Dunk Them Donuts CEO David Tiler Broffman and his ubiquitous strawberry-glazed donut and fire red coupe. Broffman helped engineer the Simpsons surprising relocation to Bricklyn, VT, five years ago. Photo by David Plater Blue, with assistance from Dall E-3 AI.
For more than two years, David Tiler Broffman, CEO of Dunk Them Donuts, worked behind the scenes with the Bricklyn Chamber of Commerce in the successful campaign that culminated in 2019 with the Simpsons clan relocating from Springfield to their new hometown of Bricklyn, VT.
➤ Included in the move were previously unknown to the public twins and triplets of a number of Simpson family members and friends!
Above: the Simpson family and friends arriving in Bricklyn on December 23, 2019. Photo by Paul B. Macro, with assistance of Dall E-3 AI.
Since arriving in Bricklyn, the Simpsons have helped cement Bricklyn’s place as the Donut Capital of America,
Photos above and below of Simpsons 5th Anniversary in Bricklyn celebration held in Southside Park. Photos taken by Bricklyn Eagle photographer Ann Tiler Anderson, with assistance from Dall E-3 AI.
The Bricklyn Eagle has previously reported on the Simpsons’ impact on Bricklyn; some excerpts:
The Simpsons’ arrival has led to an expansion in the number of Dunk Them Donuts stores, including this new “supersize” outlet in downtown Bricklyn. Photo by Ann Tiler Anderson, with assistance from Dall E-3 AI.
➤ Bricklyn’s “Great Donut Debate” Heads to the Federal Council (Jan. 31, 2023) — Tom Brickorti, President of the Bricklyn Chamber of Commerce, told The Bricklyn Eagle, “donuts are critical to our Realm’s tourist economy,” noting that “the boom in donut shops resulting from the Simpson family’s relocation to Bricklyn in December 2019, has led to a significant increase in tourism.”
Groundskeeper Willie retrieves discarded poem that caused trouble for its author, Bricklyn Eagle Editor Walt Brickman.
Brickorti reports that “Simpson fans from both Outland and Inland cities want to eat in the same donut shops where Homer Simpson eats, and perhaps even catch sight of the celebrity.”
As Willie explained: “Ah fun thae twa papers ootdoors this mornin’ as ah wis daein’ mah roonds. Ah didnae ken if thay wur overflowing fae yer office’s wee trashcan. Ah brought tae yer affice as ah wasn’t sure if ye wanted thaim.” 📍
📍Groundskeeper Willie has a strong Scottish accent. Here he’s describing how he found two papers on the street this morning while he was making his rounds, and brought them to The Eagle’s offices as he wasn’t sure whether or not they were meant for the trash.
Homer Simpson loitering near Bricklyn Loop Monorail station.
➤ Bricklyn Loop Monorail Draws Eyes Skyward (Nov. 3, 2023) — [Bricklyn Loop Monorail] CEO Stephen Plater Mills acknowledged “the concerns some may have about monorail safety given that unfortunate event and the fact that Homer Simpson — implicated in the Springfield crash — is now living in Bricklyn” and has been spotted loitering by two monorail stations. …
As for Simpson, Mills declared, “keep him loaded with those mega donuts and he won’t cause any monorail mischief.”
We at The Bricklyn Eagle, like other Bricklynites, enjoy engaging in “Simpson spotting” — especially while munching on a Dunk Them Donut. A few of our many Simpson photos are posted below.
Simpson spotting in Bricklyn. Marge & Maggie at Lake BricklynLisa & Maggie at Northside HomesPatty & Selma Bouvier (Marge’s twin older sisters) at the Broffman Arboretum.Grandpa Simpson on balcony of his apartment near Space Flight Park.
by Gloria Vanderbrick, Bricklyn Eagle People in the News correspondent, and finalist for a 2023 Brickitzer Prize.
The wait is over for lovers of fine French food in Bricklyn, with the grand opening of “L’Étoile du Nord” restaurant in Le Bricklyn Hotel on Lower North Street in South Bricklyn.
Since the hotel opened last Spring, gastronomes have watched as workers have scurried about installing restaurant furnishings and equipment in Le Bricklyn’s spacious north wing.
The Grand Opening
The main dining room at the new L’Étoile du Nord restaurant, with views out the windows of Bricklyn’s Northside Square on the other side of the Chasm of Bricklyn (which separates Bricklyn from South Bricklyn). This and other photos on this post, unless otherwise noted, taken by Gloria Vanderbrick with assistance from Dall E-3 AI.
The grand opening of L’Étoile du Nord last week was quite the scene, with a number of Bricklyn luminaries, as well as leaders of the Bricklyn chapter of the Alliance Française, having secured sought-after seating.
A festive atmosphere prevailed as guests sat down in the beautifully lit, Beaux-Arts style dining room. All were there for Chef Christophe Plater Poulin’s opening night offerings.
In the spotless kitchen, the well-organized “equipe” looked as if they had already been at work serving guests for weeks.
A glimpse into L’Étoile du Nord’s kitchen. The kitchen not only serves the main dining room, but also has an innovative counter (seen in the lower right portion of the photo) where guests can sit and order more casual fare.
Meet Chef Christophe Plater Poulin
Chef Christophe, who moved to Bricklyn from the Realm of Lyon after training at the École de Cuisine Gourmets, freed up a few moments to speak with us. As Christophe explained, “We want our guests to feel like they’ve been transported to the heart of France, savoring not just the flavors but also the culture and passion that go into each dish. L’Étoile du Nord is more than a restaurant; it is a celebration of the artistry that defines French gastronomy.”
Chef Christophe Plater Poulin at work in the kitchen.
As Christophe added: “Bricklyn has long deserved to share in our French culinary traditions. We hope that food lovers from elsewhere, especially in the realms of the, how do you say, Legion of Honor Cities,📍 will come to visit us. While in Bricklyn, bien sûr, they can also have their little breakfast at that charming Bricklyn café of Ms. Patsy.”
We also asked Christophe to highlight a signature dish that embodies the essence of his culinary vision.
Chef Christophe with his special take on Bouillabaisse à la Marseillaise.
Christophe took a moment and then replied by telling us, “One dish that encapsulates the soul of L’Étoile du Nord is our Bouillabaisse à la Marseillaise. This traditional Provençal fisherman’s stew is a harmonious blend of various fish, shellfish, and aromatic herbs.
We take great care in selecting the freshest seafood available, from off the shores of Bricklyn Bay when possible.
The broth is infused with the flavors of saffron, fennel, and tomatoes, bringing together the warmth and hospitality of Southern France in each spoonful.”
Why the Name L’Étoile du Nord?
Why the name “L’Étoile du Nord” for the restaurant? As Christophe explained, “you see, we are not only on Rue Nord, that is, North Street, but we also have right next to us the main line of the Bricklyn Brickstar train route, which reminded me of the luxurious, early in the 20th century train, L’Étoile du Nord.”
After speaking with Christophe, we spotted Tom Brickorti, head of Bricklyn’s Chamber of Commerce, dining with his wife and some friends.
Brickorti told us the restaurant’s opening shows that “Bricklyn’s a Realm that appreciates fine dining,” aadding that “we are so pleased that Chef Christophe decided to make the long voyage from France to take the reins here and share his knowledge and love of French cuisine with us.”
Bonne chance, Christophe and L’Étoile du Nord! ✥
Chamber of Commerce president Tom Brickorti at head of table during L’Étoile du Nord’s opening night. Views of Northside Square and downtown Bricklyn out the windows.
A Look at the Menu
Here’s a copy of the menu from the opening night of L’Étoile du Nord.
The following is posted with permission of The Bricklyn Foodie on March 18, 2024. Photos added by The Bricklyn Eagle, with assistance from Dall E-3 AI.
Review of L’Etoile du Nord by Pieter Wellbrick, Food Critic for The Bricklyn Foodie
Le Bricklyn Hotel, home to L’Étoile du Nord, anchors the western end of Lower North Street, facing the spectacular Chasm of Bricklyn.
★★★★★ “Nestled within the enchanting confines of Le Bricklyn Hotel in South Bricklyn, L’Etoile du Nord has emerged as a beacon of culinary excellence under the masterful guidance of Chef Christophe Plater Poulin.
The restaurant’s grand dining room sets the stage for an unforgettable dining experience that transcends mere sustenance to become a symphony of gastronomic delight. From the moment one steps through its doors, it is evident that this establishment is destined to become a cornerstone of fine dining in the realm.
Restaurant critic Pieter Wellbrick for The Bricklyn Foodie. Photo by Gloria Vanderbrick, with assistance of Dall E-3 AI.
Chef Christophe Plater Poulin’s reputation precedes him, and rightly so, as evidenced by the sensational Bouillabaisse à la Marseillaise that graces the menu. This iconic French dish, elevated to new heights by Chef Poulin’s culinary prowess, is a revelation of flavors and textures.
The broth, infused with the essence of saffron and Mediterranean herbs, serves as a canvas upon which the freshest seafood dances in harmony.
Each spoonful is a testament to the Chef’s commitment to perfection, as the nuanced balance of flavors transports diners to the sun-kissed shores of Marseille with every bite.
A farm in Provence. Photo courtesy of the Office de Tourisme de Provence, with assistance from Dall E-3.
Continuing the culinary journey through the rustic landscapes of Provence, Chef Poulin presents his Ratatouille Provençale — an ode to the vibrant bounty of the region.
Critic Wellbrick at L’Etoile du Nord about to taste Chef Poulin’s Ratatouille Provençale. Note that Wellbrick often switches his disguise when checking out Bricklyn restaurants. But our intrepid reporter Gloria Vanderbrick spotted Wellbrick and he graciously permitted her to take this photo, with assistance of Dall E-3 AI.
This humble yet sublime dish showcases the Chef’s reverence for simplicity and tradition, as he expertly crafts a symphony of seasonal vegetables into a masterpiece of flavor and texture.
The Ratatouille, bursting with the essence of sun-ripened tomatoes, fragrant herbs, and tender vegetables, is a testament to Chef Poulin’s skill in coaxing out the natural essence of each ingredient, resulting in a dish that is as visually stunning as it is delectable.
As the culinary journey reaches its crescendo, diners are treated to the pièce de résistance: the tarte tatin.
Tarte Tatin being served at L’Etoile du Nord.
Chef Poulin’s rendition of this classic French dessert is nothing short of sublime. The buttery pastry, delicately caramelized apples, and hint of cinnamon combine to create a symphony of flavors that culminates in a sensation of pure bliss with every forkful.
Served with a dollop of freshly whipped cream or a scoop of velvety vanilla ice cream, it’s a fitting conclusion to a culinary experience that is nothing short of extraordinary.
L’Etoile du Nord is more than a restaurant; it’s a culinary journey through the heart of France, guided by the vision and talent of Chef Christophe Plater Poulin. ✥
by Paul B. Macro, Bricklyn Eagle Business Reporter and Mark Tiler Richmond, Bricklyn Eagle Politics & Law Correspondent
The pace of events accelerated dramatically after the Chief Prognosticator issued an opinion strongly advising against a zoning change that would have increased the maximum allowable building heights in Bricklyn Junction’s downtown historic district, a change that would have accommodated Dunk Them Donuts’ proposed mixed-use tower topped by a giant revolving, donut-shaped restaurant.
The Chief Prognosticator urged the Planning Department and the Office of the Federal Chancellor to work instead with Dunk Them Donuts to develop an alternative plan that would both meet the company’s needs and result in the rehabilitation and reuse of the historic Stansbury building. The parties held a series of meetings over the past week to see if this could be accomplished. An agreement was reached and announced at a press conference in front of the Stansbury yesterday afternoon.
Dunk Them Donuts CEO David Tiler Broffman with Federal Council President Hilma Plater-Zybrick speaking at a press conference in Bricklyn Junction yesterday.Note that all photos in this post, unless otherwise noted, were taken by Bricklyn Eagle staff, with the assistance of Dall E-3 AI.
Dunk Them Donuts’ CEO David Tiler Broffman, speaking at the press conference said that “Dunk Them Donuts looks forward to working with Federal Council President Hilma Plater-Zybrick, along with Planning Director Tim Brickedy and Federal Chancellor Malter Thurnbrick, to finalize a financial package that will allow us to rapidly proceed with the rehabilitation of the Stansbury, a remarkable building with a storied history in the life of Bricklyn Junction.”
The plans call for moving Dunk Them Donuts’ corporate headquarters into The Dunk, which will also contain office space for Bricklyn government agencies, along with a boutique-style hotel and restaurant, and several retail outlets at street level.
Old postcard view looking across Peach Street from the front of the Hotel Stansbury. The corner building with awnings is the Peach Street House, next up the block, the white faced building is Junction Place. Both buildings were designed by Grover Brickston in the late 1880s.
A surprising part of the plans is that Dunk Them Donuts will also be purchasing the nearby Peach Street and Junction Place buildings, which will be rehabbed to accommodate 88 units of housing, 44 of which will be affordable units for its employees.
Both of these buildings are currently “underutilized,” with some space used for records storage, but considerable space being vacant.
As Broffman noted, “our plans for The Dunk, and for the nearby Peach Street and Junction Place buildings, are certainly ambitious, but we believe they are all achievable.”
Broffman continued with the news that Dunk Them Donuts has retained Salvatore B. Salero, a noted architect when it comes to historic rehabilitation and the design of attractive, but functional, interior spaces. Broffman said that “there will be no corners cut when it comes to restoring the Stansbury and re-opening it as The Dunk, and converting the Junction Place and Peach Street buildings to residential use.”
ll redesign The Dunk’s expansive interior spaces in keeping with the historic character of the former Hotel Stansbury. The building is located on a 200 ft. x 200 ft. lot, and has approximately 115,000 square feet of interior space.
One key to the agreement was Dunk Them Donuts’ concurrence in authorizing Federal Council President Hilma Plater-Zybrick to resolve any disputes that might arise as the project proceeds.
Suzanne Broffman, wife of David Tiler Broffman, who “purchased” the Hotel Stansbury for Brickwater Realty in 20185 under her birth name of Mary Ellen Osterbrick.
Also central to the agreement was a concession made by the Federal Council. As Plater-Zybrick explained, “in the spirit of moving forward, the Council has agreed to drop any further investigation into the Broffman family’s role in setting up a dummy company to buy and manage the Stansbury.”
As The Bricklyn Eagle previously reported, Brickwater Realty, whose principal officer was Suzanne Broffman (wife of Dunk Them Donuts’ CEO David Broffman), purchased the Stansbury using a dummy corporation called Brickwater Realty, allegedly with the intent of allowing the Stansbury to fall into a state of disrepair so that Dunk Them Donuts could later purchase it and claim the building warranted demolition.
The agreement also stipulates that Dunk Them Donuts will provide 10,000 square feet of office space at a steeply discounted price for use by Realm of Bricklyn agencies, providing a financial boon to the Realm’s coffers.
Jonathan Goodbrick, President of The Common Brick.
Jonathan Goodbrick, President of Common Bricks, Bricklyn’s principal “good government” advocacy organization, expressed the group’s “serious reservations” about the termination of the investigation into Dunk Them Donuts’ ties to Brickwater Realty.
Goodbrick, however, indicated that “Common Bricks will not contest this provision, as we believe that the greater good for the Realm, as pronounced by the Chief Prognosticator, is to preserve and rehabilitate the Stansbury, while also providing affordable housing for Dunk Them Donuts employees.”
To allow the rehabilitation to quickly move forward, the following actions and timeline were agreed to:
The former Hotel Stansbury located in the heart of Bricklyn Junction’s historic district.
Intent: The project is to rehab:
(1) the Stansbury (formerly the Hotel Stansbury) as a mixed-use development to be called “The Dunk” and to include: 60,000 square feet to serve as headquarters of Dunk Them Donuts; 10,000 square feet of office space for use by Bricklyn government agencies; a hotel (40 rooms); and ground floor retail and restaurant; and
(2) the Peach Street and Junction Place buildings for housing (88 units, of which 44 will be affordable employee housing).
The Office of the Chief Prognosticator, using its predictive capabilities, worked with architect Sal B. Salero, and received assistance from Dall E-3 AI, to generate a series of renderings showing how Hotel Stansbury interiors might look after being “reborn” as The Dunk. Several of the images are set out below.
Preparation of Rehabilitation Plans: Dunk Them Donuts will work cooperatively with the Bricklyn Planning Department and the Office of the Federal Chancellor in its preparation of detailed rehabilitation plans for The Dunk, and shall submit such plans to the Planning Department for approval no later than November 15, 2024.
Rehab plans for the Peach Street and Junction Place buildings shall be submitted no later than June 15, 2025.
Approval of Rehabilitation Plans: The Bricklyn Planning Department will “fast track” review by the Planning Commission and the Historic Preservation Board of rehabilitation plans submitted by Dunk Them Donuts.
Fee Waivers: The Bricklyn Planning Department will waive permit application fees for the project.
Office Space for Bricklyn Agencies: Dunk Them Donuts will provide the Realm of Bricklyn 10,000 square feet of office space in the The Dunk for use as Bricklyn government offices at 25% below fair market value as determined by an independent commercial appraiser for 10 years following the completion of the project; and at 10% below fair market value for the following 10 years.
Bricklyn Historic Tax Credits: The Realm will provide a 20% tax credit to Dunk Them Donuts to its rehabilitation work.
Historic Preservation Grant: The Office of the Federal Chancellor will also authorize a preservation grant of no less than $150,000 to support the rehabilitation.
Affordable Housing Units: Dunk Them Donuts will provide 44 units of attractive, well-designed affordable housing for rent by its employees in the Peach Street and/or Junction Place buildings, using the definition of affordable housing and the adjusted maximum rental rates as set out in Bricklyn’s Inclusionary Housing ordinance.
Sculptor Clay Brickenburg is seen in black, next to Stephen B. Weston, named to be future manager of the The Dunk Hotel.
Sculptural Donut: With the absence of the originally proposed giant revolving rooftop donut restaurant, Dunk Them Donuts may install a sculpture by noted artist Clay Brickenburg titled “Chocolate with Sprinkles” by The Dunk’s entrance.
Completion Date: Dunk Them Donuts agrees to complete the rehabilitation of the Stansbury as The Dunk, and have it available for occupancy, no later than June 15, 2027, with the housing component in the Peach Street and Junction Place building available by June 15, 2028.
Investigation Into Actions by Brickwater Realty: The Federal Council agrees to terminate its investigation into the relationship between Brickwater Realty and Dunk Them Donuts, and the role of any Dunk Them Donuts officers in failing to maintain the Stansbury, without prejudice to resuming the investigation if the terms of this agreement are not met due to failures on the part of Dunk Them Donuts.
Looking Ahead:
Will Dunk Them Donuts’ ambitious plans materialize over the next three to four years? Many Bricklyn Junction residents, including those committed to the preservation of the old Hotel Stansbury, are cautiously hopeful.
Jeffrey Tiler Thompson, President of the Bricklyn Historic Preservation Society.
Jeffrey Tiler Thompson, President of the Bricklyn Historic Preservation Society, told us that “Our members are very pleased that the out-of scale, donut-topped tower is dead. It’s something we’ve worked hard for in order to save the Stansbury.”
As Thompson continued, “We’re grateful for the wise advice that Chief Prognosticator Bricks offered. We’re also pleased that Dunk Them Donuts will be working with Salvatore Salero, along with Bricklyn planners and staff from the Federal Chancellor’s office, to implement this promising rehabilitation plan for the Stansbury. We’re also very pleased to see the inclusion of the Peach Street and Junction Place buildings in the overall project. While we wholeheartedly offer our support, we’ll also be keeping a close eye on the project as it moves forward.” ✥
To the Editor: On behalf of Common Bricks, I just want to make clear that our decision not to oppose the tentative agreement between Realm officials and Dunk Them Donuts was not made lightly. It was largely because of our faith in the work of Chief Prognosticator Bricks, and the fact that Federal Chancellor Thurnbrick has signed off on the agreement and promised that its investigation into possible Dunk Them Donuts improprieties will resume if Dunk Them Donuts fails to honor its side of the agreement. — Jonathan Goodbrick, President, The Common Brick, Bricklyn, VT
To the Editor: I applaud Dunk Them Donuts’ decision to rehab the old Hotel Stansbury, and to retain the services of the very talented architect, Salvatore Salero. As a fellow Bricklyn architect, I’ve been privileged to work on several projects with Salero, and can attest to his skills and thoughtful approach in bringing what had been run down historic buildings back to life. The renderings you posted of some possible interior renovations just give a taste of what we have to look forward to. — Peter Dinkelbrick, BIA, Bricklyn, VT
To the Editor: I’m one of the Dunk Them Donuts employees who is hoping to find affordable housing in The Dunk, as the company promised us. I just read your article, and see that they’re now calling for 44 affordable housing apartments in two nearby buildings. I thought the number they proposed was 64? What’s going on? — [name withheld], Bricklyn Jct., VT
➤ Reply from the Editor: According to Paul B. Macro, one of our reporters, Dunk Them Donuts scaled back the number of units since the new project includes less square footage than the originally proposed high-rise tower. A representative from the Dunk Them Donuts indicated that the company will try to make up the difference in another location, but this has not yet been resolved.
To the Editor: While I’m very happy that the hotel has been saved and is being refurbished, what gives with the dropping of the suit? Methinks something is rotten in Bricklyn. — Pat from Vermont
