ZANESVILLE – Tasting is believing. That’s why one Texas man drove to Donald’s Donuts after hearing it was best.
The public voted the Zanesville iconic business as the best donut shop in the country during the USA TODAY 10BEST Readers’ Choice Awards in June. It was up against many nationwide donut competitors in New York, California, Iowa, Georgia and other states.
“Since the recognition, it’s been incredible. We haven’t been able to make them fast enough,” said owner Tom Warne. “The influx of new customers was great, but our daily customers felt like their home team won, so everybody took pride in it.”
Foodies near and far have contacted the shop and traveled to Zanesville wanting to try Donald’s Donuts. Warne estimates there has been a 10% to 40% increase in customers, depending on the day.
There have also been visitors from larger cities, such as Columbus, Cincinnati, Pittsburgh, Indianapolis and Chicago.
“People have been traveling, which creates a lot of pressure because people are making this a destination,” Warne noted. “I got to make sure I have donuts. If somebody drives that far and we don’t have donuts, I would hate that.”
‘We pay attention to every single step’
But what makes Donald’s Donuts stand out above the rest? A history of consistency is one big part of it, Warne believes.
“I think the reason our donuts are so good is because we pay attention to every single step, all the details. You have to be aware of exactly how long everything’s mixing, consistency of the icings. Just all the steps have to be perfect,” he explained.
Warne and his staff of 13 to 15 employees start making the dough for yeast and cake donuts at 12:30 a.m. The dough has to sit before they can start rolling. It is then divided and cut into individual donuts. The donuts have to proof for around 35 minutes.
“The timing is absolutely everything. If you take the donut out of the proof box five minutes early or five minutes late, it affects the quality of the donut,” Warne said.
Then, it’s fry time.
“It has to be fried at the perfect moment,” he added. The glazed donuts, for example, are given 45 seconds, flipped, and given another 45 second on the other side. Then, they’re topped with the house-made glaze and cooled.
All of it has to be done by the time the shop opens at 5 a.m. The morning rush is usually from 6 to 10 a.m.
Donald’s Donuts can produce 150 to 200 dozen donuts on a slower day and 600 to 700 dozen on the weekends. Its 45 varieties include notable favorites like chocolate donuts, cake donuts, maple cream-filled, honey buns, and traditional glazed.
Family business
Warne, the sole owner since 2015, has been a part of the donut shop since 1980 when he was 13. His parents Donald and Barbara Warne opened the shop in 1960. Warne and his cousin Jon Gaylord bought the shop together in 2007.
“Dad came up with all of this. I always joke that while my dad built the car, I just keep putting gas and oil in it,” Warne explained.
He’s the second generation at Donald’s Donuts and hopes for a third. His daughter, Frances, also works there. “She’ll be the third generation, fingers crossed,” he said.
Donald’s Donuts is open from 5 a.m. to 2 p.m. Monday, Wednesday, Thursday, Friday, and Saturday. Sunday hours are 6 a.m. to noon. The shops is closed on Tuesdays.
The award was Donald’s first from USA TODAY.
The 10BEST competition series highlights small businesses or across the country with an unforgettable charm, noteworthy atmospheres, or delicious eats.
Shawn Digity is a reporter for the Zanesville Times Recorder. He can be emailed at sdigity@gannett.com or found on X at @ShawnDigityZTR.
This article originally appeared on Zanesville Times Recorder: 10BEST named Donald’s Donuts the best in the country. Tom Warne shares recipe for success
Reporting by Shawn Digity, Zanesville Times Recorder / Zanesville Times Recorder
USA TODAY Network via Reuters Connect
