Bakers Journal

News
Doughnuts the old-fashioned way

October 7, 2009  By The Boston Globe


donutsOct. 7, 2009, WEYMOUTH, Mass. – By 8:30 a.m., baker Russ Glod is four hours deep into his doughnut
dance. As classical music plays in the background, Glod pirouettes
through the small kitchen, rolling, frying, and frosting hundreds of
these circular concoctions for the busiest Dunkin’ Donuts store in the
nation.

donutsOct. 7, 2009, WEYMOUTH, Mass. – By 8:30 a.m., baker Russ Glod is four hours deep into his doughnut
dance. As classical music plays in the background, Glod pirouettes
through the small kitchen, rolling, frying, and frosting hundreds of
these circular concoctions for the busiest Dunkin’ Donuts store in the
nation.

Glod is a rarity in the Dunkin’ empire. Only three dozen of the more
than 2,100 shops in the Northeast still make doughnuts from scratch in
the stores. | READ MORE

Advertisement

Print this page

Advertisement

Stories continue below