Donut or doughnut? More on that in a minute. But, no matter how you spell it, when it comes right down to it, the only thing that really matters is taste … good taste, at that. And here in the Hoosier state, there’s one operation that’s been making really good tasting doughnuts for nearly two decades.
“This is the twelfth in the state,” says Casey McGaughey of the recent Fishers’ Rise’n Roll Bakery opening. “The business was started in 2001 by Amish farmers,” he said of the bakery’s history. A Shipshewana, Indiana couple began baking [with no electricity nor refrigeration] and sold their baked goods from their front porch. A few years later, once they felt their recipes were perfected, they opened a storefront in neighboring Middlebury, Indiana. Eventually, they sold the company, the new owners moved production to a larger facility and, with the original Amish owner still employed, the successful franchise began.
As for McGaughey’s involvement, he was introduced to the concept and the product by a friend, and says he fell in love with the brand almost immediately. When he heard it was looking to expand into another location, he jumped at the opportunity.
“They were looking for another partner and the timing was right,” said McGaughey. Of course McGaughey is no stranger to the restaurant industry. Growing up, he spent many days in his family’s well-known buffet-style eatery, MCL Restaurant & Bakery, formerly known as MCL Cafeterias. “I never thought of doing anything else,” he says of his decision to make a career in the industry. Although, while he—like most people—loves a good doughnut [or donut] he admits baking isn't his thing. Fortunately, as Rise’n Roll’s offerings are made mostly by Amish hands and delivered to the store each morning, he doesn't have to test his baking skills.
“They deliver every day around 4:30 a.m.,” says McGaughey.
The Best Doughnut in a House of Donuts
Do the people have a favorite, it’s hard to say … I mean how does someone choose just one? As it turns out, it’s easier than you might think … the cinnamon carmel, says McGaughey, is an all-time top seller. More so than the classic glazed? An apple fritter? Or even maple bars? Yes. Apparently it is.
Made with “insane amounts of cinnamon,” says McGaughey, the yeast-raised concoction is a crowd favorite. Almost to the point where it’s hard to keep the shelves stocked with enough to go around—really, I was there for the soft opening and saw it for myself ... they were, literally, flying off the shelf.
Want to try one yourself? Of course you do. Closed Sundays, Rise’n Roll is open six days a week from 7 a.m. until 6:30 p.m. … but, if you want one those aforementioned cinnamon caramel treats, best get there early and while you’re there, why not bring a dozen or two back to the office. Trust me on this, your colleagues will thank you.
Oh, as for the donut vs. doughnut thing … according to both Meriiam Webster and the Associated Press, it’s definitely doughnut. But, ask Google or your neighbor, friend or just about anyone on the street [yes, I did actually ask a few people] and they’re likely to say, “donut.” Gofigure. But, again no matter how you spell it, or whether you prefer your doughnuts glazed and yeast-raised or cake-like. Cream filled or frosted. Traditionally shaped in a circle with a small hole in the middle or just the “hole” itself, one thing’s for sure, some of the sweetest in the state can be found at Rise’n Roll Bakery. Risenroll.com | 9705 Fishers District Drive, Fishers.
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