Go­ing Nuts for Duck Donuts

The Avenue News - - FRONT PAGE - By: GIANNA DECARLO gde­carlo@ches­pub.com

Last month, White Marsh wel­comed Duck Donuts and its made-to-or­der donuts to its rapidly de­vel­op­ing com­mu­nity.

The new shop is at 5272 Camp­bell Blvd. in Not­ting­ham Square, the for­mer lo­ca­tion of the Yogi Cas­tle frozen yo­gurt shop.

Duck Donuts is known for mak­ing hot, fresh, donuts to or­der with cus­tom­iz­a­ble top­pings and glazes.

This lo­ca­tion is the third to open in Mary­land and the first one in the greater Bal­ti­more area.

“We wanted to branch out a lit­tle fur­ther. We’ve stayed in MoCo [Mont­gomery County] but we wanted to go by the Bay, go by Bal­ti­more be­cause there’s an­other mar­ket out there,” said Travis Gaf­ford, the re­gional man­ager of the Mary­land fran­chises.

Be­gin­ning in the Outer Banks in the ap­pro­pri­ately named Duck, North Carolina in 2006, Duck Donuts has since ex­panded

to places like Ge­or­gia, Ohio, and South Carolina.

“Our team is ex­cited to bring the unique con­cept of Duck Donuts to the Greater Bal­ti­more area,” said Rue Rusike, the Duck Donuts gen­eral man­ager. “This is our sev­enth lo­ca­tion and we look for­ward to ex­plor­ing ad­di­tional op­por­tu­ni­ties to con­tinue serv­ing warm, de­li­cious and made-to-or­der donuts to those in our com­mu­ni­ties.”

They spe­cial­ize in clas­sic fla­vors like vanilla and peanut but­ter cho­co­late, and for the more ad­ven­tur­ous eaters, there are over-the-top op­tions like donut sundaes and break­fast sand­wiches.

The vanilla cake donuts are pre­pared with a ma­chine specif­i­cally de­signed for the Duck Donuts fran­chisees. The donuts are cooked in 400-de­gree oil for 45 sec­onds on each side be­fore be­ing dumped into a cool­ing vat. Once prop­erly chilled out, the donuts are doused in ic­ing and then top­pings are added to the cus­tomer’s spec­i­fi­ca­tions.

“We make ev­ery­thing to or­der. It’s crispy on the out­side and light and fluffy on the in­side,” he said. “It’s sugar on sugar on sugar, who doesn’t like that?”

Gaf­ford said that they are most known for their maple ba­con fla­vor, made with real ba­con bits. His fa­vorite, how­ever, is the French toast donut which is made with cin­na­mon sugar and maple syrup.

Duck Donuts en­cour­ages their cus­tomers to be cre­ative, mix­ing up glazes and top­ping to con­coct your own sweet creation.

“We like it when peo­ple think out­side the box. Kids love it,” he said.

Gaf­ford said he is happy to be in­volved in the re­de­vel­op­ment of White Marsh and thinks that Duck Donuts can fill a need for cus­tomers in the area that large-scale chain cof­fee shops can’t.

He also praised the pa­tience of the cus­tomers as the busi­ness gets started and works to meet the area’s donut de­mands, es­pe­cially dur­ing the re­ally busy hours, like brunch time on Sun­days.

“You get a box of twelve hot, fresh, donuts and some­one had to in­di­vid­u­ally dip one, it’s go­ing to take time.”

Donuts will be pre­pared Mon­day-Fri­day, 6 a.m. to 7 p.m. and Satur­day-Sun­day, 7 a.m. to 7 p.m. For ad­di­tional in­for­ma­tion, visit the Duck Donuts White Marsh Face­book page or visit Duck­Donuts.com.

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