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All I Knead

What do you get when you cross a bakery employee with an old family doughnut recipe? That's right-Doughnut Plant, a gourmet doughnut business.

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This story appears in the January 2001 issue of Entrepreneurs Start-Ups magazine.

Mark Isreal started his business, which now boasts 27 clients and a storefront, in his apartment. Often, he'd work 24-hour days, with little profit to show for it. But lately it's down to 16 to 18 hours a day. (Days off are used to prepare for the next week, or to sleep, if time permits.) The latest pre-IPO hotshot? Nope. Isreal founded Doughnut Plant more than six years ago-and boy, if he only knew what he was getting into.

Isreal, 37, first tasted the product of his late grandfather's doughnut recipe while visiting his father in 1993. But as a business never crossed his mind until the next year. Even then, the venture seemed more a blessing by the gods of serendipity.

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