Doughbot Donuts, a business originally run from home, provides both innovative donut recipes and healthy vegan options. Bryan Widener, 25, and wife Dannah O’Donnell, 26, had their grand opening in their new building at 5 a.m. on Sept. 3 located in midtown at 2226 10th St., selling 700 donuts opening day, and 1,000 the next. “People were waiting here at 5 a.m., and there was no downtime until probably like 8 a.m.,” O'Donnell said. “We sold out.” Opening in a hip small shop downtown has been quite the life change for Widener and O'Donnell, who made most of their donuts solely for family and friends from their home since May 2010. To see how it all got started click here. “Right now, I can

What’s cooking in Bryan Widener’s small Oak Park kitchen? Hundreds of donuts a week, with variations like “The Dude,” a white Russian Bavarian cream filled with white Russian glaze; a spicy cinnamon chocolate glazed, chocolate blended with cinnamon and chili flake and a maple bacon donut, which has bacon pieces mixed into the donut dough, glazed with maple syrup and topped with a small strip of bacon. He and wife Dannah O’Donnell began baking donuts in May 2010 and called their joint venture Doughbot. The couple is fascinated with donuts and robots. Widener attended the Institute of Technology’s culinary school in Roseville and graduated in 2006 from the culinary arts specialist progra