The Doughgroni at Mr. Holmes Bakehouse.

This absurdly delicious thing is a yeast-risen, brioche-based jelly doughnut with two fillings: Campari jelly and Negroni-blood orange custard. It's dusted with sugar and pillowy-perfect in texture, comes with the added, modern flair of a plastic pipette of boozy Negroni syrup that you can squirt into the doughnut while you eat it.

Suffice it to say it will necessitate another forty minutes on the elliptical or an extra boot camp class, if you're counting calories this month. But sweet Jesus it's worth the guilt, and the flab.

Mr. Holmes devotees may have gotten a taste of one if they were at the shop yesterday, but otherwise look for these babies to show up beside the famous cruffins starting on Monday, June 1, and available while supplies last through the week. Proceeds from their sale will go to Raphael House.

And in case you needed a primer on the cocktail known as the Negroni, we just wrote one the other week.

Mr. Holmes Bakehouse - 1042 Larkin Street near Sutter - Open 7 a.m. Monday through Friday, and 8 a.m. on weekends, until sell-out.

Regarding The 'Cruffin' Craze Currently Gripping The Tenderloin
Learning to Drink, Vol. 17: Count Negroni