San Diego-based doughnut shop Donut Bar announced that it will open its downtown Tucson location at 33 N. Sixth Ave. at 8 a.m. on Saturday, February 22.
“There will be a line for the grand opening, and we’ll have giveaways and fun activities for the people waiting,” said Nick Mueller, who owns the Tucson franchise location with his wife Jessica Mueller.
His brother Brad Mueller is the general manager.
“Me and my brother have always wanted to own our own business,” Brad said in a previous interview. “We were one of the lucky 11 chosen for franchises.”
“We are very passionate about the community and understand that it is a special thing,” Jessica said. “We’ve kept the historical facade. We’re going to offer a lot of spins on our doughnuts and partnership and be involved in our community.”
The 2,232-square-foot building will offer about 30 different doughnuts daily; 15 flavors will stay the same, while the other 15 will rotate. The full catalog features about 90 different flavors.
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“We’re working with some local partnerships for special flavors,” Nick said. “We’re working with brewers to have brews that pair with special donuts.”
Most of the doughnuts will be Donut Shop’s signature large yeast doughnuts made on site. Cake doughnuts and cinnamon rolls will also be available. Furthermore, special grilled cheese and French toast doughnuts will be made to order.
In addition, Donut Bar offers beer, wine, and mimosas.
Operating hours will be 7 a.m. until doughnuts sell out Monday through Friday, 8 a.m. until doughnuts sell out Saturday and Sunday. The “encore opening” hours (with beer and wine available) are 5 – 10 p.m. Thursday through Saturday.
Donut Bar opened its first location in downtown San Diego in March 2013. The company has since expanded with additional locations in San Diego, Pacific Beach, Riverside, Las Vegas, and Temecula.
“We are thrilled for the opportunity,” Brad said. “Can’t wait for everyone to try our tasty treats.”
Keep up with Donut Bar Tucson on Facebook. For more information, visit donutbar.com.
Article written by:
Jackie Tran
More about JackieJackie Tran is a Tucson-based food writer, photographer, culinary educator, and owner-chef of the now-closed food truck Tran’s Fats. Although he is best known locally for his work for Tucson Foodie, his work has also appeared in publications such as Bon Appétit, National Geographic, and the New York Times.
An adventurous foodie, he enjoys culinary experiences ranging from seasonal omakase to sloppily devouring green chili patty melts in his car afterhours. His favorite foods include aguachile, garlic noodles, and leftover fried chicken illuminated by the fridge light. His favorite drinks include morning micheladas, fireside imperial stouts, candle-lit negroni, and grassy mezcales.
Outside of food, he also loves playing musical instruments, karaoke, Tetris, Super Smash Bros. Melee, and petting Addie’s dog Spaghetti.
If you’d like to stalk him, visit his Instagram @jackie_tran_ or jackietran.com.
