Monday, September 17, 2012

Jelly Buns a New York Institution

The Monday Nut:

This weekend I took a trip through upstate NY on the Harley , fortunately the weather was beautiful. I waited for the rain to abate on Saturday and took off for my adventure. It was a beautiful start, the sun came out, the wind whipped through my helmet and I could feel my muscles relaxing in to the rhythm of the bike; serenity.

Although the weather was perfect for a ride the one facet of motorcycle riding that most lay people would not always consider is temperature, the longer and later you ride the cooler it gets; this Saturday was no exception. To be perfectly blunt, when I am riding, I hate the cold. I love whizzing down the road but lack of feeling in my hands, is not high on the fun scale. Fortunately for you and I, my hands went completely numb just off route 90 outside of Little Falls, NY; home of everyones favorite little tea bag Salada. "That's Salada tea!" As the ad used to go. As much know for their tasty tea as their witty quips on the tea bag label, I have kept one for the better part of 30 years that says "Beer in a water bed makes a foam mattress", the company that created it, Redco Foods, Inc, still calls Little Falls home and is a constant reminder of American manufacturing; but I just digressed.

As it happens there is one other institution that also calls Little Falls home which donut aficionados around the country will be happy to visit, even with numb hands, The White Rose Bakery.  Like many of the best small town shops if a local had not told me where it was I would have passed right by it.

The White Rose Bakery is nestled in a non-descript "old-timey" sidewalk of shops that line main street in a one-way traffic flow. Look to the right quickly before coming to the intersection of N. Ann St. and there it is. Wait one second too long and you'll miss it. Once inside you'll be glad you found this 30+ year old neighborhood institution. Not only are their prices better than anywhere I have yet to visit, $.50 a donut, $.40 a cider donut; I got a coffee and 2 donuts for $1.80!, but the friendly staff, welcoming smells of breads, cookies, pastry, and of course donuts cause the line of familiar patrons to form fast, sometimes cycling through twice. OK, that was just me.

On to the donuts. I consider myself a "Jelly Donut Aficionado", but I am surprised to say the White Rose had something extra special in store for me; the Jelly Bun, an Upstate staple. It might seem harmless enough, sitting quietly, football-shaped, poised and ready....take a bite and then - BAM!!  a virtual Jelly Explosion!!! The folks at the White Rose have taken the best parts of a bun, the crispy outside and soft chewy middle, and mated that with the best part of a Jelly Donut - the jelly! If only I had had a trailer I would have ordered a dozen and then promptly eaten then all. I refrained. So the next time you find yourself whizzing down Route 90 in Upstate NY and having craving for donuts, or tea for that matter, go visit the friendly folks at The White Rose Bakery....and bring back a jelly bun for me.

Friday, September 7, 2012

Donut Savant - wow me with flavors!!

The Friday Nut :

It never ceases to amaze me how innovators will find a way to change the "normal everyday" and make it amazing, sophisticated and sublime; fortunately Donuts are finally having their day. As I have mentioned in previous posts the underground artistry of donuts has been hitting the main streets and mainstream in the last few years and shops, such as Donut Savant, Oakland, CA, are no exception.

The Chocolate Bomb

Direct from Thrilllist, "The greatest donut-vention since the hole in the middle, the holy-crap-it's-real Chocolate Bomb from just-opened Donut Savant's a dark chocolate cake ring that's filled with an Irish whiskey ganache, then topped with a Guinness and Bailey's glaze. Uh huh."

Fortunately I don't live close enough or I would be dropping these bombs on everyone I know. But, for those of you who do in habit the general area of:
1934 Broadway, btwn 19th and 20th; Oakland, CA; I suggest you stop
 by and send us pictures of your own aftermath!!

Wednesday, September 5, 2012

What ingredients are in a donut?

The Wednesday Nut:

I hope you all enjoyed your Labor Day weekend holiday with family, friends and of course good donuts; I did. As I sat with coffee in hand devouring a scrumptious little nut, I starting thinking about donut recipes and just how easy it would be to whip up some homemade donuts from scratch. That would mean I would have to know exactly what makes up your average donut, hence today's topic; The Basic Glazed.

Much like a chocolate chip cookie recipe is made up of chocolate chips and shall we say "cookie material" the basic glazed donut recipe consists of much the same, a basic glaze and "donut material". It just so happens that this "donut material" is the foundation for all yeast raised donuts and is an excellent jumping off point for the most creative of bakers. With that in mind you will find the basic building blocks of all raised donuts, as well as instructions to bake them below.


* 3/4 cup scalded milk
* 1/3 cup granulated sugar
* 1/4 teaspoon salt
* 1 (.25 ounce) envelope active dry yeast
* 1/4 cup warm water
* 4 cups sifted all-purpose flour
* 1 teaspoon freshly grated nutmeg (optional)
* 1/3 cup butter or margarine
* 2 eggs, beaten
* oil for deep frying
* 2 cups confectioners' sugar
* 6 tablespoons milk


1. In a medium bowl, stir together the scalded milk, sugar, and salt. Set aside to cool until tepid. If using nutmeg, stir it into the flour, and add 2 cups of the mixture to the milk, and beat until well blended.
2. In a small bowl, dissolve the yeast in warm water. Stir into the milk and flour mixture, then mix in the butter and eggs. Mix in the remaining flour 1/2 cup at a time. When dough is firm enough, turn it out onto a floured surface, and knead for 3 to 4 minutes. Place into an oiled bowl, cover and allow dough to rise until doubled in bulk. This should take 30 to 45 minutes.
3. On a lightly floured surface, roll the dough out to 1/2 inch in thickness. Cut into circles using a donut cutter, or round cutter. Set aside to rise for 30 to 40 minutes, or until light.
4. Heat one inch of oil in a deep heavy frying pan to 375 degrees F (190 degrees C). Fry donuts a few at a time. Cook on each side until golden brown, then remove to drain on paper towels. Glaze while warm, or just sprinkle with sugar.
5. To make the glaze, stir together the confectioners' sugar and 6 tablespoons milk until smooth. Dip warm donuts into glaze, and set aside to cool.

Wednesday, August 29, 2012

Holiday Donuts : Halloween Donut Tree

The Wednesday Nut:

Fall is undoubtedly my favorite time of year and, although I am not interested in rushing the last few days of summer, I am excited that my favorite holiday is just around the corner; Halloween. Unlike many holidays, Halloween holds a mystery and excitement for children of all ages that lights a spark inside all who celebrate; or perhaps that is just the candy. In the interest of preparing to celebrate I thought I would see if we could change things up this year and add donuts. Not to worry, my good friend and loyal donut follower Bob C. has supplied just the right idea; The Halloween Donut Tree, courtesy of Calli at Make It Do, by way of Brittany at One Charming Party.

Bob and his better half host and annual pumpkin carving party each year and consequently are always on the hunt for new party ideas. What better way to add a new twist to your Halloween celebration than by combining it with Donuts?! You will need the following supplies to start:  a 24″ styrofoam cone, 12 ounce bag of semi-sweet chocolate chips, basting brush, toothpicks and of course 45-50 donuts!

For a step by step tutorial of how to make your own tree, please click on the link below and send us your pictures.

Happy Halloween!

Monday, August 27, 2012

The Best Independent Doughnut Shops In America : Secrets

The Monday Nut :

I love a good bit of news from the Huffington Post. I love it even more when it revolves around donuts. And today they have not failed.

I have I mentioned that there has been an ever increasing trend recently toward more edgy, creative and innovative donut flavors; and the Huffington Post has blown the lid clean off! Whether we are looking at Atlanta based Sublime Donuts strawberry and creme, which goes full-blown-donut on strawberry shortcake, or Seattles' Top Pot Donuts going fasionista with the Chocolate Feather Boa, or back to local hot spot Kane's Donuts, of Saugus, unseating the likes of donut juggernaut Dunkin Donuts, we have independent shops crisscrossing the country with innovation and temptation to satisfy the pickiest of donut eaters.

Read up, eat up and enjoy!

Secrets Of The Best Independent Doughnut Shops In America

Thursday, August 23, 2012

Donut Recipes

The Thursday Nut :

Traveling always makes me think about new donuts. New donuts always make me think about recipes. And, since there has been an influx of new donuts flavors at both local shops and chain stores as of late, I thought it best to dedicate today's Nut to just that; recipes.

Let's start with my favorite: Jelly Doughnuts, courtesy of Charlie McHugh  on All :


  • 1 cup warm milk (110 degrees F/45 degrees C)
  • 1/3 cup water
  • 1 egg, beaten
  • 3 tablespoons margarine, melted
  • 3/4 cup white sugar
  • 4 1/2 cups bread flour
  • 1 teaspoon salt
  • 1 1/2 teaspoons ground nutmeg
  • 1 tablespoon active dry yeast
  • 3/4 cup any flavor fruit jam
  • 2 quarts vegetable oil for frying


  1. In a bread machine pan add the milk, water, beaten egg, melted butter, sugar, bread flour, salt, nutmeg, and yeast in the order recommended by the manufacturer. Set machine to the sweet dough cycle (see Editor's Note for using your stand mixer).
  2. Once the dough cycle is completed, turn the dough out onto a floured board and let it rest for 10 minutes.
  3. Roll the dough out to a 1/4-inch thickness. With a floured cookie cutter, cut into 2 1/2-inch rounds.
  4. Place 1/2 teaspoon jam or jelly in center of half of the rounds. Moisten edges with cold water; top with the remaining rounds, pinching edges together firmly. Place the sealed doughnuts on an greased baking sheet. Cover and let rise until doubled in a warm place, about 45 minutes.
  5. Heat oil in deep fryer to 375 degrees F (175 degrees C). Fry one layer of doughnuts at a time. Turn doughnuts as they rise to the surface until golden brown, about 2 to 3 minutes. Remove from oil, being careful not to poke doughnuts. Drain onto paper towels and toss with sugar, if desired.

Send us your pictures and enjoy!

Friday, August 17, 2012

Side Effects of Donuts

The Friday Nut

I know what you are thinking, and you are wrong. This is not an article about the physical health side effects of donuts, though it is a commentary on the mental side effects of donuts; which appear to be a plenty.

After having dinner with my good friend Sally Steinberg, author of The Donut Book, last night, we came up with an idea for today's commentary. I searched the Internet far and wide for some thoughtful insights and decided to add a twist based on my findings, the top 3 are presented below.

Whatever Chicago's Doughnut Vault is putting in its gourmet doughnuts appears to be having bizarre side effects: somethings causing people to line up for hours in rainy, 55-degree weather for the chance to buy a pastry from Food & Wine's #1 doughnut shop in the country. Want to know what it is? Maybe track down someone from this surprisingly serene time-lapse video of a Saturday morning doughnut frenzy along Franklin Street. Umbrella-wielding folks lined up at 8:30 a.m.—an hour before opening—and Doughnut Vault sold out in about 2.5 hours. Digital video enthusiast Mark Pallman made the video. Watch Chicagoans Buy 1,192 Doughnuts In 2.5 Hours

2) Body readers are wondering, "If I ate a DOZEN donuts for a day, would I have any side effects/fat gain? " an excerpt follows, but the discussion continues for 3 pages:

Floridaa:  "I haven't had a donut/cookie in like 2 years! I neeeed sweets! I was wondering if on a non-workout day, if I just bought a dozen glazed donuts and grabbed one whenever I was hungry would I have any negative side effects on my body? Would I gain fat? A dozen equals about 2800 cals (3300 maintenance) and I'd have nothing else besides fat free milk/water. Would the loaded fat kill me? Would it do anything at all??"
Womanoid: "Why all 12 plain glazed?"
Floridaa: "I figure it gives me the most physical matter for my calorie budget, right?"
Womanoid: " But would it even be worth it without the cream, sprinkles & jelly?"
Floridaa: " depends... if i could have like 9 or 10 badass donuts.. it would be worth it "

3) Serious, Robyn Lee ; Actor Jerry O'Connell Defends the Doughnut Burger:

Recently on, The Rachael Ray Show, actor Jerry O'Connell defended the combination of beef, cheese, bacon, and glazed doughnuts. "If my client is charged with being delicious, then yes—he's guilty, But the last time I checked law books, mixing great taste and flavors was every American's right."  So...why did O'Connell report for "Jerry duty" (their words, not mine) in a mock trial presided over by Judge Rachael Ray? To promote his new legal comedy/drama show, The Defenders.

I know what you are thinking now and you are still wrong. Are donuts evil, no. Do donuts cause wars, well perhaps a stampede, but no. Will donuts cause boughts of random silliness, causing people to do ridiculous things that no cupcake or cookie has ever inspired - YES! So, the next time you worry about the side effects of donuts remember, donuts make smiles, smiles cause laughter, and laughter is always a good thing.  Eat up and enjoy!

Monday, August 13, 2012

How many days does it take to digest a Donut

The Monday Nut

Back from the weekend, behind a my desk, and wondering about all manner of Donut randomness...the old question occurs to me "How many days does it take to digest a donut?" I wonder not so much in the interest of weight loss, but more in the interest of bonding with my dough ball. How long will it be with me before passing to the other side?

heathertharp, on seems to think the answer is 72 hours, while the crowd at Yahoo answers seems to range from 72 hours to 72 years, if only. No matter how much research I do, the misconceptions surrounding digestion of our beloved donuts range from hours to days, to weeks. There is an almost mythical lore to the amount of time a donut stays in your system. It's a legend best saved for a camp fire or passed down from grandparents to unsuspecting grandkids being bounced upon their knees. The donut, the mighty, the dough filled ball; dare you consume, may never leave. Unless of course, you have a metabolism.

But then we must come back to reality and face the simple fact that, no matter how magical, mythical, or feared, the donut too is only food. And like any food, is comprised of sugars, and will digest. This donut too shall pass. But that means it's time for another. :)

Thursday, August 9, 2012

The Best Donuts in NY

The Thursday Nut

As I am always on the hunt for Donut news, and will be traveling to NY next week, I thought of no better way to end the week than to share with you the 10 Best Doughnuts in New York, courtesy of Tejal RaoThe Village Voice.

Featuring the best shops from Brooklyn, Dough, to The Donut Pub, on 14th st, this article has me drooling and longing to go explore next week.



Monday, August 6, 2012

In Search Of Donuts...San Fransico Style

The Monday Nut

I am thankful every day. Thankful for life, thankful for laughter, and thankful that amazing homemade donuts are being discovered all over the country every day. I am also thankful there are individuals like me chasing them.

To wake up your week and toast those adventurous individuals I would like to present you with the following work from Sam Crayne, a Director, Cinematographer, Photographer, and Graphic Designer based in San Francisco, CA; celebrating the search for donuts and finding them at Bob's Donuts and Pastry Shop...

Sam manages to capture the adventure of the late night donut hunt, the hungry patrons gathering like hawks, Bob baking and frying, the activity and hum of the donut culture, nicely edited with support from Kesha's hit Tik Tok; how could you not want to get one right now?

If you're like me, and you don't live in San Fransisco, let's give thanks to Sam and enjoy by way of video. Please visit the link below.

Monday, July 23, 2012

Friends and Donuts

The Monday Nut

I love donuts and I love my friends. I also love that I have helped many of my friends love donuts. But of course, as we are talking about donuts, that is not a hard challenge.

Some time back I announced the launch of a new segment focusing on the adventures of one of our loyal followers and close compatriot, Tony Mento, brilliantly titled "Where's Tony with a Donut". Since we haven't heard much from him lately one could only assume that Tony was in fact "missing with a donut"... or likely several.

Therefore, when I received a text message this past week from Tony saying only this..."One word: Congdon's!" You can imagine how ecstatic I was. For, not only was Tony still alive, but he was also back on the hunt...without a vengeance it seemed. I replied - "Are you there?" as I was in Sanford Maine at the time and thought I  might be able to catch up with him for a quick jelly. But nothing. What had happened? My mind began racing thinking of all the donuts, the carnage of jelly, cream, chocolate and frosting. Tony was the Italian Stallion unleashed and hungry for any donut in his path. Like a Neanderthal on a Smith Corona, short choppy phrases where all he could manage... "Was now in Portland. BAVARIAN CREME!" Oh no, I thought. "Did Portland have any idea what was descending upon them?" Or was he lling out for help while inside a Bavarian creme? Then, there was silence. I imagine a sugary sweet coma of indulgence had caused him to lose his capacity to speak...but then came the pictures, FAST!

The name sake shop first...

First it was Tonys in Portland Maine...this must have been the scene of the Bavarian creme massacre....

Dough Boy Donuts Parsonfield
Then it was Dough Boy Donuts in Parsonfield Maine, traveling faster and faster, a freight train of sugar and sweet, no time for words just pictures, brief hints of the wake left behind.

Then Frostys in Brunswick Maine, famous for its long lines and scrumptous dough balls. It was at this juncture that Tony's donut rampage must have come to a screeching halt. The long lines at Frostys coupled with the sugary-dough-like concrete working its way through Tony's system must have brought our hero down to a quivering lump, grinning from ear to ear, just outside the door behind his last victim; a chocolate frosted.

 As the sign says - "Open 7 days a week, 4:00AM - till we run out." Thankfully Tony made it in time.

Friday, July 13, 2012

Donut Thought of the Day, Inspiration for Entreprenuers

The Friday Nut

I have a great day job, even though it has nothing to do with Donuts. Each and every day our CEO sends out an inspirational nugget called the "Thought of The Day", which I and several of my colleagues always look forward to. Toady's little nugget of wisdom was the following from none other than Charles Schwab:

“Everyone’s  got it in him, if he’ll only make up his mind and stick at it. None of us is born with a stop-valve on his powers or with a set limit to his capacities. There’s no limit possible to the expansion of each one of us.”—Charles Schwab

This is not the discount brokerage house, but rather the steel mill stake driver turned steel magnate. His quote, and fascinating rise from rags to riches, though not involved with donuts, makes me think of the many mom and pop shops we highlight on the The Donut Directory. The medium is different but the story, drive and dedication is the same. It's about individuals pushing their capacity, going beyond their limits and following a dream to makes their lives and our country better. 

With that in mind, I'd like to highlight one such entrepreneur  in the Donut world; Nancy Miller, the Mini-Donut Queen of Dallas, TX.  From AGbeat and The inspirational tale of an exploding mini-donut empire. This is the story of a stay at home mom, know more for jellies and jams than making donuts. She had no intention of starting an empire, but with a few business classes, some support from a local SCORE chapter some creativity and hard work, she is quickly becoming the Mini-Donut Queen of Dallas, TX. Nancy is a prime example of American ingenuity at its best. She proves that it doesn't take much money, but a little with the desire to work and learn anything is possible.

So take a chance on your dreams and support those who do, they might be making your next donut!

Tuesday, July 10, 2012

Dirty Dozen Donuts = Delicious!!

The Tuesday Nut

Brand new to Sanford, Maine is a wonderful little shop Dirty Dozen Donuts. The name is fun, the donuts are incredible and the young owner, Kelsey Quint, is a much needed vibrant spark to the community.

Sanford, like many New England mill towns, was once a bustling textile center that was severly impacted as companies merged and jobs left. But Sanford is a town that refuses to die, boasting a population of 21,000 and attracting entreprenuers like Quint who breathe new life through old traditions. 

A native of York, Kelsey moved to Sandford in 2009, and after a sucessful prior stint at another of this Donut Hunter's loved Maine donut holes, Congdon's, she went out on her own to do what she knows best - donuts; boy does she ever.

Who can pass up the Boston cream...not me!

Do you want a jelly donut
 you'll need a shovel to eat?

How about a lemon donut
that's bigger than your head...done!
Kelsey not only makes an amazing donut, she believes in building community and supporting the locals that make a community strong.

“It was very cool to watch – money that I had saved from making dilly bars at a Dairy Queen when I was in High School – go to local tradesmen who were going to spend their money locally with people who would turn around and do the same,” she says. “When you hear on the news about the economy, it’s too large to not feel powerless. Focusing on my community and the people interact with everyday has a more powerful and rewarding effect.”

With that in mind, take a trip to Sanford to support Kelsey and her staff. One donut at a time we can strengthen our community and rebuild our economy. But just get there early or you might miss out. :)

Tuesday, July 3, 2012

Happy 4th of July from The Donut Directory

The Tuesday Nut

With the holiday quickly approaching we at The Donut Directory have decided to celebrate, the same as always, with donuts! What better way to do so than to look at some of the most delicious looking Stars and Stripes dough balls from around the country.  Remember, no matter how you do it, enjoy the donuts and celebrate safely!

The Art of Julie Gouge ...mmmm

Classic sprinkles



Wednesday, June 27, 2012

Homemade Donuts are still the best :)

The Wednesday Nut 
What's better than having an extra long weekend vacation with good friends touring the back roads of Vermont on motorcycles? Well, nothing really. Unless, one of those friends is a loyal Donut Hunter and his wife is an amazing baker...of donuts!

Say hi Julie!

With that, The Donut Directory is happy to introduce Julie Mento. Julie is the better half of Tony Mento, of the painfully short lived "Where's Tony with a Donut series" (short, because he disappeared and took the donuts with him) and is an accomplished student in the art of homemade donutery.

With a skillful hand and a taste for interesting creative ingredients, Julie always manages to say "Really it was nothing" with an ease that would make Paula Dean gain back the 30 pounds she just lost.

Into this wonderful batch of homemade donuts Julie stressed the key ingredient, “whole” nutmeg; boy did it work. The “whole” nutmeg gives the donut a rich, full flavor with a slight spice that is to die for. Additionally, Julie combined the bourbon base vanilla, created by our friends Fiona and Jeff, to make a sugar glaze that perfectly complements the hint of nutmeg; Tony agreed.

We ended up with over a dozen plain raised donuts, glazed, cinnamon sugar and chocolate glazed. I'm not ashamed to say that I polished of at least 7 and I'm looking forward to the next batch. I'll be sure to post the recipe as soon as Julie will give it up. But if you have a favorite recipe let us know and we'll bake a batch and immortalize you in The Donut Directory!

Monday, June 18, 2012

Superior Donuts - ON STAGE!!

The Monday Nut

As a both and actor and Donut hunter, for me, nothing could be better than combining the two. Coupled with donuts and coffee at the snack bar and you have an evening that is sure to be a hit.

Superior Donuts is a play by American playwright Tracy Letts. Its world premiere was staged by the Steppenwolf Theatre Company in Chicago in 2008, and it premiered on Broadway in 2009. The play focuses on the relationship between despondent Arthur Przybyszewski, a former 1960s radical who owns a rundown donut shop in Uptown, Chicago, and Franco, his energetic but troubled young African American assistant who wants to update the establishment with lively music and healthy menu options. Dialogue scenes are separated by soliloquys in which Arthur discusses his past and reminisces about the city as it was in his younger years.

Will LeBow, Omar Robinson. Photo by Mark S. Howard

The captivating aspect of Superior donuts, which was partly due to the timing of our recent economic struggles and the The Lyric Stage Company's choice to present the piece in early spring, was the accuracy in which the dialogue and the characters depict all that the American dream was and all that we dreamed it could be. Once a great nation, we have tripped and fallen, but we can rise again; like a donut. Superior Donuts send just that message and does so through the hole in the donut. The audience feels like they have a seat at the counter, can feel the grittiness, the joy, and the pain that unfolds

As James Foritano's review from Arts Scope says: "What kept the plot of Lyric Stage’s presentation of “Superior Donuts” dancing for me was the sharply but subtly delineated asymmetry of the characters, all wrestling with the “American Dream” but at different and differently slippery stages of the contest. “Superior Donuts” was, for me, the national ‘conversation’ our pundits and politicians keep promising but never broaching, although I didn’t realize that dimension, fully, until long out onto the cold streets of Boston. I left the Lyric Stage full of the atmosphere and strivings of uptown Chicago, of typical Chicagoans whose orbits intersect profoundly, wittily and sometimes unsettlingly with our own neighborhoods and selves." If you have the opportunity to catch a local performance this Donut hunter strongly suggests you do so.

Friday, June 8, 2012

Celebrate National Jelly-Filled Doughnut Day!

The Friday Nut

Thank you to my good friend and ever faithful donut hunter Deb Walther for not only reminding me that it's my favorite day in the world, besides National Donut Day, but for giving me the best reason in the world to not feel guilty about eating one on the ride home today.

Check out all these pictures of Jelly Donuts on Ryan and Pintrest and enjoy one today! Yumm.

Friday, June 1, 2012

It's National Donut Day! 75 Years and going strong.

The Friday Nut

I can't believe it has already been a year since the last National Donut Day, but here wer are again. So go out and celebrate with, well, donuts of course.

National Donut Day, celebrated the first Friday of June every year, celebrates the Donut Day event created by the Salvation Army in 1938 to honor the women who served donuts to soldiers during World War I. The holiday celebrates the doughnut, or donut and is delicious - Thanks Donut Day USA!

With that in mind let's take a sampling of what's going on in local donuts around the country to celebrate our best dough friend!

Boston:           Free Donuts at Dunkins

                        Bostons Best Independent Donut Shops

New York:      NYC Mayor Marks Donut Day, but Urges Moderation...LOL

Chicago:         Ravenswood celebrates National Donut Day!

                        Salvation Army and Entenmann’s Bakery make the largest box of donuts ever created

Houston:         Free Donuts everywhere!!

Los Angeles:  LA Weekly, where will you celebrate?

So no mattter where you are there are plenty of reasons to celebrate. Grab friend, raise a donut and rejoice - It's National Donut Day !!!!