bake - April 2017 - 44

pastries

DoughBoys Donuts
For all the hype surrounding the rising popularity of gourmet

about donuts out there," he says. "It's a completely different setup

donuts, Bob Kenny admits that he prefers to sell simple, great-

than what we have going, and there's a niche for that, too. I see

tasting donuts at reasonable prices. At his shop, DoughBoys Do-

nothing but growth ahead for donuts."

nuts in Reno, Nevada, they offer cake donuts for 95 cents apiece,
glazed for $1, and only one selection (the baked cinnamon roll for

With National Donut Day approaching on Friday, June 2, the

$2.75) goes for more than $2. The fanciest donut on the menu is

donut business is surging forward in all sorts of new and inter-

probably the chocolate chip roll for $1.95.

esting directions.

And his formula keeps on working and working.

In Reno, a blue-collar version of Las Vegas, outdoor recreation
is the name of the game, and skiing and kayaking are as popular

"After eight years here, people keep coming back, and every year

here as the locals' love of great donuts. And DoughBoys Donuts is

we get busier," says Kenny, who runs the two-store, family-owned

the star attraction.

business with his wife, Marge, and son, Jay. "We have our niche,
and our niche is a good donut selling at a fair price. Things are

"The only thing that slows us down is when people can't get

pretty good here. We can't keep up with demand."

in here because of the weather," the good-natured Kenny says
during a recent winter day when the Reno-Tahoe area received

Still, the retired Los Angeles police officer who first started selling

several feet of snow.

donuts in 1980 in Southern California believes that the gourmet
donut trend is equally positive for the business overall. The latest

But one change he has noticed over the years is the time dur-

trends involve donut shops stacking anything from kids' cereal to

ing which people come most often to their store. Their shop still

unique frosting flavors like hibiscus on top of a donut and selling

does brisk sales in the morning hours, but "we do tremendous late

the decadent sweet goods for $2 to $3 apiece (or even higher,

afternoon business, and our late-night business is phenomenal."

depending on the location).
DoughBoys Donuts is open from 5 a.m. to 10 p.m. daily, and they
"I'm actually very happy to see that trend. It's getting the word

44 < APR 2017 | bakemag.com

do no less than four to six baking cycles per day. "We're baking



http://www.bakemag.com

bake - April 2017

Table of Contents for the Digital Edition of bake - April 2017

bake - April 2017
Editor’s note - a dazzling new porto’s
Contents
Management - The Power of Schoox
New product success stories - Gourmet Biscuits
Technical corner - The Proof is in the Fermentation
FOUR INDUCTED TO BAKING HALL OF FAME
Food safety - Code Uniformity
Equipment innovations - Clean Efficiency
A dazzling new porto's
THE BAKING ORIGINS OF PORTO’S
Display innovations
THE EXPERIENCE ECONOMY
Where grab-and-go meets health
Chocolate & decorating - MCCAFE TAKES FLIGHT
Cakes - Mother’s Day Ideas
Breads - Sprouting Wings
INTERNATIONAL BREAD SYMPOSIUM
Pastries - DoughBoys Donuts
Foodservice - Breakfast Sandwiches
Product showcase
Classifieds
Formulation of the month - Kouign-Amann
bake - April 2017 - Contents
bake - April 2017 - 2
bake - April 2017 - 3
bake - April 2017 - 4
bake - April 2017 - 5
bake - April 2017 - Management - The Power of Schoox
bake - April 2017 - 7
bake - April 2017 - New product success stories - Gourmet Biscuits
bake - April 2017 - 9
bake - April 2017 - Technical corner - The Proof is in the Fermentation
bake - April 2017 - 11
bake - April 2017 - FOUR INDUCTED TO BAKING HALL OF FAME
bake - April 2017 - 13
bake - April 2017 - Food safety - Code Uniformity
bake - April 2017 - 15
bake - April 2017 - Equipment innovations - Clean Efficiency
bake - April 2017 - 17
bake - April 2017 - A dazzling new porto's
bake - April 2017 - 19
bake - April 2017 - 20
bake - April 2017 - 21
bake - April 2017 - 22
bake - April 2017 - THE BAKING ORIGINS OF PORTO’S
bake - April 2017 - 24
bake - April 2017 - 25
bake - April 2017 - Display innovations
bake - April 2017 - 27
bake - April 2017 - THE EXPERIENCE ECONOMY
bake - April 2017 - 29
bake - April 2017 - Where grab-and-go meets health
bake - April 2017 - 31
bake - April 2017 - Chocolate & decorating - MCCAFE TAKES FLIGHT
bake - April 2017 - 33
bake - April 2017 - Cakes - Mother’s Day Ideas
bake - April 2017 - 35
bake - April 2017 - 36
bake - April 2017 - 37
bake - April 2017 - 38
bake - April 2017 - 39
bake - April 2017 - Breads - Sprouting Wings
bake - April 2017 - 41
bake - April 2017 - INTERNATIONAL BREAD SYMPOSIUM
bake - April 2017 - 43
bake - April 2017 - Pastries - DoughBoys Donuts
bake - April 2017 - 45
bake - April 2017 - Foodservice - Breakfast Sandwiches
bake - April 2017 - Product showcase
bake - April 2017 - 48
bake - April 2017 - Classifieds
bake - April 2017 - Formulation of the month - Kouign-Amann
bake - April 2017 - 51
bake - April 2017 - 52
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