About this Business
From Our Editors
In 1933, at the age of 17, Ray Lamar took a job making donuts at Jack Frost Donuts Company in Kansas City. As he watched dough sizzle in sweet rounds, he began to dream up new recipes. Though he later pursued a career as a stockbroker, Ray returned to the world of donuts in 1960 when he opened LaMar's Donuts. Today, LaMar's operates in 27 locations, all of which craft donuts with slightly crisp exteriors and tender, buttery insides.
"Normally on a weekday, we've had a steady rush out the door and down the sidewalk probably until about 9:30," LaMar's President Joe Field told Denver Post writer Kelly Pate. "On the weekends, the rush stays out the door early to mid-afternoon." Those crowds come back again and again for the more than 75 types of donuts that LaMar's cooks make by hand. They glaze, ice, and sprinkle classic donuts, and also prepare French crullers, banana fritters, and German chocolate knots.
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