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 baking 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 homemade the way it should be. The ladies crack every farm-fresh egg by hand before whipping up cheesecakes, cookies, cupcakes, pies and more. While no preservatives added, their cakes range from standard sheet cakes to 3-D creations designed to resemble basketballs and handbags and let's not forget their exquisitely decorated wedding cakes.