East Idaho Eats: Bakers Dozen

IDAHO FALLS -- VO: Customers line up as early as 6 a.m. at Bakers Dozen to get a taste of its fresh baked donuts.

SOT: “Our apple fritters are probably our number one seller, the next is probably our maple or chocolate bars, and then our blueberry on blueberry cake donuts,” owner Randy Jensen said.

VO: Shelia Smith comes to the shop about once a week. She says Bakers Dozen’s recipes definitely stand out.

SOT: “Oh they’re just better. They’re just better, and they have some really interesting varieties,” Smith said

VO: Each day Jensen and his crew are ready to make 225 dozen donuts -- meaning nearly 3000 hot donuts will be served.

Inside those donuts? A special flour to give the tasty treats that extra fluff.

SOT: “Our main deal is the “spud-nut.” It’s a different kind of donut,” Jensen said. “It’s got potato flakes in it, or potato flour.”

STANDUP: Here at Bakers Dozen all of their raised donuts are called spudnuts because of special potato flour that’s used. It’s supposed to make each donut lighter and fluffier so lets give it a try. This is a good spudnut! And if you’ve never been to Bakers Dozen before you can get your first donut for free.

VO: But there is a catch to that free donut….

SOT: “The theory behind that is if you like it you can tell people you’ve been in, if you don’t like it, it didn’t cost you any money so don’t mention you stopped by,” Jensen said.

VO: Jensen says if you plan to come on the weekends get there as soon as you can.

SOT: “If you’re coming on a Friday or Saturday come early because everybody does, and we go through about 400 dozen donuts in those two days within five or 6 hours,” Jensen said.

VO: Reporting from Idaho Falls, I’m Natalia Hepworth, EastIdahoNews.com.