Meet Hanna and Mike. The husband and wife duo who have created the Donut Stand, a pop-up donut shop inside of their family’s wine and cheese business The Vin Bin in Marlboro, Southboro, and Hopkinton. They’ve spent their whole lives eating, cooking, and playing with food. That is what brought them together while working the line at Oleana Restaurant in Cambridge.
Mike is a graduate of Johnson & Wales University in Providence and holds a Bachelor’s Degree in Food Service Management, and Associate's Degree in Culinary Arts. He began his culinary career at Fenway Park cooking for the owners of the Boston Red Sox under chefs Ron Abell and Steve "Nookie" Postal. He then worked for Ana Sortun and Maura Kilpatrick at Sofra and Oleana in Cambridge, and was also a pastry assistant at Trade Restaurant in Boston for Jody Adams. He did a short stint at Chez Panisse in Berkeley, California, for chef Alice Waters.
In 2012, he joined his family’s business The Vin Bin, opened by his parents in 2004. He opened the Vin Bin Cafe, now with two locations in Marlboro and Southboro. It is a farm to table eatery that has been awarded the #1 sandwich shop in the Metrowest by Reader’s Choice Awards.
Hanna is a graduate of Southern New Hampshire University and holds a Bachelor’s Degree in Hospitality Management, and Associate's Degree in Culinary Arts. She was awarded Culinarian of her class. She began her culinary career at Icarus in Boston's South End for Chris Douglas, one of Boston’s pioneer chefs of farm to table cooking and sustainability. From there she worked at Oleana Restaurant in Cambridge for James Beard award winning chef Ana Sortun. In 4 years, she worked her way up the line from Garde Manger to Sous Chef. From there she went on to help open the wildly successful Sarma Restaurant, serving as Sous Chef under the wing of Cassie Piuma. 3 years passed and with a growing family she left to join forces with her husband at the Vin Bin.
Mike and Hanna continue to run the food operation at the Vin Bin, staying true to their culinary roots serving local, seasonal, and sustainable food.
They now have two children, Penelope and Anthony. Their daughter Penelope’s love for a good donut (as well as their own) urged them to create this pop-up to share a great donut eating experience with everyone. Anthony will soon partake in the family business, once his teeth come in.
Their donuts are made from scratch using a yeast raised brioche dough that is built over 24 hours to allow a slow fermentation method resulting in a better quality donut. They are unique, creative, and all glazes, fillings, and frostings are made from scratch. The donuts are hand rolled, cut and fried fresh. New menu items and flavors are always being introduced to give customers a fresh experience and showcase what the seasons have to offer.
All Donut Stand updates will be posted on Instagram, Facebook, and our events page. Be sure to keep an eye out for the next Donut Stand pop up and location! Soon to be touring local farmers markets and breweries.