If you want to know the secret to Champion's malasadas, it's widely publicized. Read the framed newspaper clippings on its walls and you'll learn that the dough is allowed to age, which reduces the air. The aging process, along with being made to order, produces a delightfully chewy center with a crisp finish. Open since 1983, the bakery was originally a small cafe and restaurant and eventually narrowed its focus to malasadas when it moved to its current address on Beretania. Open Tuesday through Saturday from 6 a.m. to 7 p.m. and Sunday from 6:30 a.m. to 4 p.m. (closed Mondays).