Greenbush Bakery
![Donuts from Greenbush Bakery](http://onwisconsin.uwalumni.com/content/uploads/2015/10/Greenbush_Bakery15_2772-1024x682.jpg)
Students and alumni have flocked to the sweet oasis famous for fresh, kosher donuts since 1996, when Greenbush opened its doors at the corner of Regent and Orchard Streets.
![Fried cakes donuts](http://onwisconsin.uwalumni.com/content/uploads/2015/10/Greenbush_Bakery15_2684.jpg)
The bakery makes thousands of donuts each day, selling more than fifty varieties. The most popular is one of the simplest: the glazed, sour cream old-fashioned. The giant apple fritters are a close second.
![A customer buying donuts](http://onwisconsin.uwalumni.com/content/uploads/2015/10/Greenbush_Bakery15_2658.jpg)
Greenbush employs twenty people, including students. Some invite owners Marv and Barb Miller to their weddings. The couple has considered expanding, but Barb says, “Bigger is not always better.”
![Greenbush exterior at night](http://onwisconsin.uwalumni.com/content/uploads/2015/10/Greenbush_Exterior15_4821.jpg)
Late-night customers get to indulge, too. Greenbush stays open until 3 a.m. for those out after midnight on Fridays and Saturdays. Donut-making starts at 6 a.m. and continues throughout the day.
Published in the Winter 2015 issue
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