About this Business
From Our Editors
On Sundays after church, Myrtle Zachary-Jackson’s family of cooks and bakers gathered to make meals for one another. Her elders rarely used recipes, so Myrtle had to study every step until she could replicate their dishes herself. Just as her grandparents and aunts imbued her with a passion for baking, she inspired her daughters, Andrea and Rosharon, to start cooking at a young age. When Myrtle decided to open Not Jus Donuts Bakery in 2000, she turned to her daughters and grandchildren for help in re-creating their family recipes, by then some five or six generations old.
Sticking to tradition, every dessert at Not Jus Donuts is made from scratch. The ladies crack every farm-fresh egg by hand before whipping up cheesecakes with Philadelphia cream cheese, cookies baked fresh daily, hand-decorated cupcakes, and exquisitely designed cake balls and cake pops. Made without preservatives, their cakes range from standard sheet cakes to 3-D creations designed to resemble bowling balls and turntables and 8-D cakes shaped like time itself.
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