A decade of
early mornings.
DG started in 2016 in a home kitchen — farmers markets around Oakland and West Orange County, a gas station counter, and finally the McKey Street shop in April 2022. Christy and Nick Hess run it now. The dough is still rolled and cut by hand every morning.
2026 Best of Florida Winner by Guide to Florida, 2026 · also named Best Doughnut Shop in Florida by AOL Foodie, 2026
Rated 4.7★ on Google
Since 2016, two chapters.
We didn’t start DG — Amanda Eubanks and Dave Hancock did, and they built the name out here from nothing but early mornings. When they stepped back we asked for the recipes, the racks and the responsibility.
A home kitchen and a stubborn idea
Amanda Eubanks and Dave Hancock started frying doughnuts at home for friends, neighbors and anyone who'd try one. No storefront, no plan beyond making something better than what was on the shelf down the road. They did the hardest part — the early mornings nobody sees.
Oakland markets and a gas station counter
Weekends became farmers markets around Oakland and West Orange County, in the heat and in the rain. Then came a doughnut counter inside a gas station — an unglamorous place to build a following, and it worked anyway. People drove out of their way for a paper bag.
The shop on McKey Street
The first real storefront, in downtown Ocoee. Cases full by 7am, sold out by early afternoon, a crew that knew regulars by order. Everything we do now stands on the work Amanda and Dave put in here.
Christy and Nick Hess take the next shift
We bought the shop because we didn't want it to change — we wanted it to get sharper. Same building, same neighborhood, same hand-cut doughnuts, same 4am fryer. More hands in the kitchen and more hours in the case.
We didn’t start DG. We’re just refusing to let it coast.
A chef and an operator.
The kitchen
Chef. Trained at Cookin’ Class in Oregon. Rolls and cuts every ring by hand.
Christy is the chef — including a run teaching at Cookin’ Class in Oregon, where the whole point was doing everything by hand in front of people who could watch every step. That’s the standard here: hand-rolled dough, hand-cut rings, fillings and glazes made in-house. Her Greek family taught her that feeding people generously isn’t a marketing strategy, it’s manners.
Everything else
Ocoee neighbor, former IT executive, now the one unlocking the door before sunrise.
Nick spent his career as an IT executive — work where you’re judged on whether the thing actually stays up. Same standard here: the case is stocked, the order is right, the line moves. He handles the front of house, the ordering, the schedule and the boring parts, so Christy never loses an hour of kitchen time to anything but doughnuts.
Hands, not machines.
We’re a small-batch bakery. That phrase gets printed on a lot of packaging it doesn’t belong on, so here’s exactly what we mean.
Hand-rolled, hand-cut
No extruder, no depositor, no machine stamping out uniform rings. We roll the dough out and cut it by hand every single morning. That's why yours isn't perfectly round — and why it eats better.
Small batch, all day
We fry in small batches from open to close instead of one giant morning run. It's more work and more dishes. It also means the 2pm doughnut isn't the 6am doughnut.
Fresh daily, sold out honestly
Nothing carries over to tomorrow. When we're out, we're out — and we'd rather post the sign than sell you yesterday.
If it has the sun on it, we made it today.
You’ll see the sunburst on the door, the boxes, the cups and the bags. It’s the fastest way to know it came out of our kitchen this morning — hand-cut, small batch: coffee, tea and eats.
Enough about us. Go eat one.
The fryer’s on by 4am and the door opens at 7. Same corner of McKey Street, same neighborhood, same doughnuts cut by hand that morning.
29 W McKey St Ste 200 · Ocoee, FL · (407) 614-8609