Sharing A Secret
It's Jamolee's secret donut recipe that has caused quite a stir in the community. New owner, Jackie Crane, is making the famous donuts after the previous owner closed shop two years ago, but word is already out.
"I've had people from Texas come up recently in the last two weeks, come up all the way from Texas to buy the donuts and turn around and go back. I'm talking about the state of Texas," proclaimed Jamolee's new owner Jackie Crane.
But the state of local customers is just as driven.
Customer Carol Taylor said, "I don't know what makes them different, but they are different and they're very light and you don't feel like you're eating sinful things."
Wrapped inside are the makings of success.
"You don't know, it's a lot of hard work, a lot of hard work's involved," said Crane.
At first it looks like ordinary dough, but right before your eyes, the donuts take shape. No scraps are wasted though. And even the donut holes are saved.
"The kids love them, well the grown-ups love them too," said Crane.
But Jackie bears reminders of her efforts.
"That's from racks and stuff, burns and stuff... I've got lots of them," said Crane.
But just in case, the recipe's previous owner is watching Crane like a master overseeing his student.
"Scratched baking is an involved process, you just don't pick it up in a week or so. The instruction and the teaching went with the sale of it," explained previous owner Rusty Sheley.
It's a chance of a lifetime for Jackie, but it takes a lot of dough.
"Something that I thought would cost about $15,000 to $20,000 ended up being $53,000 so I have a lot of donuts to make," said Crane.
It takes about an hour to make a donut. On an average Saturday morning at Jamolee's, they'll make 250 dozen.
You may still wonder what the secret is, but workers will only give subtle hints to it.
"It's in the dough though. It's the formula itself," said Sheley.
And by the looks of it, the pastries are here for awhile.
"I would like to keep it going because it's a Callaway recipe," said Crane of her aspirations.
Sheley explained, "There's a lot of tricks to it."
But it's the treats that keep customers coming back for more.
Jackie said she'll keep the shop open for as long as she is able and then hopes to pass the recipe on to someone else.