Category: 
May 17, 2011
Workspace: David Unkelbach, The Donut Shoppe
“That’s it. That’s everything,” said owner David Unkelbach. The Donut Shoppe knows its niche and has filled it since 1962. The baker of the evening arrives around 9 p.m. and works all night to make 250 to 350 dozen yeast-raised and cake doughnuts, including apple fritters and éclairs.
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