BizBeat: ‘Doughnut Desert’ quenched
Sunday, June 8, 2014
Jefferson City had been dubbed a “doughnut desert.” B.K. Bakery set out to fix that. In July 2013, the Missouri Boulevard business began serving up doughnuts, courtesy of Jackie Crane, owner of Jamolee’s, a Fulton business.
At that time, B.K. Bakery owner Brandon Kelley said it was his ultimate goal to make the doughnuts himself. He and his staff noticed a trend, many people were coming by the bakery requesting doughnuts and leaving without purchasing something else when they learned the bakery didn’t offer the deep fried delicacies. After nearly a year, the bakery is now able to make their own doughnuts, and has also taken on a rebranding of sorts.
National Donut Day fell on June 6, and appropriately so, the bakery introduced its new delicacies to the Capital City last week. Its social media pages were filled with maple bacon bars, devil’s food cake doughnuts, strawberry glazed yeast raised doughnuts, doughnut holes, doughnuts with chocolate sprinkles, with coconut and more. Several posts were given the hashtag “#doughnutdesertquenched.” B.K. hopes to add more varieties of the sweet treats in the future.
The doughnuts have proved a hit so far, and are a part of the rebranding of the bakery. Now known as BK’s Bakery Doughnuts & Pastries, the bakery is moving away from desserts and focusing on the breakfast crowd with doughnuts and pastries. The owners said the bakery will still make cakes and pies to order and will continue to keep cupcakes available. A new sign reflecting the change will be displayed outside the business in the near future. The bakery has also changed its hours, now closed both Sunday and Monday, and opening earlier, at 5 a.m. Tuesday through Saturday.
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