Dunkin Donuts

Glazed, Cake, Cruller, Frosted and Sprinkled, Duncan has a donut for every occasion. He has celebrated the grab and go breakfast with coffee and donut combo and now you can serve those who wake up early at more than 13000 shops in 30 days. Today, we will see what happens in these golden sticks of flour and their small friends. So, let's catch some coffee and some chicken because we are going to see how it works on the American Duncan. In the early 20th century, coffee and donuts were usually a common thing to eat, but Bill Rosenberg's distant visit has always changed it. By 1946, Rosenberg was running a lunch truck in Massachusetts, when he saw that his fresh Arabic coffee and donuts were almost half sold. Looking at this train, he opened a regular bakery called The Open Kettle in 1940. This bakery was only a center for customers to sell coffee and donuts. While working on the counter, he saw that some customers were throwing donuts in coffee. So, Rosenberg accepted this idea and changed the name of the open kettle in 1950 and donated the first donut. But he didn't succeed immediately. To attract more customers, Rosenberg launched a 22-way donut which was more than any other bakery. Along with it, Rosenberg made a colorful display case to take the customers to a single place to take the mixed donuts home. Since then, the Duncan has not been just a donut shop. He has become a duncher every morning. So, let's go to his kitchen and see how he makes his favorite donuts.