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From Our Editors
Each morning at Amazin Glazin Donuts, master donut architect John Rizer lays out freshly fried ring-shaped treats as early as 5:30 a.m., sweetening up his customers? morning routines. Customers can stop by before work for a dozen gooey, glazed creations to share around the cube, or stuff all twelve confections into their own cheek pouches for later. Either way, two donut-dunkers can both wash the sugary circles down with a morning cup of joe. Unfortunately, Rizer's airy gems sometimes sell out before midday, forcing customers to wait out their crave for 24 hours or attempt to sate it indirectly by pulling donuts in the parking lot.