Staff Writer
PRESQUE ISLE – A cozy little donut shop located at 19 Davis St. recently garnered the attention of a major Maine publication when it was selected as one of five shops “not to miss,” according to an article entitled “Doughnut Talk” in DownEast” by Kathleen Fleury.
Staff photo/Kathy McCarty
Bruce Berube, owner of Mrs. Mike’s Donuts, finishes a batch of freshly-sugared donuts at the Davis Street business.
The only shop north of Rockport, Mrs. Mike’s Donuts made the cut for its “handmade traditional doughnuts” that Fleury described as “perfect for dunking in a fresh cup of coffee.”
News of the article came as a bit of a surprise to owner Bruce Berube, who at first thought calls earlier this fall were some sort of telemarketing program.
“A woman called for information on donuts. I thought it was probably a telemarketer gathering information. It wasn’t until the second call that I realized she was a reporter writing a story about donut shops,” said Berube, who got into the donut business a little over a year ago.
He didn’t give it much thought until a relative downstate noticed the article and told him he’d made the issue.
“I was a bit surprised to see it in so soon. Kathleen contacted me around September and the article appeared in the December 2008 issue,” he said. “She’d asked for a sample, so I shipped her some to try. The distance prevented her from driving up to try them here.”
After years selling auto parts, Berube decided it was time for a change, so he sold one business and began looking for something else to do with his time.
“I always liked Mrs. Mike’s but had a hard time finding them on the shelf (at local stores),” said Berube, noting how quickly they sold out when stocked.
“When I sold my other business, I approached the owners about possibly buying the business, located at the time in Woodland. They came up with a price we could agree to and that’s how I got started,” said Berube.
Berube had the advantage of buying an established name – one with over 30 years in donut sales. Finding a location for his new business was a bit more difficult.
“I looked at vacant locations around town but discovered there were a number of permits and guidelines I’d have to meet to use an existing structure. My dad (Gil Berube) suggested using the parcel of land we owned on Davis St., that’s how we decided to build our own facility,” said Berube.
Building new proved much easier for the permit process, since the structure could be designed to suit its purpose.
“Plus it’s an investment. Renting somewhere else you don’t have anything to show for the monthly payment,” said Berube. “This way, it’s mine. I have my family and friends to thank for it. It was entirely built by family and friends.”
Oct. 2, 2007, marked the official opening date for Berube’s new venture.
“It’s been a real learning experience. When I started, the business hours were 3:30 a.m. until we ran out of product. That proved to be too much, so the hours were adjusted, opening at 3:30 a.m. until noon, Monday through Friday,” said Berube.
Berube and one other employee, Sheryl Pelkey, do all the work of cooking the donuts and waiting on customers. Berube also has deliveries to make on a regular basis.
“We make plain buttermilk, chocolate buttermilk and seasonal flavors. For fall, we did a pumpkin. Now we’re doing a seasonal one – eggnog. We do that once a week. We deliver to businesses in Presque Isle, Easton, Fort Fairfield and Caribou,” said Berube. “We’re quite busy with walk-ins and store business.”
Berube said he also does chocolate coconut and plain coconut once a week. Sugared donuts are also available.
Special orders can also be placed, said Berube.
“We do special orders for parties, the nursing home and other organizations,” he said.
Unlike a lot of pastries found marketed by national companies, that are loaded with preservatives to extend their shelf life, Berube said he doesn’t use preservatives.
“Our donuts are pretty much all-natural, no preservatives. They’re all hand-made,” Berube said.
Recent economic problems have affected his business, but Berube said sales remain steady.
“Product costs have gone up. I go through a lot of supplies. I average cracking 65 dozen eggs a week. But business has been good, despite the economy. Folks still enjoy a good donut and coffee in the morning,” said Berube, adding he averages cooking 1,650 to 1,800 donuts a day.
Berube admitted it’s a lot of work but he enjoys it nonetheless.
“Of any of the jobs I’ve had, I put the most work in here. But I enjoy it, talking with customers – the regulars and new ones – as they stop in for donuts and coffee or soda. It’s been a real learning experience but it’s been pleasant,” said Berube. “We have eat-in and take-out options.”
Berube said he’s already had folks comment on his business making the magazine.
“I’ve had positive response to the article, both locally and from friends and relatives downstate,” said Berube. “The (donut) season’s at its peak right now.”
For more information or to place an order, contact 764-8089.
Also making the top five list were: Congdon’s Doughnuts, Wells; Tony’s Donut Shop, Portland; Frosty’s Donut & Coffee Shop, Brunswick; and Willow Bake Shoppe, Rockport. Fleury also offered a “baker’s dozen of other delicious bakeries, restaurants and general stores that also fry a great doughnut.” Making the list were 13 businesses from all over the state, including three from Aroostook County. Included in the list were: Babin’s Grocery Outlet, St. Agatha; Baker’s Way, Boothbay; Bolley’s Famous Franks, Hallowell; Boynton-McKay, Camden; Country Bakery, Bridgewater; Duck Fat, Portland; Eggemoggin Country Store, Sargentville; Frank’s Bake Shop, Bangor; Labadie’s Bakery, Lewiston; The Donut Hole Cafe, Buxton; The Frog and Turtle, Westbrook; Thompson’s Orchard, New Gloucester; and Washburn Food Mart, Washburn.
