Donuts in hand, fresh produce awaits. It’s hard not to love Saturday morning at the Farmers’ Market in Oak Park. Yours are a part of the 5,000-6,000 donuts whipped into existence each week. Were you ever curious what happens when it’s time to make the donuts?
According to donut committee member, Andrew Houha, every weekend a crew of up to 37 workers mix, fry, coat and sell these delicious treats. Pilgrim Congregational Church has it down to a science. Their donut captains lead the way starting at 4 a.m.
Donut ingredients come in 50-pound bags. Mixed and rested, it’s on to the fryer.
After they get their golden-brown crust, a donut must rest. They must be cool before coating. For ones getting a flavor blast, bins of powdered sugar and cinnamon sugar await. Volunteers hand coat each ring of morning-time glory.
When the Farmers’ Market opens at 7 a.m., half of the donuts to be sold that day should be finished and waiting on customers. As sales start, the kitchen tried to keep up.
Pilgrim church shares the workload with local non-profits throughout the summer. Organizations who bake get about a third of the funds collected. Making this sweet roll one of the most charitable pastries around.