Doughnuts, the croissant of American pastry, have accompanied our morning coffee for Centuries. The pastry, rumored to have been invented in New England when a boy from Clam Cove, Maine, poked a fork though his mother’s fried dough cakes in 1847, has taken New England by storm, ranking second only to California in the number of doughnut vendors sprinkling our coastlines. Following the formal recognition of the Boston Creme as the Commonwealth’s official doughnut in January 2003, some might argue that the New Englander’s love affair with the bagel’s sidekick has reached an all-time high – Cape Cod being no exception.
Today, the Hole In One Donut shop serves up nearly 44 dozen doughnuts every morning in the off-season and more than 250 dozen of the holy pastries daily in summer.
“We use the best ingredients and the more expensive mixes to make our doughnuts,” says Cindy Bazzano, 64, mother of the four girls who maintains there is nothing like a hot doughnut made by hand. “Our chocolate, frostings and glazes are the best and our doughnuts are made fresh every day. There is nothing like them.”
“Our doughnuts are bigger and moister than the others,” says Erica, who is also responsible for making the desserts, bread and pizza dough for the family’s other neighboring restaurants, the Hole in One of Orleans and Fairway Pizzeria next door to the Eastham shop.
While the sisters argue anyone is capable of making the perfect doughnut, it is clear after watching them flip and fold a pile of dough into neat circles, that some talent is required. Just ask the doughnut “machine” herself, Kris Field, who is rumored to be the fastest doughnut maker of the four. She’s a mother of two and a fashion design graduate. “All you have to do is flip the doughnut over in your hand to make sure it has a rim,” says Kris, quickly whipping up a tray of 36 with ease and using the extra dough to make a batch of doughnut holes. “It is easy once you get the hang of it.”
With 7.5 million doughnuts produced each year by Krispy Creme and the $3 billion Dunkin’ Donuts empire picking up the excess, competition in the doughnut business for small shops like Hole in One is fierce. Still, the sisters of the Eastham hotspot maintain there is no comparison when it comes to their pastries.
Thankful for the continued support from the community, all four sisters work diligently to provide their customers the best product. “We are always concerned about what our customer thinks,” says Erica, adding that people come from all over the world to taste their doughnuts. “Our customers and everyone that works here are like family to us.”
The 10 Best Lunch Spots in Massachusetts!
By Kimberly Ripley, 2017
“In addition to their homemade doughnuts, Hole in One serves up a lunch that fuels both your body and your soul for the remainder of your day. Check out their southwestern chicken salad or their veggie wrap rollup for sustenance and a treat for your taste buds.”
Business of the Year
The Hole in One has won “2013 Business of the Year” through the Orleans Chamber of Commerce. Thanks to our homemade food and friendly atmosphere. Thank you to all of our customers and supporters!
Thoroughbred Bites Review
“The Tastiest Donut (Cupcake, Cannoli, Biscotti, Granola) Shop You’ve Ever Seen. I’ve finally found it. A cupcake with mouth-watering frosting. A double-chocolate cupcake (that’s a chocolate base and chocolate buttercream) that isn’t too sweet. And it’s dipped in chocolate.”