Photo by RR Best
JoBeth Risley is seen boxing up fresh glazed doughnuts early Friday morning. After first opening last Thursday, the Sullivan Bakery has sold out of its goods every day since.

By heavy demand, a Sullivan favorite re-emerges

June 24, 2015

by Keith Stewart
keith@newsprogress.com

Last Thursday just before 3:45 a.m. Drew Zbinden walked a block west to 112 East Harrison and began making doughnuts.
But not just any ordinary doughnuts.
Sullivan Bakery doughnuts–and 40 dozen of them.
The bakery then flipped round its open sign at 5:30 a.m.
Two hours later, all 480 of the cake and round yeast-raised rings, 96 of which were glazed, were gone.
Not to worry right? The bakery still had cookies, brownies, and six dozen muffins.
Gone.
In fact, if you walked into the newly opened bakery Thursday after 9 a.m., it appeared as though they hadn’t opened at all as their three pastry cases sat empty.
Still unbeknownst to the public the mad rush earlier that morning, patron after willing patron continued to come to the bakery in anticipation of a morning pastry.
“You’re only about three hours too late,” said Jerry Risley, Drew’s father and part owner.
“How about 5:30 a.m. tomorrow?” said JoBeth Risley, Drew’s mother (also part owner).
“We’re sold out,” said Zbinden to another customer. “Sorry.”     Login or Subscribe to read the rest of this story.