Spudnuts

“SPUDNUTS”, originated in small shop in Salt Lake City, Utah in 1946. Bob and Al Pelton were looking for a recipe that would make a better doughnut and started experimenting with potato dough. Working endless hours, they peeled, boiled and mashed thousands of potatoes until they finally arrived at just the right combination of ingredients. These included choice mashed Idaho potatoes, mountain grown wheat flours and spices from all over the world.
The Pelton Brothers knew they had hit it – the perfect recipe for a consistently light, fluffy, tender potato doughnut with a unique delicate flavor. They appropriately dubbed the product “SPUDNUT” in honor of the slang word for potato, “SPUD”

As popularity of “SPUDNUTS” grew, the Pelton’s started experimenting with dry flours to replace the nightly drudgery of peeling, boiling and mashing potatoes needed to produce their product.
Finally, an Idaho potato processing firm developed a potato flour that ended their search. The potato flour gave the product the same unique characteristics, and best of all, “SPUDNUTS” could now be made from a dry shippable mix. In April 1949, BEREA’s SPUDNUT SHOP became one of the first franchised dealers in the nation and remains one of the few original SPUDNUT SHOPS.

For nearly 30-years, The SPUDNUT SHOP was located at 95 Front Street. In 1970 Urban Renewal caused a temporary re-location to 15 Riverside Drive. In 1976, BEREA’S SPUDNUT SHOP moved to the newly remodeled building at 650 PROSPECT ROAD.
Today, as in 1949, SPUDNUTS maintains its unique, delicate flavor which truly makes it “THE UPPER CRUST OF THE DOUGHNUT WORLD!”