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.
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.
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.”
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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