bake - November 2017 - 30

Duck Donuts

After many years of vacationing to the Outer Banks

favorites such as vanilla icing with sprinkles and more

in Duck, North Carolina, Russ DiGilio and his family

adventurous creations such as maple icing with bacon.

realized there was nowhere to get the sweet staple
of happiness: a warm, fresh donut. What started as

Lou DeFratti, general manager at Duck Donuts in

a whim developed into fun recipe sessions, many

Kissimmee, Florida, demonstrates how the entire

months of research and collaboration, and eventually

process takes less than 5 minutes from start to ﬁnish.

led to the opening of the ﬁrst Duck Donuts locations

They start with a custom proprietary mix, and the

in Duck and Kitty Hawk, North Carolina, in 2007.

freshly made donut batter is dropped one ring at
a time into a Donut Robot Mark V from Belshaw

Company founder DiGilio actually had no prior experi-

Adamatic. DeFratti praises the machine for its effi-

ence in the food industry. He had worked in health-

ciency and ease of use. Each donut fries quickly.

care for 30 years, which led to owning and operating

Once the customer chooses their toppings, they are

independent and assisted living facilities. As a busi-

enjoying a fresh, warm donut.

ness owner, he developed the mindset that, to be
successful, you have to consistently deliver on your

Consumers like having the opportunity to customize,

promise, a core value he continues to encourage today.

and Duck Donuts can provide customers with a
product that exactly meets their sweet desires. The

"It took about three years for the concept to really take

family-friendly stores offer a viewing area where chil-

off in the Outer Banks. Word-of-mouth played a big

dren and adults can watch their donuts being made.

role in the success, and still does to this day," DiGillio
says. Once the concept took off, he knew he created

The freshness factor plays a signiﬁcant role in the

something special. Duck Donuts sells more than just

success of Duck Donuts. "We were constantly

donuts; they offer an experience, an opportunity to

approached by customers asking us to franchise and

elicit family memories, traditions and happiness.

bring the brand back to their hometown," DiGilio

Duck Donuts differentiates from other donut shops

of franchising, we decided to give it a try, and in

because the process is completely made-to-order.

2013, we opened our ﬁrst franchise in Williamsburg,

Cake donuts are made fresh the moment an order is

Virginia. And today we have more than 50 operating

placed. Customers can choose from a variety of icing,

locations, and more than another 130 locations under

topping and drizzle combinations, including traditional

contract in 22 states.

30 < NOV 2017 | bakemag.com

DUCK DONUTS

says. "After many years of shying away from the idea

http://www.bakemag.com

bake - November 2017

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

bake - November 2017
Editor's Note - twentyfive 2017
Contents
Profile Introduction - 2017 twenty-five
Bread Profiles - The Future of Bread
Publican Quality Bread
Arcade Bakery
MANRESA BREAD
Columbia City Bakery
1900 Barker
Cake Profiles - Taking the Cake
Carlo's Bakery
Ron Ben-Israel WEDDING CAKES
CAKE LIFE Bake Shop
CREATIVE CAKES
GIGI’S Cupcakes
Donut Profiles - The Donut Revolution
Technical Corner - Mastering Yeast Raised Donut Mix
Duck Donuts
CAKENOMICS
Feature - The high stakes of birthday cakes
TIME SAVING TIPS
SUPPLY SIDE ECONOMICS
WINNING PROMOTIONS
INNOVATIVE PRODUCTS
VOODOO Doughnut
Dough
CALIFORNIA DONUTS
HURTS DONUTS
Hispanic Profiles - The Rapid Rise of Hispanic Bakeries
PORTO'S BAKERY & CAFÉ
Pasteleria Azteca
EL PUEBLO BAKERY
EL BOLILLO BAKERY
Pastry Profiles - MELAO BAKERY
The Power of Patisseries
Hoosier Mama Pie Company
Bisous Bisous Patisserie
BOUCHON BAKERY
Sister Pie
Piccione Pastry
Product Showcase
Classifieds
Ad Index
bake - November 2017 - bake - November 2017
bake - November 2017 - 2
bake - November 2017 - Editor's Note - twentyfive 2017
bake - November 2017 - 4
bake - November 2017 - 5
bake - November 2017 - Contents
bake - November 2017 - 7
bake - November 2017 - Profile Introduction - 2017 twenty-five
bake - November 2017 - 9
bake - November 2017 - Bread Profiles - The Future of Bread
bake - November 2017 - 11
bake - November 2017 - Publican Quality Bread
bake - November 2017 - 13
bake - November 2017 - 14
bake - November 2017 - Arcade Bakery
bake - November 2017 - 16
bake - November 2017 - 17
bake - November 2017 - MANRESA BREAD
bake - November 2017 - 1900 Barker
bake - November 2017 - Cake Profiles - Taking the Cake
bake - November 2017 - 21
bake - November 2017 - Carlo's Bakery
bake - November 2017 - Ron Ben-Israel WEDDING CAKES
bake - November 2017 - CAKE LIFE Bake Shop
bake - November 2017 - 25
bake - November 2017 - CREATIVE CAKES
bake - November 2017 - GIGI’S Cupcakes
bake - November 2017 - Donut Profiles - The Donut Revolution
bake - November 2017 - Technical Corner - Mastering Yeast Raised Donut Mix
bake - November 2017 - Duck Donuts
bake - November 2017 - CAKENOMICS
bake - November 2017 - cake - 2
bake - November 2017 - Feature - The high stakes of birthday cakes
bake - November 2017 - cake - 4
bake - November 2017 - cake - 5
bake - November 2017 - TIME SAVING TIPS
bake - November 2017 - cake - 7
bake - November 2017 - SUPPLY SIDE ECONOMICS
bake - November 2017 - cake - 9
bake - November 2017 - cake - 10
bake - November 2017 - cake - 11
bake - November 2017 - WINNING PROMOTIONS
bake - November 2017 - cake - 13
bake - November 2017 - INNOVATIVE PRODUCTS
bake - November 2017 - cake - 15
bake - November 2017 - cake - 16
bake - November 2017 - VOODOO Doughnut
bake - November 2017 - Dough
bake - November 2017 - 33
bake - November 2017 - HURTS DONUTS
bake - November 2017 - 35
bake - November 2017 - Hispanic Profiles - The Rapid Rise of Hispanic Bakeries
bake - November 2017 - 37
bake - November 2017 - PORTO'S BAKERY & CAFÉ
bake - November 2017 - 39
bake - November 2017 - Pasteleria Azteca
bake - November 2017 - 41
bake - November 2017 - EL PUEBLO BAKERY
bake - November 2017 - 43
bake - November 2017 - EL BOLILLO BAKERY
bake - November 2017 - Pastry Profiles - MELAO BAKERY
bake - November 2017 - The Power of Patisseries
bake - November 2017 - 47
bake - November 2017 - Hoosier Mama Pie Company
bake - November 2017 - 49
bake - November 2017 - Bisous Bisous Patisserie
bake - November 2017 - BOUCHON BAKERY
bake - November 2017 - Sister Pie
bake - November 2017 - Piccione Pastry
bake - November 2017 - Product Showcase
bake - November 2017 - 55
bake - November 2017 - Classifieds
bake - November 2017 - 57
bake - November 2017 - Ad Index
bake - November 2017 - 59
bake - November 2017 - 60
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https://digital.bakemag.com/sosland/bake/bake-march-april-2021
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