Our mornings
The first batch
sets the pace.
We like a morning with a rhythm: mix, rest, cut, fry, glaze. Then open the door.
Two doughs.
A whole morning.
Yeast dough gets time to rise before we cut the rings. Cake dough makes a denser donut with those little ridges that catch the glaze. We finish both in small trays so each flavor has its own place in the case.
The regulars stay regular: original glazed, chocolate dip, cinnamon sugar, old-fashioned, blueberry cake and chocolate cake. In November, blood orange and maple pecan get the weekend spots.
We make one morning batch of each flavor. A sold-out tray waits until tomorrow; the coffee counter stays open until 1pm.
Come by
16 Button Street
Maple Crossing
Order at the counter. There are four stools by the window and plenty of boxes to take away. Office pickups have a separate end of the counter.
Morning hours
Tuesday–Friday · 6:30am–1pm
Saturday–Sunday · 7am–1pm
Monday · Closed
Holiday closures: November 26 and December 25, 2026.
Individual flavors may sell out by 10:30am. Coffee until close.
Be the one who brings donuts.
A dozen for the desk. A bigger box for the whole meeting.