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Mighty Donuts
Located in Red Hook, NY, Mighty Donuts stands out as a beacon of local passion and creativity on Route 9. This specialty donut shop offers an array of handcrafted donuts, meticulously made with ingredients sourced from nearby farms. Beyond just donuts, Mighty Donuts boasts a robust menu featuring breakfast and lunch sandwiches, alongside freshly brewed coffee and espresso. The shop is both modern yet nostalgic, with its floor-to-ceiling windows and retro-chic interior design. Owners Rhianon Jones and Dennis Kanuk, who bring diverse backgrounds from filmmaking to law, aimed from the beginning to create not just another donut shop, but a community hub where locals and new visitors can mingle over baked treats and rich coffees.
What sets Mighty Donuts apart is the commitment to adventurous flavors and innovative creations. Offering unique varieties such as blueberry green tea and lemon rosemary, the shop pushes the boundaries of what one might expect from a typical donut experience. The donut shop, however, isn't just about sweet indulgences. They also feature savory offerings like brioche sandwiches and hand pies stuffed with fresh, seasonal ingredients—a testament to their relationship with local producers. The establishment's connection to the local community is palpable; initially, before opening in Red Hook, their products were popular features at local events around the area, extending from Lasting Joy Brewery collaborations to sales at gourmet shops. This connection to both Red Hook and neighboring areas is compounded by plans for further expansion into nearby towns, utilizing their thriving business model to reach a wider audience while staying true to their locally-focused ethos.
Parking: Nearby street parking available on Route 9
Vibe: Retro-modern setting with plenty of natural light
What to try: Blueberry green tea donuts and savory brioche sandwiches
Good to know: Ingredients are locally sourced from Hudson Valley farms
Hours note: Can get busy on weekends; arrive early to secure your favorite treat
Rose Hill Ferments
Rose Hill Ferments in Red Hook, NY, is a cidery and winery devoted to the art of low-intervention fermentation, where sustainability and creativity go hand in hand. Led by head winemaker Matthew Sanford, formerly of Alai Cider in Chile, the team focuses on transforming apples, pears, grapes, plums, cherries, currants, blueberries, and more into expressive, small-batch wines and ciders. Every ferment is crafted with estate-grown, wild-foraged, or locally sourced fruit, handled with care through traditional methods like foot-stomping, whole-fruit fermentation, and native yeast fermentations. The goal is to let each harvest and variety speak for itself, reflecting both the farm’s ethos of zero waste and the distinctive terroir of the Hudson Valley.
From its beginnings in 2018, Rose Hill has embraced experimentation, often blurring the line between wine and cider through co-fermentations and pét-nats that highlight the diversity of its crops. Sanford and assistant winemaker Sam Rogers—who brings experience from France, Germany, Oregon, and California—approach every batch as a new opportunity to explore flavor, texture, and tradition. Signature offerings like the easy-drinking Kitchen Sink cider or Pearly Dewdrops, an ambrosial blend of plums, apples, apricots, peaches, and nectarines, showcase the cidery’s commitment to inventive use of fruit. Their pét-nats, Bird Bath and Lulie, embody the raw and unfiltered spirit of the cellar, earning praise for their bold, natural character.
At its core, Rose Hill Ferments is about making the most of what the land provides. Founded by Bruce and Holly Brittain as part of a shift toward more holistic and biointensive farming practices, the cidery emerged from a desire to turn surplus crops into something meaningful. Today, it has grown into a celebrated destination for those seeking wines and ciders that are as sustainable as they are unique. Visitors can sample the latest releases at the farm’s newly opened taproom or order online, discovering for themselves how Rose Hill continues to expand the boundaries of what fermentation can be.
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