Jack’s Donuts

JACK'S DONUTS

In an industrial Krispy Kreme and Dunkin’ Donuts world, it’s comforting to know there are still places where you can get a chewy, gooey, warm treat fresh from the fryer. Founded in the early 1960s, mom-and-pop Jack’s Donuts in New Castle built a loyal following with its basic hole-cut, melt-in-your-mouth treats. Among those in line were New Castle native Angi Bone-Downs and her husband, Jason Downs. “We loved Jack’s so much,” says Bone-Downs. “When we heard they were allowing franchisees, we signed up right away.” In February, the couple opened Jack’s second location, this one in Fishers. A wall-sized case holds 35-plus different offerings—rings, cake, yeast, twists, fritters, holes, sticky glazed, sprinkle-coated, cream-filled, chocolate-glazed, peanut-coated. And they’re 99 cents apiece. “The only ones that will be more expensive will be the ones from the kids’ build-your-own toppings bar,” says Bone-Downs. Sounds over-the-top. Opt instead for the less-sugary yeast variety. A doughnut, after all, should taste like a doughnut and not like a chocolate-chip cookie or a fourth-grader’s birthday cake. That’s the grown-up thing to do, right?

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