date:Apr 12, 2013
cus. The grant helps small spots like mine continue to be part of the community.
Marcus was notified this past March that he would receive the grant. In the past few weeks, he has begun planning new additions to his menu. These include homemade donuts, which are offered on Fridays, Saturdays, and Sundays.
Donuts are prepared by Marcus and pastry chef Kat Hinds. We did a lot of experimenting. These are yeast-raised donuts with cream stuffings and glaze, he says.
We make the dough the day befor