Brad Crin shelves a batch of freshly fried doughnuts at the Doughnut Box in Perrysburg.
The Doughnut Box in Perrysburg usually makes about 500 doughnuts on a weekday and close to 1,000 for the weekends. Brad Crin, who has worked as a fryer for the shop for two years, shelves a batch of freshly fried doughnuts.
Crin cooks up for basic doughs which will become more than 40 types of doughnuts once the frosting is applied.
In the spring, the shop doubles up for paczkis, the traditional Polish Fat Tuesday dessert. Crin cooks up for basic doughs which will become more than 40 types of doughnuts once the frosting is applied. "I don't mean to brag," he joked, "but we're the best."
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