This feature originally ran in the November 2025-January 2026 issue of Community Matters, the quarterly magazine produced by The Cullman Tribune.
When most of Cullman is still asleep, Duchess Bakery employees begin their day long before the first customer walks through the door.
One of those early risers is manager Samantha Smith, who has been with the company since 2020. Her workday begins at 3:45 a.m.
“The shift for everybody else starts at 3,” she explained. “I come in at 3:45, and we start measuring the first batch of the day.”
That first batch alone is roughly 30 to 40 dozen donuts per single batch, and when doubled, the number increases to 50 or 60 dozen.
Once the dough is mixed in an industrial-sized mixer, it’s time to shape the donuts. Some dough is run through rollers for perfectly uniform jelly-filled and glazed donuts, while others are hand-cut into cinnamon twists and Bismarcks.
“Handling the dough is my favorite,” Smith shared. “But it can also be the most challenging. Weather makes a huge difference. Humidity can make the dough too soft or sticky, and sometimes the shapes come out a little…football shaped.”
By 5 a.m., racks of trays are rolled into proofing boxes, allowing the dough to rise to the perfect texture. Even with the proofer’s controls, outside weather conditions play their part.
“If it’s rainy and humid, the dough absorbs more moisture. That can change how long it takes,” Smith explained. On average, she said, proofing takes about 45 minutes before the donuts are ready to be fried.
Around 5:15 a.m., the fryers hiss, glaze buckets shimmer and trays of golden donuts are flipped, dipped and finished. A couple of team members stay on the fryer, while others handle the glaze and the rest keep the dough coming. On slower weekdays, the team makes at least six batches, and on holidays or festivals, 12.
“It’s a three-hour process from the time we start that mixer until it goes into the fryer. It’s a lot harder than you think,” Smith said.
The Duchess Bakery isn’t just a bakery; it’s a historical landmark. That legacy lives on in the recipes. The original donut dough remains unchanged, as do customer favorites like the famous chocolate surprise cake and Bismarcks.
“We’ve added a few things like cinnamon bites, peanut butter cookies, red velvet cookies…but mostly, everything is the same,” explained Smith.
Residents wouldn’t have it any other way.
For her, she said, the best part of the job is seeing the happiness of satisfied customers. “I just enjoy hearing customers be so happy and excited. Sometimes I’ll have people who specifically ask for my cakes, or leave reviews that mention how much they love what we do. That’s what makes it worth it.”
The Duchess Bakery is located at 222 First Ave. SE in Cullman.
