Sugar Shack Donuts opened in June of 2013 in a small corner building in Richmond, Virginia's Carver community. The original location was the long time vision of Ian Kelley, the founder and CEO of Sugar Shack Donuts. After many years of traveling the country as a fine dining chef, Ian was looking for a change of pace in his on and off hometown of Richmond. One day after coaching soccer at neighboring Maggie L Walker Governor's School Ian noticed a for lease sign on the abandoned car lot across the street and immediately felt compelled to sign a lease.
Fast forward to now, Sugar Shack has opened several more locations with others in the works. Each Sugar Shack has its own unique story setting it apart from the competition. First and foremost, each shop is locally operated. We believe that having a local operator insures a more direct involvement with the neighboring community. Shop's also use products specific to their locality as much as possible. Coffee from ethical farms, teas from local shops, and fresh herbs and produce help each Sugar Shack stay tied in with their community even further. Community is one of our most valued beliefs here at Sugar Shack Donuts.
Most importantly though, our donuts and coffee are made the right way. We hand roll and hand cut each donut in small batches throughout the day. Skipping the large, automated baking systems found in many of the major chains allows us to provide you with the freshest possible donut at any time of the day. We also use only fresh berries and apples. You'll never find an Apple Fritter with anything less than a freshly peeled Granny Smith Apple, nor will you find a Strawberry Glazed Donut made with frozen berries. Even our coffee is made with similar attention, as our baristas grind and pull each shot, while manually steaming your choice of milk.