donutdays
In 1972, gold hit $70 an ounce in London, “M*A*S*H” premiered on television, and Adolph Rupp retired after 42 years of coaching at the University of Kentucky. Beyond these notable events lies another, specific to the annals of Lexington’s own history: Donut Days opened its doors for the first time and let the tantalizing aroma of its baked goods waft out to an appreciative citizenry. Many frequent the family-owned bakery to this day — 40 years later.
In those 40 years, the full-service bakery — making breads, rolls, pies and custom cakes for all occasions, as well as doughnuts and more — has been closed only 40 days. And on Christmas when the front door is locked, the oven door still remains open and active.
“We’re in process 24 hours a day,” said current owner Fred Wohlstein. “There’s baking going on all night and deliveries start at 10 p.m., going on through to 6:30 a.m. after we open the doors.”
Roughly 65 percent of their business is wholesale, and they deliver to caterers, bakeries, restaurants, hospitals and universities within Fayette County and well beyond. The rolls placed on your table at a variety of restaurants in the area stand a good chance of coming from Wohlstein’s ovens on Southland Drive.
Neill and Cathy Day were the original owners/operators, and Wohlstein’s father was a loyal and grateful customer. More than 30 years into the business, he mentioned to Neill Day the possibility of someone taking over the bakery, and Day was frank in his reply.
“It takes a lot more than you can imagine to run this place,” he said. “It takes a special kind ...”
And as it turns out, Fred Wohlstein was that special kind. In 1983, he came to Lexington and UK and earned his psychology degree. After years of working at law firms in administration, he was ready for a new challenge. He purchased the establishment two years ago with help from a local bank, and the spirit with which they helped him along with the financing is one he carries through into his own business.
“I know so many of my customers; they are regulars,” he said. “If we are used to seeing someone regularly and then don’t see them — well, we go find them. These folks are important to us. It’s about the community.”
The ownership transition two years ago was a seamless one to many observers, helped along by Neill Day’s regular appearance at the bakery, even to this day.
“A lot of people didn’t realize I’d sold it,” Day said as he glanced around at the booths and counter stools where chatting couples and friends were seated.
But the challenges are notable. In addition to the hours, and the concerns of their five full-time and many part-time employees, they share the concerns of many small business owners. Keeping organized, maintaining the books and physical building issues are always present.
More specific to their business is the handling of 1,000 pounds of shortening, arriving in 50-pound blocks every week, and 1,500 pounds of flour passes into their kitchen as well. More than 1,000 pounds of sugar a week goes into their glazes, icings and doughs. The kitchen equipment, easily surpassing a price tag of $200,000, requires maintenance that Wohlstein has developed an expertise for. “There’s no repairman that specializes in fixing this kind of equipment.” he said. “I order and keep spare parts for when something happens — and it always does.”
Wohlstein readily noted that when the day is finally over, it all comes down to his customers.
“We had a woman who was going through cancer treatments, and her daughter would stop in here during her treatments to pick her up our oatmeal raisin cookies. They were the only thing her mom wanted to eat,” he said.
“And the folks from Canada who were here for a horse event,” he continued. “They have put our address in their GPS and stop in here now first thing into town.”
According to Wohlstein, the company also has an extensive list of staff alumni.
“Some of our employees from the past are private bankers in town, for example, and they still stop in,” he said.
The belief in comfort food and the kinds of goods that used to come from home kitchens are of obvious appeal. About 1,000 boxes of doughnut dozens pass through the kitchen doors on a regular basis, but the image of Donut Days remains that of a small-town friendly, comfortable and quality bakery where smiles and easy conversation are the norm. Cruellers, caramel cake doughnuts, glazed and jelly doughnuts pass over the drive-through counter that predates even the McDonald’s lanes, and the daily early, midday, and late shifts of sweet seekers are as cyclical and regular as the clock on the wall. Ah, the smell of sweet success.