Every morning, mouthwatering smells waft out of Shipley Do-Nuts. Vanilla and cinnamon; strong coffee; yeasty bread. These sumptuous scents signal that the bakers' daily trays are ready. Then, though the door has only been open a short while, customers descend upon the bakery, gobbling up hand-kneaded treats such as bear claws, chocolate twists, and kolaches. These pastry fiends are participating in a decades-old tradition: Shipley opened its doors—or at least, its first door—in 1936. Since then, it's expanded to 225 locations, each one sprouted from a carefully-sown donut hole placed in the ground. Despite the organization's growth, Shipley bakers have never lost sight of what made their pastries so popular in the first place: quality. That's why they still source fresh, whole ingredients, and handcraft each donut with a deft, delicious touch.