Sons & Daughters of Dunks

Everyone knows that New England is the home of Dunkin’ Donuts.  Well, not everyone, just many people, and especially those who can’t get enough fried dough with lots of sugar.

It all started in 1950, in Quincy, Massachusetts, when Bill Rosenberg opened the very first Dunkin’ Donuts.  Affectionately known among New Englanders as “Dunk’s,” this company has become an enormous franchise with shops all over the planet.

And for good reason.

Delicious doughnuts, great coffee, and a well-trained staff that pours and serves fast.  The coffee is fresh and delicious.  The doughnuts–my favorite is the, “Old Fashioned,” which is a plain doughnut–are always the same, and really satisfying.

The profit margins on doughnuts, by the way, are phenomenal.  Only pizza comes close.  Unlike protein, which has a food cost as high as 33% of the price, the cost to make a doughnut–even a Bavarian creme!–is about 2%.  After all, it’s flour, sugar, eggs, and sugar, and salt, and sugar, and food coloring, and sugar.

So it’s no surprise that the big boon in Boston and everywhere else in the U.S. are doughnut shops and bakeries.  Variety!  Reliability!  And sugar!

Wylie Dufresne, star chef of what was WD-40, a fancy place, just opened a doughnut shop in NYC.  In Boston, in addition to new local doughnut shops, there are numerous bakeries where you can buy a sandwich and a soft drink for  between $15-18.  Good stuff!

So good, in fact, that Panera recently bought Tatte bakery.

And guess who bought Panera?

Krispy Kreme doughnuts!

 

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