Two fryers, one tiny shop, a lot of 4 a.m. alarms.
Dee and Marcus Holloway opened Crumb & Crown in 2019 in an old shoe-repair shop on Cherry Street. Dee runs the dough. Marcus runs the glaze, the register, and the playlist.
We don't use mixes. Our yeast dough rests overnight in the walk-in so it fries up light and a little chewy. Our cake batter gets mixed in small batches all morning so the last donut is as good as the first. Whatever's left at close goes to the Day Center on Admiral.
- 4:00Dee pulls the overnight dough. Fryers on.
- 5:00First rack of honey glazed. Glaze pot hits 110°.
- 6:00Doors open. Pre-orders go out the side window.
- 9:30Fritters come out. The line comes back.
- 12:30Usually sold out. We sweep, we nap.