bake - April 2017 - 45

fresh all day, and that's a constant," Kenny says. "Part of our success is the location where we're at in a busy shopping center. A lot
of people come in for a cup of hot chocolate and a donut.
In addition to everyday and seasonal varieties of donuts made
with premium jams, ﬁllings and icings, the store offers a full selection of freshly baked croissants, bagels, breakfast sandwiches and

NATIONAL DONUT DAY

gourmet roasted coffees, teas and hot chocolate.
The Salvation Army started National Donut Day during the
"Reno is a great community, and for so many people, this is their

Great Depression as a way to raise funds and bring aware-

outlet for where they start their day," he points out. "Donuts are

ness to The Salvation Army's social service programs.

happy food."
National Donut Day commemorates the "donut lassies," or
Kenny got his start in Southern California where he made the suc-

female Salvation Army volunteers who provided writing

cessful transition from a police officer (who admits that he always

supplies, stamps, clothes-mending and home-cooked meals,

loved donuts) to a donut maker nearly 40 years ago. Donut Stop

and, of course, donuts, for soldiers on the front lines.

became a local favorite and quickly grew to multiple locations in
Southern California. In 2009, the family journey continued when

Approximately 250 Salvation Army volunteers provided

Bob's son, Jay, moved the family's recipes with him to Reno,

assistance to American soldiers in France starting in 1917

where DoughBoys Donuts was born. In addition, the Kenny family

during World War I.

continues to operate Rolling Pin Donuts in Camarillo, California.
With limited resources, these treats were fried, only seven
In Camarillo, they sell donuts all night long and close at 2 a.m.,

at a time. The Salvation Army's Ensign Margaret Sheldon

and reopen at 6 a.m. The Southern California donut business is

and Adjutant Helen Purviance cleverly thought of frying

becoming more of a late-night thing.

donuts in soldiers' helmets.

In Reno, DoughBoys Donuts does a lot of business with the University of Nevada, including the ever-popular Wolf Pack Paw (a
raised donut shaped like a wolf paw with blue vanilla icing).
"Throughout the year, we bring in seasonal donuts like lemon,
pumpkin spice and red velvet, and periodically we do cherry
clusters and peanut butter logs. With donuts, there is an endless
variety that you can do."
Beyond looking for more storage and baking space to keep pace
with surging demand, particulary from wholesale accounts, Kenny
sees the key to future continued success will be sticking to the plan.
"I've been doing this for more than 30 years, so I've seen the ups
and downs," he says. "I'm a people person, and you just have to
keep your place clean and give 'em good service. We can only
control what we're doing." J O H N UNRE I N

bakemag.com | APR 2017 > 45

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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