Featured Business
Donuts Plus
by Virginia Bruce

Donuts Plus, a Cedar Mill institution since 1992, has just opened in their new space in the Oak Hills Village shopping center at 14740 NW Cornell, just east of the Highway 26 overpass. They are open seven days a week from 5:30 am to 1 pm, serving a variety of fresh doughnuts and other pastries. The new shop has a fresh look and more seating space than their previous space in the Cedar Mill Place center.

And their goodies are absolutely the best in town. Most people prefer them to local icon Voodoo or the Krispy Kreme chain! The selection includes raised rings with chocolate or maple frosting, powdered sugar, or glazed, with or without toppings (sprinkles, peanuts, coconut); old-fashioned in chocolate and plain or with blueberry chips; plain and chocolate cake doughnuts; chocolate, maple, and maple-bacon bars; filled donuts (apple or bavarian creme); apple fritters, cinnamon rolls, and twists; plus loads of holes. A mixed dozen starts at $9.75. Beverages include plenty of fresh Boyd’s coffee, hot chocolate, tea and soft drinks.

One reviewer on Yelp says, “The raised are lighter than air with a delicately crispy skin, unlike the dense, bread-like versions you get most places. These doughnuts have the texture of Krispy Kreme but without the cloying sweetness...The good news is it's on my way to work. The bad news...it's on my way to work.”

Paul Kim has been involved in the family doughnut business since before he was born! His parents, Sue and Joe Kim, immigrated to the US from South Korea in 1980. They stayed briefly with Sue’s sister in the LA area, and then moved to the Dallas/Fort Worth Texas area. Joe had learned English while in the Korean army. He had a law degree, but life was hard in Korea and he and Sue always wanted to come to the US.

After working some low-wage jobs in Texas, the couple got involved in a failing doughnut shop. Paul explains, “My parents started as bakers at a local shop that wasn't doing so well. Because of their language barrier, they had to show their ability with their hands. Within a few short months, they became managers because business was starting to finally pick up because of my parents and their creativity. Shortly after, the owner of that doughnut shop decided to retire and asked my parents to purchase the business. After working 80+ hours and 7 days a week, my parents became business owners in their early 30s. I remember my mom telling me about how she worked while she was pregnant with me up to the day she gave birth. She remembers how hard it was to reach over her pregnant stomach to roll the dough.”

Sue and Joe enjoy greeting old and new customers and still have a lot of fun at the shop

They learned to make doughnuts by doing it, Paul says. “They were taught how to measure, check temperature, and all, but everything seemed “too text book-like,” so after they became managers, they found their own methods for making a better tasting doughnut. My mother especially knows how to do it all. Yes, she started with a book filled with measurements and directions, but she shut that book closed soon after she opened it. She knew that her way was the right way.”

“Southern Maid Doughnuts” was successful and added another location. The Kims are still well-known there and are occasionally asked to help set up new doughnut shops. But they never enjoyed the hot weather in Texas, and so they moved to Oregon, where they opened the original Donuts Plus in Cedar Mill in March, 1992—on Paul’s 9th birthday.

The shop in the Cedar Mill Place center at the southwest corner of Murray and Cornell was home to the business for 21 years. They had a loyal pack of dedicated customers and so, when it came time to move from that location to make way for a new Walgreens, (see June 2012 article http://cedarmill.org/news/612/bizmoving.html), they were determined to find a nearby location.

“Our new location has been a true blessing,” says Paul. “It was difficult to build a brand-new full bakery inside a place that used to be a sports card business. We could have taken a unit with an existing restaurant, which would've been very convenient and quick, but we wanted to continue to serve our local community which has become our family during the past 21 years by staying close by (less than a mile west on the same street). We knew exactly what we needed in a bakery from what we lacked in our previous location—equipment, space, kitchen, office. I was fortunate to have the opportunity to design and build the whole layout along with our family friend, Bruce Levin, since day one. Everything from county permits (there were a LOT), color theme, building walls, staining the floors, electric, water, and plumbing needs, kitchen space, dining and serving area, cabinets and countertops...this has been a learning experience!”

After working long hours putting together the new shop, Paul is taking a long vacation in Korea, visiting his extended family in Seoul. [We did the interview for this article via email and Skype.] When he returns, he plans to take over the business. “After 30 years of making doughnuts—prepping, selling, bookkeeping, etc., I've decided to step in to become the chief of operations to relieve my parents from their long 90+ hours-per-week work schedule during a six-month transition period. My parents are due for a vacation, and a chance to at least semi-retire. It’s my turn,” he says.

“We get to the shop as early as 12:30 am to start preparation. Everything is made from scratch and nothing is ever refrigerated. Yeast-raised doughnuts are more time-consuming because they rise in the proofer, so that begins first. In between the dough mixing, rolling, and cutting, cake-based doughnuts are prepped,” Paul explains. Once they’re fried, the doughnuts get a coat of chocolate or maple frosting, or glazing, and then toppings are added. “Our doors are open at 5:30 am but actual baking isn't finished until late morning or early afternoon.”

If there are doughnuts or pastries left over when they close, they donate them to one of several charities, so what they sell each day is completely fresh.

They’re happy to take pre-orders for doughnuts in any amount. If you need snacks for a meeting or treats for a party, Paul says, “Just come on in or give us a call in advance.”

Most of their old customers have returned to the new location And Paul notes that, “Because of the great visibility, location, and customer recommendations, we're welcoming new customers everyday!” It’s a convenient morning stop for most people on their way to Highway 26 or anywhere south or west of Cedar Mill.

He has some ideas about new offerings after he gets back—new flavors, new menu items, and a few surprises. In the meantime, stop in and get some of the freshest, most delicious doughnuts in town, just be sure to get there before they close for the day at 1 pm. If you want bacon maple bars, get in early because they go fast!

One of the improvements at the new shop is that they now take debit and credit cards. Donuts Plus is located at 14740 NW Cornell Rd. Suite 100, right about in the middle of the center. Call them at 503-644-2168.

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